When you think of Italian cuisine, dishes laden with pasta, cheese, and rich sauces often come to mind. But what if you could enjoy the heartiness of Italian flavors without the carb overload? Enter our Keto Chicken Parmesan—a delightful reinvention of the classic Chicken Parmesan, tailored for those on a ketogenic journey.
This dish marries the succulence of chicken with the crunchiness of almond flour and pork rind coating, all topped with a luscious layer of marinara and melted cheese.
It’s a symphony of textures and flavors that promises to satiate both your palate and dietary needs. Whether you’re a seasoned keto enthusiast or someone looking to dabble in low-carb alternatives, this Keto Chicken Parmesan is sure to become a staple in your culinary repertoire.
Dive into this recipe and experience Italian dining like never before, all while keeping your carb count in check. Buon appetito!
Pound chicken breasts to 1/4 inch thickness. Season with Italian seasoning, salt, and pepper.
Set up breading station – mix almond flour in one dish, beat egg in another dish, and crush pork rinds in a third dish.
Dredge chicken in almond flour, then egg, then pork rind crumbs to coat both sides.
Pan fry chicken in olive oil over medium-high heat for 4-5 minutes per side until golden brown and crispy.
Top chicken with marinara sauce, mozzarella and parmesan cheese. Bake at 400F for 5 minutes until cheese is melty.
Keto Chicken Parmesan
Ingredients
- 2 boneless skinless chicken breasts (6 oz each)
- 1/2 cup almond flour
- 1 egg
- 1/2 cup pork rinds crushed
- 1/2 cup low-carb marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated parmesan cheese
- Italian seasoning salt, and pepper
Instructions
- Pound chicken breasts to 1/4 inch thickness. Season with Italian seasoning, salt, and pepper.
- Set up breading station – mix almond flour in one dish, beat egg in another dish, and crush pork rinds in a third dish.
- Dredge chicken in almond flour, then egg, then pork rind crumbs to coat both sides.
- Pan fry chicken in olive oil over medium-high heat for 4-5 minutes per side until golden brown and crispy.
- Top chicken with marinara sauce, mozzarella and parmesan cheese. Bake at 400F for 5 minutes until cheese is melty.
