Keto Open-Faced Chicken Cordon Bleu

Ingredients

• 1 pound chicken cutlets , pounded to 1/4-inch thickness
• salt and freshly ground black pepper to taste
• 2 large eggs
• 1 teaspoon Dijon mustard
• 0.67 cups almond flour
• 0.33 cups freshly grated Parmesan cheese
• 0.5 teaspoons garlic powder
• 0.25 cups avocado oil
• 0.25 pounds shaved deli ham
• 1 cup shredded Swiss cheese

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Season chicken cutlets with salt and pepper; set aside.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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