Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta | Keto | Low Carb | Gluten-Free

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta - a family favorite just got better using California Olive Ranch Garlic Infused Extra Virgin Olive Oil in both the chicken cutlets and the parsley pesto. This olive oil is smooth, buttery and the garlic flavor is fabulous - I could drink it! By using this garlic infused olive oil, the garlic flavor is mellow (not pungent like fresh garlic) and allows you to really taste the parsley, nuts and the olive oil making a perfectly balanced pesto sauce. This parsley pesto sauce compliments all sorts of meats, vegetables, and pasta. My favorite way to eat pesto is tossed in a low carb pasta. However, it would be great for as a marinade for chicken, fish, beef, or vegetables as well. There are so many other ways to use pesto - how about as a dip for bread, or add to your salad (or salad dressing), or on your pizza, or a dollop on homemade tomato bisque. The uses are endless.

The chicken cutlets are dipped in egg wash then coated in an almond flour & Parmesan cheese mixture, and then pan fried with in the garlic infused EVOO. Perfect-O! The best chicken cutlets I've made yet! The garlic infused olive oil lends in a just the right amount garlic in every bite.

I'm super excited that I had the chance to partner with California Olive Ranch to make these delicious recipes! And right now their Garlic Infused extra Virgin Olive Oil is currently 30% off, so now is that time to stock up on it.

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta | Keto | Low Carb | Gluten-Free

Crispy Garlic Chicken Cutlets| Keto | Low Carb | Gluten-Free

Parsley Pesto Pasta | Keto | Low Carb | Gluten-Free

Crispy Garlic Chicken Cutlets with Parsley Pesto Pasta

Parsley Pesto Sauce:

Ingredients: 2 cups tightly packed flat-leaf parsley leaves

1/3 cup sliced almonds

3/4 cup California Olive Ranch Garlic Infused Extra Virgin Olive Oil

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Directions:

In a food processor, add parsley, almonds, salt, and red pepper flakes and pulse until parsley is finely chopped. Add in the olive oil and pulse until combined. Let sit at least 1 hour for flavors to meld.

For Parsley Pesto Pasta: Ingredients: 8 ounces of low carb pasta (I used "Great Low Carb Bread Company" Spaghetti)

Directions: Cook 8 ounces of pasta in large pot of boiling water until done. drain. Return pasta to pot.

Add in 2 heaping tablespoons of pesto to the pasta and toss until all the pasta is coated.

Crispy Garlic Chicken Cutlets:

Ingredients:

4 to 6 thinly sliced chicken

1 large egg

1/2 cup almond flour

1/4 cup Parmesan cheese

salt and pepper

Directions:

1. In a shallow bowl, whisk the egg with a few shakes of salt and pepper.

2. In a second shallow bowl, mix together the almond flour and the Parmesan cheese.

3. Dip the chicken into the egg mixture, the dredge in the almond mixture, shaking off the excess.

4. Pour Garlic Infused Extra Virgin Olive Oil into a 10-inch skillet to about 1/4 inch deep. Heat over medium-high heat.

5. Working in batches, cook the chicken about 3-4 minutes on each side or until golden brown and the chicken is cooked through.

Enjoy!!