Keto Chicken Parmesan

5 from 1 vote

Keto Chicken Parmesan is tender chicken cutlets, breaded with keto crumbs and pan-fried before being baked to perfection with mozzarella cheese and marinara sauce.

Prep Time30

Cook Time25

Total Time55

Course: Main Dishes

Cuisine: Italian

Servings: servings

Calories: 645kcal

Author: Dane & Becky

Ingredients

2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
¾ cup almond flour
2 large eggs beaten
¼ cup heavy cream
2 cups crushed pork rinds
½ cup shredded or grated Parmesan plus more for serving
2 teaspoon dried oregano
1 ½ teaspoon garlic powder
1 teaspoon onion powder
2 T avocado oil
¾ cup keto marinara sauce
1 ½ cups shredded mozzarella
Fresh basil for topping
Zucchini noodles for serving

Instructions

Preheat the oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
Using a sharp knife, cut chicken breasts in half horizontally. Season chicken on both sides with salt and pepper.
In a shallow bowl, whisk together the eggs with the cream. In a second bowl, place almond flour. In a third bowl, combine pork rinds, Parmesan, garlic powder, onion powder, and oregano.
Dip a chicken piece into the almond flour, then the eggs, and then the pork rind mixture, pressing to coat. Place the chicken on a plate and repeat with the remaining pieces.
In a large skillet set over medium heat, heat avocado oil. Working in batches, add the chicken pieces and cook for 2-3 minutes on each side, until golden and cooked through.
Transfer the fried cutlets to the prepared baking dish. Evenly spread the marinara sauce on each cutlet, then top with mozzarella. Bake for 10-12 minutes, or until the cheese is melted. If desired, broil for 1-3 minutes until the cheese is golden brown.
Serve over zucchini noodles, garnished with basil and more Parmesan.

Notes

To ensure your chicken stays juicy and tender, make sure you slice your chicken breast in half to make thinner cutlets. You can also use meat mallet and pound them thin. This will speed up the cooking time and result in a softer chew.
To slice a chicken breast into two cutlets, hold the breast down flat on a cutting board with one hand. With your other hand, cut the chicken in half, holding the knife horizontally, and slicing in between your hand and the cutting board.
You can use chicken tenders or boneless chicken thighs to make this recipe if you prefer.
Ensure that your chicken cutlets are fully cooked using a thermometer to check that they are at least 165°F in the middle.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer for best results.

Nutrition