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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Print Recipe
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!
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Breading
Marinara Sauce
Topping for baking
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Breading
Marinara Sauce
Topping for baking
Instructions
Chicken Cutlets
  1. Preheat oven to 450F.
  2. Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  3. 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
  1. In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  2. Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  3. 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.
  4. 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
  1. Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.
Assembling the dish
  1. Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  2. 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.
  3. Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.
Recipe 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.


Low Carb Pork Loin Chops

I normally do not choose to make pork chops because they are finicky and tend to be dried out if you do not watch them carefully!

Not when you coat them and bake them on a rack! The rack allows for the heat to get around the entire pork chop and not sit and get soggy!

Tap photo to PIN to PINTEREST

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!

Print Recipe
Low Carb Pork Loin Chops
Make juicy pork chops that you will fall in love with when you bake them in this manner! I use my rimmed baking sheet, a.k.a. jelly roll pan, and my cookie cooling rack in this recipe.
Prep Time 20
Cook Time 25
Servings
Ingredients
Prep Time 20
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Prepare your rimmed baking sheet with a cooling rack and set aside.
  3. Dry pork chops with a paper towel on both sides. Put all dry ingredients into a large Ziploc bag, set aside.
  4. Put eggs into a shallow bowl. Set up an assembly line. Chops, egg, then coating mixture.
  5. Take each pork chop one by one and dip in egg, then drop in coating bag, shake, then place onto the prepared baking pan laying flat.
  6. Continue until all are coated. Make sure they are not touching one another in the pan to ensure even cooking.
  7. Bake at 350F for 25 to 28 minutes. Let the shops rest for at least 8 minutes to ensure juiciness.
  8. Store leftovers in a sealed container. Reheat in a covered skillet for 8 minutes.
Recipe Notes

Make sure you get fine ground almond flour and NOT almond meal.