Low-Carb & Keto Chicken Parmesan
ID: 45eee419...
A delicious, low-carb, and keto-friendly twist on the classic Italian-American Chicken Parmesan. By replacing traditional breadcrumbs with a 50/50 mixture of crushed pork rinds and grated Parmesan cheese, and using coconut flour for dredging, this recipe delivers a perfectly crispy crust without the gluten or carbs.
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🍳 Cooking Flow
Prepare three dredging stations with coconut flour, whisked egg wash with cream, and a 50/50 mix of grated Parmesan and crushed pork rinds with Italian seasoning. → Butterfly, trim, and pound the chicken breasts to an even 1/4 inch thickness. → Coat chicken in coconut flour, dip in egg wash, and bread with the pork rind and cheese mixture. → Pan-fry the breaded chicken in hot olive oil for 3-4 minutes per side until golden brown, then transfer to a casserole dish. → Top with marinara sauce, low-moisture mozzarella, and broil on high until bubbly and brown.
Cooking Steps
Brief Cooking Order
Prepare three dredging stations with coconut flour, whisked egg wash with cream, and a 50/50 mix of grated Parmesan and crushed pork rinds with Italian seasoning. → Butterfly, trim, and pound the chicken breasts to an even 1/4 inch thickness. → Coat chicken in coconut flour, dip in egg wash, and bread with the pork rind and cheese mixture. → Pan-fry the breaded chicken in hot olive oil for 3-4 minutes per side until golden brown, then transfer to a casserole dish. → Top with marinara sauce, low-moisture mozzarella, and broil on high until bubbly and brown.
Introduction
A delicious, low-carb, and keto-friendly twist on the classic Italian-American Chicken Parmesan. By replacing traditional breadcrumbs with a 50/50 mixture of crushed pork rinds and grated Parmesan cheese, and using coconut flour for dredging, this recipe delivers a perfectly crispy crust without the gluten or carbs.
Step 1
Prepare the egg wash by cracking 2 large eggs into a container, adding a splash of heavy cream, and whisking until well combined.
Step 2
Add some coconut flour to a second container to use for the initial dredge.
Step 3
Prepare the keto breading in a third container by grating fresh Parmesan cheese and mixing it with an equal amount of pulverized pork rinds to achieve a 50/50 ratio. Add Italian seasoning to taste and mix thoroughly.
Step 4
Grate the low-moisture mozzarella cheese using a box grater and set it aside.
Step 5
Butterfly the boneless chicken breasts and cut them in half. Place them on a cutting board, cover with plastic wrap, and pound them with a meat mallet or a cast iron skillet to an even thickness (around 1/4 inch thick).
Ingredients List
Important Notes
Do not use pre-shredded Parmesan from a bottle as it contains cellulose, which prevents proper melting and adhesion; use a fresh block of Parmesan.
Always use low-moisture mozzarella cheese. Fresh mozzarella contains too much water, which will release during cooking and make the crispy breading soggy.
Ensure all chicken breasts are pounded to an equal thickness so they finish cooking at the same time without drying out.
A non-stick skillet is highly recommended over cast iron for frying to prevent the cheese in the breading from sticking and peeling off.
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