Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes
Classic Comfort, Keto Twist: Savory Chicken Cutlet Parmesan Elevated with Fresh Burst Tomatoes
An Irresistibly Tasty Dish: Keto Chicken Cutlet Parmesan with Bursting Tomatoes Hey there, foodies! I’ve got a recipe that will make your taste buds dance with joy. I promise you’ll fall head over heels in love with it!
Even my sis, who doesn’t follow the keto diet, couldn’t resist digging in right away when she caught a glimpse of this dish. She said, “Wow, this tastes sooo good! I could eat it every single day!”😊
The secret to its mouthwatering deliciousness— starts with coating the chicken in keto bread crumbs. Trust me, it takes the taste and texture to a whole new level of yumminess.
But that’s not all—there’s more! The roasted tomatoes, with their toasty flavor, add another layer of depth that will make your taste buds do a happy dance.
Don’t just take my word for it. Give it a try yourself and experience the amazing flavors firsthand. This recipe will leave you wanting more, and you’ll be craving it again and again.
So, gather your ingredients and get ready for a mouthwatering adventure in the kitchen!
Ingredient Check List
Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes
- boneless, skinless chicken breasts (protein)
- egg (binding agent)
- olive oil (moisture)
- avocado oil (versatility)
- grape tomatoes (freshness and sweetness)
- fresh mozzarella (creaminess)
- leeks (subtle onion flavor)
- Salt, pepper, Morton Season All (to taste)
- baby greens or spring mix (crunch)
- Persian cucumber (refreshing taste)
Yummy Keto Balsamic Vinaigrette Ingredients
- oregano-infused olive oil
- balsamic vinegar
- scallions
- salt and pepper (add to taste)
- xylitol, erythritol or allulose (sweeten)
Keto Bread Crumbs Ingredients
- almond flour
- grated pork rinds
- Lisa’s Italian Seasoning
- salt and pepper (to taste)
How to Make Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes
When you make Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes—you have lots of tasty choices to go with it. One great option is to serve it on a bed of rice. It goes together really well and makes the meal satisfying.
If you’re following a keto diet, you can try using keto-friendly pasta or zucchini noodles instead. They’re both delicious and go perfectly with the dish.
To make the meal even fresher, you can add some cucumbers on the side. They’ll give you a nice surprise and make the whole meal even better. Get ready to enjoy a delicious and satisfying dish that will leave you wanting more!
Preheat your oven to 450°F and place the tomatoes on a cookie sheet. Be sure to set a timer to avoid burning them as they can quickly go from delicious to charred (yikes!).
While the tomatoes are roasting, prepare the chicken mixture by combining keto breadcrumbs, a mix of seasonings, almond flour, and optional pork rinds. If you prefer not to use pork rinds, using only almond flour with seasoning works well too.
Pound out the chicken to get it tender and to achieve an even thickness, which will result in more even cooking. Pat the chicken dry with a paper towel.
Set up your dredging station—by whisking an egg in a bowl and adding salt, pepper, and a touch of mayonnaise for added moisture. Heat a pan with enough oil on high heat to achieve a good sear on the chicken.
When placing the chicken in the pan, be cautious of hot oil splatter and maintain a safe distance.
Safety should always be a priority, especially in the kitchen.
By following these steps and tips, you’ll create a delicious and tender keto chicken dish with a crispy coating, complemented by the flavorful roasted tomatoes😋.
FAQs:
Who is this dish for? This dish is enjoyed by both adults and kids. Kids may have different preferences (we know how kids are😂) but most of them love chicken fingers, making this dish a hit with them.
Adults of all ages, teenagers, and even people on the go looking for a packed lunch option can enjoy Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes.
It can be enjoyed hot or cold, making it suitable for various occasions and tastes.
How to store leftovers: Store the dish covered in the refrigerator for up to five days. It is best to store it with the mozzarella and tomatoes on the side to maintain their freshness.
Reheating instructions: For reheating, place the chicken on a cookie sheet and preheat the oven to 300-400°F. Heat for about 5 to 10 minutes or until warmed through. Once warm, top it with mozzarella again and return it to the oven until the cheese melts.
Microwave instructions: While I generally don’t recommend microwaving chicken😶, if you prefer using a microwave, it can be done. Place the chicken in the microwave for about 40 seconds to a minute. Be careful not to overcook it.
Check the doneness by testing the middle for desired warmth. Then, add the cheese and tomatoes, and microwave for an additional 30 to 60 seconds until the cheese melts and the tomatoes are heated through.
Something for everyone whether you’re hanging with the fam or need a quick lunch fix, this keto-tastic dish is going to be a hit for everyone—grown-ups and kiddos alike.
It’s time to get your chef hat on and take your mealtime to the next level with this flavorful keto chicken dish.
Don’t miss out on the chance to try it and experience the incredible combo of juicy chicken, melty cheese, and bursting-with-flavor tomatoes. Let’s fire up the stove and treat your taste buds to a keto foodie adventure!
Keto Chicken Cutlet Parmesan with Fresh Burst Tomatoes
Ingredients
- 4 6oz boneless, skinless chicken breasts
- 1 egg
- 2 tbsp olive oil divided, plus extra for drizzling, etc.
- 2 tbsp avocado oil divided, plus extra for drizzling, etc.
- 1 pt grape tomatoes, whole
- 12 slices fresh mozzarella
- 4 oz fresh mozzarella, cubed
- 3 leeks, white and light green parts only, finely chopped
- 2 c baby greens or spring mix
- 1 Persian cucumber, partially peeled and sliced
Yummy Keto Balsamic Vinaigrette
- 2 tbsp oregano-infused olive oil, or unflavored high-quality olive oil
- 2 tsp balsamic vinegar, not glaze
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 scallions (whites only), finely chopped
- 4 tsp sweetener such as xylitol, erythritol or allulose (see note)
Keto Bread Crumbs
- 1/2 c almond flower
- 1/2 c grated pork rinds
- 1 tsp Lisa's Italian Seasoning (recipe follows)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Prepare the tomatoes: Preheat the oven to 400. Grease a large baking sheet with avocado oil. Add the tomatoes to the sheet and drizzle with olive oil. Season generously with salt, pepper and Morton Season All. Bake for 20-25 minutes until the tomatoes burst open. Set aside.
- Meanwhile, caramelize the leeks: Heat 1 tablespoon of olive oil and 1 tablespoon of avocado oil in a large pan over medium-high heat. Once the oil is hot, carefully add the leeks. Season generously with salt, pepper and Morton Season All. Cook about 20-30 minutes until the leeks are browned and soft. Transfer to a bowl and cover to keep warm.
- Make the salad: Divide the salad ingredients among 4 single-serving bowls starting with the baby greens. Next, arrange the cucumbers nicely on one side of each bowl and the cubed mozzarella cheese on the other side, leaving room for the chicken.
- Prepare the vinaigrette: In a large skillet (you’ll use the same skillet to prepare the chicken), heat 1 tablespoon of avocado oil and cook the shallots over medium heat until soft. Transfer to a medium bowl and let cool slightly. Add the vinegar and sweetener together and whisk vigorously until the sweetener has dissolved. Add the remaining vinaigrette ingredients to the bowl and mix.
- ***Prep the chicken: While the tomatoes are cooking, place the chicken breasts between 2 sheets of parchment paper to tenderize them and to make them the same thickness. Dry with pt. Set aside.
- Setup the breading area: On a large shallow bowl, mix together all of the keto bread crumb ingredients and spread them out. In a shallow, medium-sized bowl, whisk the egg. To bread the chicken, take one piece at a time and dip the chicken into the egg to coat, shaking off the excess. Then, dredge both sides of the chicken in the bread crumbs until completely coated.
- ***Fry the cutlets: Heat the avocado oil and olive oil in a large skillet over moderately high heat until the oil is hot (about 350 to 375). Cook the cutlets until golden brown about 4 minutes per side, turning once until golden brown and cooked thoroughly until a thermometer reads 165 when inserted into the thickest part.
- Assemble the chicken parmesan: Top each cutlet with 3 slices of fresh mozzarella, then add the burst tomatoes on top. Cover and cook on low until the cheese is melted. Top with the caramelized leeks. Add a sprinkle of oregano, salt and pepper on top, if desired. Place 1 prepared cutlet on top of the salad in each bowl between the cucumbers and feta. Serve with the vinaigrette on the side and some fresh grated Parmesan cheese, if desired. Enjoy!