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Keto Parmesan Chicken

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A delightful low-carb dish with a crispy, cheesy crust and savory marinara that’s perfect for busy weeknights.

Ingredients

Scale
  • 2 lb chicken cutlets
  • 2 large eggs (beaten)
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 2 cups shredded Parmesan (divided)
  • 2 Tbsp olive oil (divided)
  • 1 1/2 C marinara sauce
  • 2 cups shredded mozzarella cheese

Instructions

  1. Slice the chicken breasts lengthwise into cutlets.
  2. In a low bowl, whisk together the eggs, garlic salt, black pepper, and Italian seasoning until combined. Set aside.
  3. Place the shredded Parmesan in another shallow bowl.
  4. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
  5. Dip each chicken cutlet into the egg wash, ensuring both sides are coated, then dredge into the Parmesan.
  6. Cook two cutlets in the skillet for about 3-4 minutes per side until golden brown and crispy.
  7. After finishing the first batch, add another tablespoon of olive oil and cook the second batch similarly.
  8. Spread 1 cup of marinara sauce evenly in a baking dish.
  9. Transfer the cooked chicken cutlets into the sauce, layering with any remaining Parmesan-crusted chicken.
  10. Cover everything with the rest of the marinara sauce, then sprinkle with the remaining Parmesan and mozzarella.
  11. Bake in a preheated oven at 375°F for 10 minutes or until the cheese is bubbling and golden.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to retain moisture.

Nutrition

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