Need a unique meal for two that is easy and delicious? This crispy Keto Chicken Parmesan is the perfect cheesy dish to cook at home!
This amazing Keto Chicken Parmesan is crunchy, tender, and herbaceous thanks to a delicate tomato sauce, which tops the parmesan chicken! The top cheesy layer melts to the perfect stretchy consistency.
How to Prepare Chicken Cutlets
- Makes the cooking time quicker
- Gives more surface area for the crunchy outer layer
Simply take a whole chicken breast and butterfly it, cutting into the side with a sharp knife and opening it up like a book. Cut through the thickest side first, leaving the pointy side intact. You can optionally pound the chicken to be even thinner after butterflying.
Now, the chicken is ready for breading and frying!
Ingredients in Keto Chicken Parmesan
- 1 tbsp olive oil
- ¼ onion, diced small
- 3 cloves garlic, minced
- 12 oz. can crushed imported Italian tomatoes
- 1 bunch fresh basil, a handful of leaves reserved for garnish
- Pinch of oregano
- Pinch of crushed red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- Pinch of swerve
- 2 large boneless, skinless chicken breasts, butterflied
- 1 ½ cups almond flour
- ½ cup Parmesan cheese, plus more for topping
- 2 eggs, beaten
- ½ cup olive oil
- 1 cup shredded mozzarella
How to Make Keto Chicken Parmesan
Begin by making the sauce. In a large saucepan over medium heat, add the oil and onions. Saute for 2-3 minutes until they begin to soften.
Add the garlic and cook for another minute before pouring in the canned tomatoes. Also, throw in the whole basil bunch, reserving some leaves for garnish.
Simmer the sauce on low while you make the chicken.
Butterfly your chicken breasts and season to taste with salt and pepper. Pour the almond flour and Parmesan into a bowl and mix. In another bowl, crack the eggs and whisk.
Dip each butterflied chicken into the almond flour mixture, followed by egg, and once again into the almond flour. Set the chicken aside on a plate.
Heat a large cast-iron skillet over medium heat and add the olive oil. Once hot, add the chicken cutlets and cook 6-8 minutes per side, depending on size.
Once cooked, remove the chicken to a wire rack. Preheat the oven to 350 F.
On a baking sheet, lay out the chicken. Top with cheese and a few spoonfuls of tomato sauce. Bake in the oven until the cheese melts and turns light brown.
Keto Chicken Parmesan
Ingredients
- 1 tbsp olive oil
- 1/4 onion, diced small
- 3 cloves garlic, minced
- 1 12 oz. can crushed imported Italian tomatoes
- 1 bunch fresh basil, a handful of leaves reserved for topping
- 1 pinch of oregano
- 1 pinch of crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 1 pinch of swerve
- 2 large boneless, skinless chicken breasts, butterflied
- 1 1/2 cups almond flour
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 eggs, beaten
- 1/2 cup olive oil
- 1 cup shredded mozzerella cheese
Instructions
- Begin by making the sauce. In a large saucepan over medium heat, add the oil and onions. Saute for 2-3 minutes until they begin to soften.
- Add the garlic and cook for another minute before pouring in the canned tomatoes. Also, throw in the whole basil bunch, reserving some leaves for garnish.
- Simmer the sauce on low while you make the chicken.
- Butterfly your chicken breasts and season to taste with salt and pepper. Pour the almond flour and Parmesan into a bowl and mix. In another bowl, crack the eggs and whisk.
- Dip each butterflied chicken into the almond flour mixture, followed by egg, and once again into the almond flour. Set the chicken aside on a plate.
- Heat a large cast-iron skillet over medium heat and add olive oil. Once hot, add the chicken cutlets and cook 6-8 minutes per side, depending on size.
- Once cooked, remove the chicken to a wire rack. Preheat the oven to 350 F.
- On a baking sheet, lay out the chicken. Top with cheese and a few spoonfuls of tomato sauce. Bake in the oven until the cheese melts and turns lightly browned.
