
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
55 mins
Cal/Serv:
1183
No one can deny a good chicken Parmesan. If you're on the keto diet, you don't have to skip out on this classic Italian dinner either. This version, coated with almond flour and LOTS of Parmesan, is both keto-friendly and completely irresistible. One bite, and you won't even miss the original.
You can serve this dinner however you like, but I love this chicken paired with some of my favorite keto-friendly sides, like garlic butter mushrooms or cheesy baked Asparagus. Need something to go with all of that delicious sauce? You won't believe how creamy our mashed cauliflower is.
Made this recipe? Let us know how it went in the comment section below!
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Ingredients
- 4
(6- to 8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 1 cup
(96 g.) almond flour
- 3
large eggs
- 6 oz.
Parmesan, finely grated (about 3 c.), plus more for serving
- 2 tsp.
dried oregano
- 2 tsp.
garlic powder
- 1 tsp.
onion powder
- 1/3 cup
(or more) vegetable oil
- 3/4 cup
- 1 1/2 cups
shredded mozzarella
Fresh basil leaves, for topping
Directions
- Step 1Arrange a rack in center of oven; preheat to 400°. Using a sharp knife, cut one chicken breast in half through thickest side parallel to cutting board to create 2 thin cutlets; season both sides with salt and pepper. Repeat with remaining chicken for a total of 8 cutlets.
- Step 2Into a shallow bowl, add flour. In another shallow bowl, beat eggs to blend. In a third shallow bowl, mix Parmesan, oregano, garlic powder, and onion powder; season with salt and pepper.
- Step 3Working one at a time, dip chicken into flour, then eggs, then Parmesan mixture, pressing to adhere.
- Step 4In a large nonstick skillet over medium heat, heat ⅓ c. oil. Working in batches and adding more oil if needed, cook chicken, turning halfway through, until golden brown and cooked through, 2 to 3 minutes per side.
- Step 5Arrange half of chicken cutlets in a 13” x 9” baking dish. Spread half of tomato sauce over and top with remaining chicken cutlets. Spread remaining tomato sauce over and top with mozzarella.
- Step 6Bake until cheese is melted, 10 to 12 minutes.
- Step 7Turn on broiler, if desired. Broil, watching closely, until cheese is golden brown in spots, about 3 minutes.
- Step 8Top with basil and more Parmesan.
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