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Low-Carb Chicken Cutlets

a low-carb chicken recipe cooked in an electric pressure cooker cooked with veggies

Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • 1-2 Tablespoon Seasoning
  • 1 Egg Optional
  • 1/2 Cup All-purpose Flour
  • 1/4 Cup Almond Flour (optional)
  • 1-2 Tablespoon Olive Oil (Or use coconut oil or avocado oil.)
  • 1 Cup White Rice
  • 1-1/4 Cup Water

Instructions

  1. Slice the chicken breasts horizontally into cutlets.

  2. For more pieces, cut the cutlets into strips.

  3. If using an egg, beat the egg, and dip the chicken pieces into the egg.

  4. Mix the flours together if using both all-purpose and almond flour.

  5. Pat the chicken pieces into the flour on both sides of each piece.

  6. Turn the electric pressure cooker on, and choose the saute' method, leaving the lid open.

  7. Add the olive oil and heat for about a minute.

  8. Brown the chicken pieces on both sides.

  9. Add the rice and water.

  10. Next, place the pressure cooker rack inside on top of the chicken and rice if you want to cook a whole meal together.

  11. Add two medium sweet potatoes on top of the rack.

  12. If you would like to add asparagus to this meal, wash the asparagus, cut the hard ends off (about an inch or two).

  13. Lay the asparagus over the rack.

  14. Close the lid and secure it.

  15. Change the cooking method to the rice method and cook.

  16. Your chicken cutlet meal should be ready to eat in approximately 20 minutes.

Recipe Notes

You could use a mixture of all-purpose white flour, a portion of almond flour, and coconut flour. I use these three flours together occasionally for different recipes, though I have not made the chicken cutlets with these particular three flours together.