You can’t resist this keto-friendly chicken parm coated with almond flour and loads of parmesan. We’re completely hooked!
Ingredients
– Boneless, skinless chicken breasts
– Kosher salt
– Freshly ground black pepper
– 1 cup almond flour
– 3 large eggs, beaten
– 3 cups freshly grated Parmesan cheese, plus extra for serving
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 2 teaspoons dried oregano
– Vegetable oil
– 3/4 cup low-carb, sugar-free tomato sauce
– 1 1/2 cups shredded mozzarella cheese
– Fresh basil leaves, for topping
Directions
Step 1
Preheat the oven to 400°F. Cut the chicken breasts in half crosswise using a sharp knife. Season both sides of the chicken with salt and pepper.
Step 2
Set up three shallow bowls. Place beaten eggs in one bowl and almond flour in another. In the third bowl, combine Parmesan, garlic powder, onion powder, and oregano, seasoning with salt and pepper.
Step 3
Dip each chicken cutlet into the almond flour, then eggs, and finally the Parmesan mixture, ensuring they are evenly coated.
Step 4
Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the chicken until golden and cooked through, approximately 2 to 3 minutes per side. Cook in batches if necessary, adding more oil as needed.
Step 5
Transfer the fried cutlets to a 9″x13″ baking dish. Spread tomato sauce evenly on each cutlet and top with mozzarella.
Step 6
Bake until the cheese is melted, about 10 to 12 minutes. If desired, broil for an additional 3 minutes until the cheese is golden.
Step 7
Before serving, garnish with fresh basil and additional Parmesan, if desired.
