Keto Cordon Bleu

Ingredients

Nutritional value format as such (kcal, lipids, net carbs, proteins per 100g) –> (same but per quantity needed)

Cordon Bleu:

• Turkey escalope 300g | 10.6 oz (110 2 0 24) → (330 6 0 72)
• Chorizo 20g | 0.7 oz (455 40 2 21) → (91 8 0.4 4.2)
• Hard cheese 30g | 1 oz (347 27 0.5 26) → (104.1 8.1 0.15 7.8)
• Heavy cream (30%) 7.5g | 0.26 oz (291 30 2.9 2.4) → (21.8 2.3 0.22 0.18)

Keto Coating:

• Almond flour 9g | 0.3 oz (600 54 9 22) → (54 4.9 0.81 2)
• Lupin flour 1.5g | 0.05 oz (370 12 12 40) → (5.5 0.18 0.18 0.6)
• Grated Parmesan 6g | 0.21 oz (431 29 3 38) → (25.9 1.7 0.18 2.3)
• Ground flaxseeds 13.5g | 0.48 oz (534 42 2 18) → (72.1 5.7 0.27 2.4)

Breading & Frying:

• Egg 25g | 0.88 oz (143 10 1 13) → (35.8 2.5 0.25 3.25)
• Olive oil 5g | 0.18 oz (884 100 0 0) → (44.2 5 0 0)

Nutritional Values (per serving, including coating)

• Calories: 830 kcal
• Fats: 44.2 g
• Net Carbs: 2.3 g

• Protein: 94.2 g

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Instructions:

1. Flatten the turkey escalope using a meat mallet or rolling pin. Season lightly with salt and pepper.
2. Fill the escalope with chorizo, cheese, and a small amount of heavy cream to enhance creaminess.
3. Fold the escalope in half and press edges to seal. Optionally, secure with toothpicks.
4. Prepare the coating: In a bowl, mix almond flour, lupin flour, Parmesan, and ground flaxseeds.
5. Bread the cordon bleu:
   • Dip in beaten egg.
   • Coat evenly with the keto flour mixture.
   • Lightly brush with olive oil for a crispier finish.
6. Air fry at 180°C (356°F) for 12-15 minutes, flipping halfway.
7. For extra crispiness, increase temperature to 200°C (392°F) for 2 minutes at the end.
8. Let rest for 2 minutes before serving.

I ate that with lots of creamy brocoli and a fistful of nuts.