Craving a classic Italian dish without the carbs? This keto chicken parmesan offers all the flavor of the traditional favorite, using almond flour for a crispy, gluten-free crust. Perfect for a low-carb dinner, it pairs wonderfully with our Keto Mac & Cheese or Cauliflower Fried Rice. Discover the benefits of almond flour in this Meat man article.
Servings: 4 | Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Ingredients:
- 2 large chicken breasts, halved lengthwise (or 4 thin cutlets)
- 1 cup almond flour (or crushed pork rinds for extra crunch)
- ½ cup grated Parmesan cheese 🧀
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt & black pepper
- 1 egg, beaten 🥚
- 2 tbsp olive oil
- 1 cup sugar-free marinara sauce 🍅
- 1 cup shredded mozzarella cheese 🧀
- 2 tbsp fresh basil or parsley for garnish (optional)
Instructions:
1️⃣ Preheat the oven to 400°F (200°C).
2️⃣ Prepare the chicken:
- Slice the chicken breasts in half lengthwise to create thin cutlets.
- Season with salt and pepper.
3️⃣ Make the coating:
- In one bowl, beat the egg.
- In another bowl, mix almond flour (or pork rinds), Parmesan, Italian seasoning, garlic powder, and onion powder.
4️⃣ Coat the chicken:
- Dip each chicken cutlet into the egg, then press into the almond flour mixture to coat evenly.
5️⃣ Pan-fry the chicken:
- Heat olive oil in a large oven-safe skillet over medium heat.
- Cook the chicken for about 3-4 minutes per side until golden brown.
6️⃣ Assemble & Bake:
- Spoon marinara sauce over each piece.
- Sprinkle shredded mozzarella cheese on top.
- Transfer the skillet to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
7️⃣ Garnish & Serve:
- Sprinkle with fresh basil or parsley and enjoy!
Serving Ideas:
✅ Serve over zucchini noodles or cauliflower rice for a full keto meal!
✅ Pair with a simple side salad for freshness.
✅ Add extra Parmesan for more cheesy goodness.
Would you like a keto-friendly side dish recipe to go with this? 😊
