Keto Open-Faced Chicken Cordon Bleu with AEVO

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins


  • 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
  • ⅔ cup almond flour
  • ⅓ cup freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ cup avocado oil
  • ¼ pound shaved deli ham
  • 1 cup shredded Swiss cheese


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Season chicken cutlets with salt and pepper; set aside.
  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. Heat Avocado 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. Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.
  6. Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

Nutrition Facts (per serving)

606 Calories
44g Fat
7g Carbs
46g Protein