Recipe: Keto Chicken Parmesan

Ingredients:

  • 1 (8 oz.) boneless, skinless chicken breast
  • 1 egg
  • 1 tbsp. heavy whipping cream
  • 1 ½ oz. pork rinds, crushed
  • 1 oz. grated Parmesan cheese
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. ground red pepper flakes (optional)
  • ½ tsp. ground black pepper
  • ½ tsp. Italian seasoning
  • ½ cup jarred tomato sauce
  • ½ cup shredded mozzarella cheese
  • 1 tbsp. ghee (clarified butter)

Directions:

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.

Beat egg and cream together in a bowl.

Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.

Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.

Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.

Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.

Broil until cheese is bubbling and barely browned, about 2 minutes.

Prep: 20 min. | Cook: 8 min. | Ready: 28 min.

Hannah Menslage
Hannah Menslage

Hannah Menslage is the assistant publisher and editor of Katy and Fort Bend Christian Magazines. She also writes a lifestyle column and manages the social media accounts for these publications. Hannah is a journalism/communications student in the Valenti school at the University of Houston. In her free time, Hannah enjoys gardening, cooking and baking, hanging out with her dog and cat, writing and completing fun DIY projects. Contact her with any questions at hannah@katychristianmagazine.com.