Nobody can hiss a honest chicken parm. This version, coated with almond flour and LOTS of parmesan, is both keto-pleasant and entirely irresistible. We’re zigzag.
Made this recipe? Pronounce us how it went within the comment half underneath!
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- 4
boneless skinless chicken breasts
-
Kosher salt
-
Freshly floor black pepper
- 1 c.
almond flour
- 3
broad eggs, beaten
- 3 c.
freshly grated Parmesan, plus extra 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
-
Novel basil leaves, for topping
-
- Step 1Preheat oven to 400°. The exercise of a pointy knife, gash chicken breasts in half of crosswise. Season chicken on both facets with salt and pepper.
- Step 2Location eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, mix Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
- Step 3Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
- Step 4In a broad skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook except golden and cooked via, 2 to three minutes per aspect. Work in batches as important, adding extra oil when wished.
- Step 5Switch fried cutlets to a 9″-x-13″ baking dish, evenly unfold tomato sauce on each cutlet and top with mozzarella.
- Step 6Bake except cheese is melty, 10 to 12 minutes. If desired, broil except cheese is golden, 3 minutes.
- Step 7Top with basil and extra Parmesan sooner than serving.
Nutrition (per serving): 421 calories, 33 g protein, 10 g carbohydrates, 2 g fiber, 2 g sugar, 28 g fat, 10 g saturated fat, 949 mg sodium
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