Low Carb Chicken Parmesan

Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!

The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day 🙂

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Low Carb Chicken Parmesan

Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish
Cuisine Italian
Servings 4 people

Ingredients
  

Chicken Cutlets

  • 3 large boneless, skinless chicken breasts sliced lengthwise
  • 2 large eggs; whisked
  • 1 tbsp garlic powder
  • 2 tbsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Chicken Breading

  • 1 cup crushed pork rinds
  • 1/2 cup almond flour
  • 1/2 cup Parmesan cheese; grated
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup oil for frying

Marinara Sauce

  • 1 large can crushed tomatoes
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 2 tsp garlic; minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian Seasoning
  • 1 tsp monkfruit sweetener/or erithrytol

Topping for baking

  • 1 cup mozzarella, shredded
  • 1/3 cup Parmesan cheese, shredded
  • 1 tbsp basil
  • 1 tbsp parsley

Instructions
 

Chicken Cutlets

  • Preheat oven to 450F.
  • Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  • Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat. Allow to sit 15 minutes covered.

Chicken Breading

  • In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  • Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  • Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
  • Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.

Marinara Sauce

  • Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.

Assembling the dish

  • Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  • Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
  • Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.

Notes

If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.

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