Amazing Keto Chicken Parmesan
A delicious low-carb version of chicken parmesan that maintains classic flavors while being keto-friendly.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese (for crust)
- 2 large eggs Lightly beaten
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- to taste Salt and black pepper
- 2 tablespoons olive oil or avocado oil For cooking
- 1 cup low-carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Pound the chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper.
- In one shallow bowl, lightly beat the eggs.
- In a second shallow bowl, combine the almond flour, 1/2 cup of Parmesan cheese, Italian seasoning, and garlic powder. Mix well.
Cooking
- Dip each chicken cutlet first into the egg mixture, letting excess drip off.
- Dredge the chicken thoroughly in the almond flour mixture, pressing lightly so the crust adheres.
- Heat the oil in a large skillet over medium-high heat. Sear the crusted chicken for 2-3 minutes per side until golden brown. You are only browning, not fully cooking.
- Transfer the browned chicken to the prepared baking sheet.
- Spoon a layer of low-carb marinara sauce over each cutlet.
- Top with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
- Bake for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and slightly browned.
- Serve immediately.
Notes
For a spicier kick, consider adding a pinch of red pepper flakes to the almond flour mixture. Ensure to press the almond flour mixture firmly onto the chicken for better adherence. If you enjoy garlic, consider adding minced fresh garlic to the marinara sauce for additional flavor.