Keto Chicken Parmesan (Printable)

Golden, crunchy low-carb chicken with Italian flavors and cheesy topping

# What You'll Need:

01 - 4 boneless, skinless chicken breasts (about 5 oz each)

02 - Salt and pepper, to taste

03 - 1/2 cup almond flour

04 - 1/2 cup finely crushed pork rinds

05 - 1/2 cup grated Parmesan cheese

06 - 1 tsp Italian seasoning

07 - 1/2 tsp garlic powder

08 - 2 large eggs, beaten

09 - 1 cup sugar-free marinara sauce

10 - 1 1/2 cups shredded mozzarella cheese

11 - 1/4 cup grated Parmesan cheese

12 - 2 tbsp fresh basil, chopped (optional)

13 - 3 tbsp olive oil

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.

02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.

03 - In a shallow bowl, combine almond flour, crushed pork rinds, 1/2 cup Parmesan, Italian seasoning, and garlic powder.

04 - Place beaten eggs in a separate shallow bowl.

05 - Dredge each chicken breast first in the egg, then in the crust mixture, pressing firmly to adhere.

06 - Heat olive oil in a large oven-safe skillet over medium heat. Fry chicken breasts for 3-4 minutes per side, until golden and crisp.

07 - Transfer seared chicken to the prepared baking sheet.

08 - Top each piece with marinara sauce, mozzarella, and the remaining Parmesan.

09 - Bake for 15-18 minutes, until cheese is bubbly and chicken is cooked through (internal temp 165°F).

10 - Garnish with fresh basil before serving, if desired.

01 -

The three ingredient crust creates an unbelievable crunch that rivals any breadcrumb coating
You get that genuine Italian-American comfort food experience while staying in ketosis

02 -

Pork rinds must be crushed into fine crumbs or the texture will be uneven and chunky
Letting the coated chicken sit for 5 minutes before frying helps the crust adhere better

03 -