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Keto Chicken Parmesan

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A delightful twist on the classic Italian Chicken Parmesan that’s low in carbs and bursting with flavor.

Ingredients

Scale
  • 4 chicken breasts, pounded to ¼ inch thickness
  • 2 cups almond flour
  • ½ cup grated Parmesan cheese
  • 3 large eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons avocado oil (or other high smoke point oil)
  • 2 cups sugar-free marinara sauce
  • 1½ cups fresh mozzarella cheese, sliced
  • ⅓ cup grated Parmesan cheese (for topping)

Instructions

  1. Begin by pounding the chicken breasts until they’re an even ¼ inch thick to ensure quick and uniform cooking.
  2. Lightly coat each chicken piece with almond flour, seasoning with salt to taste.
  3. In a separate bowl, whisk the eggs together until well combined.
  4. In another bowl, mix the remaining almond flour with grated Parmesan cheese, garlic powder, and onion powder for flavor.
  5. Dredge each chicken piece in the egg mixture, making sure it’s fully coated.
  6. Next, coat the chicken in the almond-Parmesan mixture, pressing lightly to ensure it adheres well.
  7. Heat avocado oil in a large pan over medium heat. Fry the chicken for 2–3 minutes on each side until they are a beautiful golden brown.
  8. Once fried, transfer the chicken to a plate lined with paper towels to drain any excess oil.
  9. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  10. Arrange the fried chicken on the baking sheet. Top each piece generously with sugar-free marinara sauce, followed by mozzarella cheese and a sprinkle of grated Parmesan cheese.
  11. Bake in the oven for 10–15 minutes until the cheese is melted and slightly golden.
  12. Serve hot alongside your favorite keto-approved sides.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven for best results.

Nutrition

Find it online: https://www.tastysavvy.com/keto-chicken-parmesan-2/