Keto Open-Faced Chicken Cordon Bleu Recipe

Ingredients

• 1 pound chicken cutlets, pounded to 1/4-inch thickness
• Salt and freshly ground black pepper to taste
• 2 large eggs
• 1 teaspoon Dijon mustard
• cup almond flour
• cup freshly grated Parmesan cheese
• teaspoon garlic powder
• cup avocado oil
• pound shaved deli ham
• 1 cup shredded Swiss cheese

Directions

Step 1: Preheat the oven to 375F (190C).

Step 2: Season the chicken cutlets with salt and pepper. Set them aside for later.

Step 3: In a shallow bowl, whisk together the eggs and Dijon mustard.

Step 4: In a separate shallow bowl, combine the almond flour, Parmesan cheese, and garlic powder.

Step 5: Dip each chicken cutlet into the egg mixture, allowing any excess to drip off, then dredge it in the almond flour mixture. Place the coated cutlets on a plate.

Step 6: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes, or until golden brown.

Step 7: Flip the chicken cutlets and cook for another 3-4 minutes, or until the chicken is no longer pink inside and the juices run clear.

Step 8: Transfer the cooked chicken cutlets onto a baking sheet. Top each cutlet with shaved deli ham and cover with shredded Swiss cheese.

Step 9: Place the baking sheet in the preheated oven and bake for 4-5 minutes, or until the cheese is melted and bubbly.

Step 10: Serve immediately and enjoy!

Cooks Note

You can either buy pre-made chicken cutlets or make your own by butterflying chicken breasts and pounding them thin. For the best melt, I recommend shredding your own Swiss cheese instead of using pre-shredded.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.