Chicken Parmesan - Keto Low Carb Recipe
Servings: 4
Ingredients
- 1 large egg, beaten
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 cup parmesan cheese, grated fine
- 1 cup pork rind crumbs, about 2 ounces crushed (be sure to look for a clean brand such as EPIC, cooked in lard and no funky extra ingredients)
- 1 ½ pounds chicken breasts, split or butterflied if large
- 1 tablespoon tallow
- 1 cups marinara, keto friendly, such as Raos (recipe soon!)
- 4 slices provolone, optional
- 2 tablespoons chopped parsley, optional, for garnish
Instructions
- Preheat oven to 375 degrees.
- Beat egg, 1 teaspoon salt and 1 teaspoon pepper in a shallow bowl large enough to hold a chicken breast.
- In a deeper bowl, mix parmesan, pork rinds, 1 teaspoon salt and 1 teaspoon pepper.
- Pour cheese mixture onto a dinner plate.
- In a large oven-safe skillet, heat tallow over medium heat until liquid.
- Dip each chicken breast into the egg mixture to completely cover, shaking off excess.
- Dip each egg-coated chicken breast into the cheese mixture until completely covered, pressing extra cheese mixture into the breast.
- Transfer the chicken breasts into the hot skillet.
- Cook for about 3 minutes on each side or until the cheese is golden brown.
- Place skillet in the oven or transfer the chicken to a baking dish.
- Cook chicken to an internal temperature of 160 degrees. Depending on the thickness of your chicken breasts, about 20-30 minutes.
- Heat the marinara sauce.
- Spoon the marinara evenly over each chicken breast.
- If using provolone, top each chicken breast with a piece of cheese and return to the oven for about 5 minutes until melted. If you'd like the cheese browned, place under the broiler for about 30 seconds.
- Garnish with chopped parsley if desired.
Nutrition
Calories: 463kcalCarbohydrates: 4gProtein: 57gFat: 23gFiber: 1g