Keto chicken parmesan

 

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 55 MINS

INGREDIENTS

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 c. almond flour

3 large eggs, beaten

3 c. freshly grated Parmesan, plus more for serving

2 tsp. garlic powder

1 tsp. onion powder 

2 tsp. dried oregano

Vegetable oil

3/4 c. low-carb sugar-free tomato sauce

1 1/2 c. shredded mozzarella

Fresh basil leaves, for topping

DIRECTIONS

Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper. 

Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.

Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat. 

In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. 

Transfer fried cutlets to a 9"-x-13" baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella. 

Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.

Top with basil and more Parmesan before serving.