Keto Chicken Parmesan
A low-carb twist on the Italian-American classic — chicken breasts coated in seasoned Parmesan and almond flour, pan-fried until golden, topped with marinara and mozzarella.
15mPrep
20mCook
4Servings
420Calories
50gProtein
Ingredients
- 4 wholechicken breasts (pounded thin)
- 237 mlParmesan cheese, grated
- 119 mlalmond flour
- 2 wholeeggs
- 5 mlgarlic powder
- 5 mlItalian seasoning
- 237 mlmarinara sauce (sugar-free)
- 237 mlmozzarella cheese, shredded
- 45 mlolive oil
- 4 leavesfresh basil (optional)
Ingredients
- 4 whole chicken breasts (pounded thin)
- 1 cup Parmesan cheese, grated
- 0.5 cup almond flour
- 2 whole eggs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup marinara sauce (sugar-free)
- 1 cup mozzarella cheese, shredded
- 3 tbsp olive oil
- 4 leaves fresh basil (optional)
Instructions
- Mix Parmesan, almond flour, garlic powder, and Italian seasoning in a shallow dish.
- Beat eggs in another dish.
- Dip each chicken breast in egg, then in Parmesan mixture, pressing to coat.
- Pan-fry in olive oil over medium-high heat, 4 min per side until golden and cooked through.
- Transfer to a baking sheet. Spoon marinara over each, top with mozzarella.
- Broil 2–3 minutes until cheese is bubbly. Garnish with basil.