Keto Chicken Parmesan recipe

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Ingredients

1 (8 ounce) skinless, boneless chicken breast
1 egg
1 tablespoon heavy whipping cream
1 ½ ounces pork rinds, crushed
1 ounce grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup jarred tomato sauce (such as Rao's®)
¼ cup shredded mozzarella cheese
1 tablespoon ghee (clarified butter)

Nutrition Info

441.5 calories
carbohydrate: 5.8 g
cholesterol: 216.8 mg
fat: 25.3 g
fiber: 1.4 g
protein: 46.5 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1604.7 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  2. Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.

  3. Beat egg and cream together in a bowl.

  4. Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl, transfer breading to a plate.

  5. Dip chicken into egg mixture, coat completely. Press chicken into breading, thickly coat both sides.

  6. Heat a skillet over medium-high heat, add ghee. Place chicken in the pan, cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.

  7. Transfer chicken to a baking sheet. Cover with tomato sauce, top with mozzarella cheese.

  8. Broil until cheese is bubbling and barely browned, about 2 minutes.

Recipe Yield

2 servings

Recipe Note

A delicious keto-friendly chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!

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