Keto Chicken Parmesan
Crispy, almond-flour crusted chicken breast topped with rich marinara and melted mozzarella.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
- 2
In a shallow dish, whisk the egg. In a second shallow dish, combine the almond flour, grated Parmesan, salt, and pepper.
- 3
Dip each chicken cutlet first into the egg wash, letting excess drip off, then press it firmly into the almond flour mixture to coat both sides thoroughly.
- 4
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the coated chicken cutlets for 3-4 minutes per side until deeply golden and crispy.
- 5
Remove from heat. Spoon 2 tablespoons of marinara sauce over the center of each chicken cutlet, then top generously with shredded mozzarella cheese.
- 6
Transfer the skillet to the preheated oven and bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and lightly browned. Garnish with fresh basil.
Plan it in Listahan
Add Keto Chicken Parmesan to your week, check it against your household's allergens, and build the shopping list automatically.