Description
Experience a tantalizing twist on a classic favorite with Amazing keto chicken parmesan: 3 crust secrets. This low-carb dish combines tender, juicy chicken breasts coated in a crispy almond flour and Parmesan crust, delivering a satisfying crunch while keeping your carb count low. Perfect for weeknight dinners or special occasions, this recipe is not only easy to prepare but also a hit with the whole family. Serve alongside zucchini noodles or a fresh salad for a complete meal that everyone will love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese (for crust)
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil or avocado oil
- 1 cup low-carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
- Pound the chicken breasts to about 1/2 inch thickness and season with salt and pepper.
- In one shallow bowl, beat the eggs; in another, mix almond flour, Parmesan cheese, Italian seasoning, and garlic powder.
- Dip each chicken breast in the egg mixture, then dredge in the almond flour mixture.
- Heat oil in a skillet over medium-high heat and sear each breaded chicken cutlet for about 2-3 minutes per side until golden brown.
- Transfer to the baking sheet, top with marinara sauce, mozzarella cheese, and remaining Parmesan cheese.
- Bake for about 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast (180g)
- Calories: 397
- Sugar: 5g
- Sodium: 790mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 160mg