Keto Chicken Parmesan Recipe
Keto Chicken Parmesan is a delicious low-carb twist on a classic comfort dish. Juicy chicken breast is coated in a crispy almond flour and parmesan crust, fried to perfection, then baked with marinara and gooey mozzarella. It's flavorful, satisfying, and keto-friendly.
Equipment
- Meat mallet or rolling pin
- Parchment paper
- Baking sheet
- Tongs or spatula
- Non-stick frying pan
- Shallow mixing bowls
Ingredients
- 2 cups almond flour
- 2 tbsp oil to fry
- ½ tsp salt
- 6 small chicken breasts
- ½ cup parmesan cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 large eggs
Toppings
- ⅓ cup parmesan cheese
- 2 cups keto marinara sauce
- 1½ cup mozzarella cheese freshly sliced
Instructions
- Pound the chicken breasts to a thickness of ¼ inch.
- Season both sides lightly with salt.
- Whisk the eggs in a small bowl.
- In a separate bowl, combine parmesan cheese, garlic powder, onion powder, and any leftover almond flour.
- Dip each chicken piece into the whisked eggs, allowing the excess to drip off.
- Coat the chicken in the parmesan-almond mixture.
- Heat oil in a non-stick pan and fry the chicken for 2-3 minutes on one side until golden.
- Flip and cook the other side for an additional 3 minutes.
- Remove the chicken from the pan and place it on a paper towel-lined plate to absorb excess oil.
- Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- Arrange the fried chicken on the prepared baking sheet.
- Spread marinara sauce over each piece and top with 2-3 slices of mozzarella and 2 tablespoons of parmesan cheese.
- Bake the chicken for 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and serve immediately.
Notes
- If unavailable, finely crushed pork rinds can be used for a similar low-carb coating.
- Ensure chicken breasts are evenly pounded to the same thickness for consistent cooking.