Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
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 ham slices and cover with Swiss cheese.
Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.
Cook’s Note
You can buy chicken cutlets or make your own by butterflying chicken breasts and pounding them thin.
Feel free to use pre-shredded cheese, but I prefer to shred my own since it melts much better.
Nutrition Facts (per serving)
606
Calories
44g
Fat
7g
Carbs
46g
Protein
