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Keto Open-Faced Chicken Cordon Bleu

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Recipe Summary Keto Open-Faced Chicken Cordon Bleu

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

Ingredients | P38 Vs P51 Can Opener

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

Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.

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.

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.

Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.

Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

You can buy chicken cutlets or make your own by butterflying chicken breasts open and pounding them thin.

Feel free to use pre-shredded cheese, but I prefer to shred my own since it melts much better.

Info | P38 Vs P51 Can Opener

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Keto Open-Faced Chicken Cordon Bleu

Main Dish Recipes, Pork, Ham,