Crispy Parmesan Crusted Chicken

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp Onion powder
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  2 Egg, Whole, Large(88g)
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  1 Garlic(3g)
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  0.5 tsp Italian seasoning
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste )
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  1 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 cup Almond Flour, Blanched
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Butter

Instructions

1. 1Slice each chicken breast in half horizontally to create 4 thin fillets. Season both sides generously with Italian seasoning, onion powder, salt, and pepper. Set aside.
2. 2In a shallow bowl, whisk together the eggs, minced fresh garlic, and Italian seasoning until combined. Season with a pinch of salt and pepper.
3. 3In a separate shallow bowl, combine the grated Parmesan and almond flour, mixing well.
4. 4Working with one chicken fillet at a time, dip it into the egg mixture, allowing excess to drip off, then press firmly into the Parmesan-almond mixture on both sides. Shake off any excess coating and set on a clean plate. Repeat with remaining fillets.
5. 5Heat the olive oil and salted butter together in a large non-stick skillet over medium-high heat until the butter is foaming, about 1–2 minutes. Working in batches, place 2 chicken fillets in the pan and cook undisturbed for 4–5 minutes over medium-high heat until the coating is golden brown and crispy.
6. 6Flip each fillet carefully and cook the other side for 3–4 minutes over medium-high heat until golden brown and the internal temperature reaches 165°F when measured with a meat thermometer.
7. 7Repeat step 5 and 6 with the remaining 2 fillets.
8. 8Divide all 4 crispy Parmesan-crusted chicken fillets evenly into 4 airtight containers while still warm. Refrigerate for up to 4 days.