Keto Chicken Parmesan

Keto Chicken Parmesan

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 low-carb sugar-free tomato sauce

1 1/2 cups shredded mozzarella

Fresh basil leaves, for topping

Directions

Arrange 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.

Into 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.

Working one at a time, dip chicken into flour, then eggs, then Parmesan mixture, pressing to adhere. 

In 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.

Arrange 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. 

Bake until cheese is melted, 10 to 12 minutes.

Turn on broiler, if desired. Broil, watching closely, until cheese is golden brown in spots, about 3 minutes.

Top with basil and more Parmesan

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