Keto Chicken Parmesan

A low carb take on the classic Italian dish - juicy chicken with a crispy, flavorful coating, topped with marinara, melty cheese and fresh basil.

Course Main Course

Cuisine American, Italian

Keyword chicken, keto, low carb

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 578kcal

Author Sara

Preheat the oven to 425 degrees Fahrenheit and prepare your baking sheet - line your baking sheet with foil and place a rack over top
Next, carefully slice each chicken breast in half lengthwise - making it into 4 total thin chicken breasts
Use a *meat mallet/tenderizer to pound the chicken into a thin (not too thin) breast
Prepare the crumb mixture by adding *crushed pork rinds, parmesan cheese, Italian seasoning, 1/2tsp of salt and 1/8 tsp pepper
Stir to combine
Add the eggs to a bowl or rimmed plate and whisk
Add the almond flour and remaining salt and pepper to a separate bowl or rimmed plate
Take a chicken breast and coat with the seasoned almond flour, shaking off any excess
Then dip in the egg and last, coat with the pork rind crumb mixture (shaking of excess)
Place on the rack on the baking sheet
Once all the chicken breasts are coated and on the baking sheet - bake in the preheated oven for about 20 minutes (chicken should be cooked through and 165 internal temp)
Add 2 Tbls of marinara sauce to each chicken breast and about 2 slices or 2 oz of mozzarella cheese and bake an additional 1-2 minutes to melt the cheese
Top with fresh basil and enjoy!

*I use a food processor to crush/grind the pork rinds but you can also add to a gallon bag and use a rolling pin to crush them up

*If you don't have a meat mallet, you can cover the chicken with cling wrap and pound it with a rolling pin

I serve mine with hearts of palm noodles cooked in marinara for the perfect low carb meal