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
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
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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.
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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.
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Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
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Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.
Cook's Notes:
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.
