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Keto Chicken Parmesan

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A delightful twist on a classic Italian dish, perfect for those following a low-carb lifestyle.

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. Start by pounding the chicken breasts to an even ¼ inch thickness.
  2. Lightly coat each piece with almond flour and season with salt to taste.
  3. In a separate bowl, whisk the eggs until well combined.
  4. Mix the remaining almond flour with grated Parmesan, garlic powder, and onion powder in another bowl.
  5. Dredge each chicken piece in the egg mixture, ensuring it’s fully coated.
  6. Next, coat the chicken in the almond-Parmesan mixture, pressing lightly to adhere.
  7. Heat avocado oil in a large pan over medium heat. Fry the chicken for 2–3 minutes on each side until golden brown.
  8. Transfer the fried chicken to a plate lined with paper towels to drain 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 with sugar-free marinara sauce, then layer with mozzarella cheese and a sprinkle of grated Parmesan.
  11. Bake for 10–15 minutes until the cheese melts and turns slightly golden.
  12. Serve hot with your favorite keto-approved sides.

Notes

For perfectly cooked chicken, ensure the oil is hot enough before frying. Don’t skip the draining step after frying; this prevents sogginess and gives a crunchy texture.

Nutrition

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