Keto Open-Faced Chicken Cordon Bleu

Keto Open-Faced Chicken Cordon Bleu

by Suzanne Shelton 1 year ago
4.8 (9)
15 minutes
606.2 kcal
6.8 g carbs
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Description

All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.

Ingredients
  • 1 pound chicken cutlets, pounded to 1/4-inch thickness
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • ⅔ cup almond flour
  • ⅓ cup freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ cup avocado oil
  • ¼ pound shaved deli ham
  • 1 cup shredded Swiss cheese
Directions
  1. 1. Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
  2. 2. Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
  3. 3. Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
  4. 4. Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
  5. 5. Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.
Nutrition Facts
serving: 4 servings
calories: 606.2 kcal
carbohydrates: 6.8 g
protein: 46.3 g
saturated fat: 11.8 g
cholesterol: 204.2 mg
sodium: 679.4 mg
fiber: 2.2 g
sugar: 1.4 g