Keto Chicken Parmesan

Name: Keto Chicken Parmesan
Total time: 30 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 2 large boneless, skinless chicken breasts, sliced in half horizontally to make 4 cutlets; 1/2 cup almond flour and 1/4 cup grated Parmesan cheese (for coating); 1 large egg, beaten; 1/2 cup low-sugar marinara sauce; 1 cup shredded mozzarella cheese; 2 tbsp olive oil

Crispy, almond-flour crusted chicken breast topped with rich marinara and melted mozzarella.

30 minutes

Serves 4

Dinner

Contains common allergens

Egg Dairy Tree nut Wheat

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Instructions

6 steps

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.

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