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My review
Keto Chicken Parmesan
5
Texastoast_
"A delicious keto-friendly chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!"
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Ingredients
28 m servings 442Original recipe yields 2 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
3/6/2018
It's good, but I had to omit tomato sauce. I don't know what keto diet everyone else is on, but mine says no carbs or sugar, and tomato sauce is full of sugar. awesome recipe despite my concerns...
Most helpful critical review
6/12/2018
less time in broiler the cheese burned. lol
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3/6/2018
It's good, but I had to omit tomato sauce. I don't know what keto diet everyone else is on, but mine says no carbs or sugar, and tomato sauce is full of sugar. awesome recipe despite my concerns...
2/16/2018
Really good & love the pork rinds idea. I used normal butter though not ghee. The only issue I had was the time, it took me much more time than noted to make this dish. I used the right size c...
9/18/2017
Delicious. The pork rinds make it nice and crunchy. I used chicken tender size pieces and I would even use chicken nugget sizes and use the Marinara sauce for dipping.
3/13/2018
Fantastic!!!! Maybe even better than the regular breaded version. I used tenders instead of full breasts for more crunch in each bite.
7/14/2018
Absolutely delicious! Our entire family enjoyed this meal - including our extremely picky 8 year old. We doubled the recipe and since the kiddos were eating, we omitted the red pepper flakes. ...
7/11/2018
Amazing!! I hate pork rinds & doubted that this would work. I was truly amazed that it turned out so well!!
2/13/2018
I used a third less of the red pepper flake than it called for. Even with less, it was spicy.
8/9/2018
I substituted the pork rinds with almond flour and the ghee with olive oil. so yummy
7/29/2018
Added a little shredded Parmesan on top. Otherwise, followed the recipe. Tasted amazing!