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Keto Chicken Parmesan

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A delightful twist on the classic Italian Chicken Parmesan, perfect for those following a low-carb lifestyle.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese (for coating)
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)
  • 1 cup low-carb marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
  2. Pound the chicken breasts to an even 1/2-inch thickness and lightly season them with salt and pepper.
  3. Prepare your dredging station: whisk the eggs in one shallow dish. In another dish, mix together the almond flour, 1/2 cup Parmesan cheese, garlic powder, and oregano.
  4. Dip each chicken cutlet into the egg mixture, allowing any excess to drip off.
  5. Press the chicken firmly into the almond flour mixture to ensure both sides are well coated.
  6. Heat olive oil in a large skillet over medium-high heat. Sear the coated chicken for 2-3 minutes on each side until golden brown.
  7. Transfer the browned chicken to the prepared baking sheet. Top each piece with low-carb marinara sauce, followed by mozzarella and the remaining Parmesan cheese.
  8. Bake for 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
  9. Serve immediately and enjoy!

Notes

For extra crunch, swap almond flour with crushed pork rinds. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/keto-chicken-parmesan-3/