Keto Chicken Parmesan
No one can deny a good chicken parm. This version, coated with almond flour and LOTS of parmesan, is both keto-friendly and completely irresistible. We’re hooked.
Made this recipe? Let us know how it went in the comment section below!
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- 4
boneless skinless chicken breasts
-
Kosher salt
-
Freshly ground black pepper
- 1 c.
almond flour
- 3
large eggs, beaten
- 3 c.
freshly grated Parmesan, plus more for serving
- 2 tsp.
garlic powder
- 1 tsp.
onion powder
- 2 tsp.
dried oregano
-
Vegetable oil
- 3/4 c.
low-carb sugar-free tomato sauce
- 1 1/2 c.
shredded mozzarella
-
Fresh basil leaves, for topping
Directions
-
- Step 1Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.
- Step 2Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
- Step 3Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
- Step 4In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
- Step 5Transfer fried cutlets to a 9″-x-13″ baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.
- Step 6Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
- Step 7Top with basil and more Parmesan before serving.
Nutrition (per serving): 421 calories, 33 g protein, 10 g carbohydrates, 2 g fiber, 2 g sugar, 28 g fat, 10 g saturated fat, 949 mg sodium
