KETO CHICKEN KATSU | GLUTEN FREE BREADING

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KETO CHICKEN KATSU

author LIEZEL

Ingredients

• 8-10 oz boneless skinless chicken breasts
• 1 egg
• 1/4 cup Almond flour 
• 1 tbsp sesame seeds 
•  salt
•  pepper
• 4 tbsp oil

Instructions

• If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers. Sprinkle with 1/3 tsp of salt and 1/8 tsp of pepper
• Heat the oil in a non-stick frying pan over medium-high heat.
• Whisk the egg in a bowl. Put almond flour and sesame seeds  on a plate mix it 
• Dip the chicken in egg on both sides, then dip in almond flour on both sides, pressing into the flour so it sticks to the chicken.
• Put the chicken on a frying pan in a single layer. Let the chicken cook undisturbed for 4 minutes (or until golden-brown on the bottom), then carefully flip the chicken over with a spatula .
• Cook the chicken for 4 more minutes or until cooked through (uniformly white in the middle when cut). Enjoy 
  NotesNet Carbs 3gNutritionServing: 1serving | Calories: 600kcal | netCarbohydrates: 3g| Protein: 80g | Fat: 35g | Fiber: 4g |