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Try SavoraKeto Chicken Parmesan
A keto-friendly version of the classic Italian dinner, coated with almond flour and plenty of Parmesan cheese for a low-carb alternative that doesn't sacrifice flavor.
Recipe adapted from: delish.com
Ingredients
- 6- to 8-oz. boneless, skinless chicken breasts4
- Kosher salt
- Freshly ground black pepper
- almond flour1 cup
- eggs3 large
- Parmesan, finely grated6 oz
- dried oregano2 tsp
- garlic powder2 tsp
- onion powder1 tsp
- vegetable oil1/3 cup
- low-carb sugar-free tomato sauce3/4 cup
- shredded mozzarella1 1/2 cups
- for topping Fresh basil leaves
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Learn MoreMethod
Arrange a rack in center of oven; preheat to 400°. Using a sharp knife, cut one chicken breast in half through thickest side parallel to cutting board to create 2 thin cutlets; season both sides with salt and pepper. Repeat with remaining chicken for a total of 8 cutlets.
Into a shallow bowl, add flour. In another shallow bowl, beat eggs to blend. In a third shallow bowl, mix Parmesan, oregano, garlic powder, and onion powder; season with salt and pepper.
Working one at a time, dip chicken into flour, then eggs, then Parmesan mixture, pressing to adhere.
In a large nonstick skillet over medium heat, heat ⅓ c. oil. Working in batches and adding more oil if needed, cook chicken, turning halfway through, until golden brown and cooked through, 2 to 3 minutes per side.
Arrange half of chicken cutlets in a 13” x 9” baking dish. Spread half of tomato sauce over and top with remaining chicken cutlets. Spread remaining tomato sauce over and top with mozzarella.
Bake until cheese is melted, 10 to 12 minutes.
Turn on broiler, if desired. Broil, watching closely, until cheese is golden brown in spots, about 3 minutes.
Top with basil and more Parmesan.
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