“A delicious keto-friendly chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!” Keto Chicken Parmesan – You must try this recipe.
Let us know if you liked this recipe. Try the other recipe categories as well!
28 m
2 Servings
442 cals
Ingredients
- 1 (8 ounce) skinless, boneless chicken breast
- 1 egg
- 1 tablespoon heavy whipping cream
- 1 1/2 ounces pork rinds, crushed
- 1 ounce grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup jarred tomato sauce (such as Rao’s®)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon ghee (clarified butter)
Directions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- 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.
- Beat egg and cream together in a bowl.
- 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.
- Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
- 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.
- Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
- Broil until cheese is bubbling and barely browned, about 2 minutes.
- Enjoy! 🙂
Nutrition Facts
Per Serving: 442 calories; 25.3 g fat; 5.8 g carbohydrates; 46.5 g protein; 217 mg cholesterol; 1605 mg sodium.
Recipe by: Texastoast, Photo Credit: Rasulov
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.
Thank you for subscribing.
Something went wrong.
