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Oven Baked Chicken Parmesan

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A delightful and healthier twist on the classic Italian Chicken Parmesan, perfect for busy weeknights and family dinners.

Ingredients

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  • 4 boneless, skinless chicken cutlets
  • 1 large egg
  • ½ cup grated Parmesan cheese (divided)
  • 2 slices keto or low-carb bread
  • 1 teaspoon Italian seasoning
  • 1 ⅓ cups low-carb pasta sauce (plus extra for serving)
  • 1 cup shredded mozzarella cheese
  • Fresh parsley or basil, chopped (optional, for garnish)
  • Salt and pepper (to taste)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Tear the keto bread into small pieces and pulse them in a food processor until fine breadcrumbs form.
  3. Whisk the egg in a shallow dish until well beaten.
  4. Combine homemade breadcrumbs with half of the grated Parmesan cheese and Italian seasoning in another shallow dish.
  5. Season the chicken cutlets lightly with salt and pepper.
  6. Dip each cutlet into the beaten egg, allowing any excess egg to drip off, and coat it thoroughly in the breadcrumb mixture on all sides.
  7. Place the coated chicken cutlets on a greased baking sheet.
  8. Bake for 10 minutes.
  9. Spoon about ⅓ cup of low-carb pasta sauce onto each piece of chicken, then add ¼ cup of shredded mozzarella and sprinkle with the remaining Parmesan cheese.
  10. Return the chicken to the oven and bake for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Broil for about 1 minute to achieve a golden, bubbly cheese topping, watching closely to prevent burning.
  11. Garnish with fresh parsley or basil if desired. Serve immediately with extra warm pasta sauce on the side.

Notes

Use fresh herbs for better flavor and allow the chicken to rest in the fridge for 30 minutes post-breading for better adhesion.

Nutrition

Find it online: https://www.topchoicerecipes.com/oven-baked-chicken-parmesan-8/