Description

Low-Carb Chicken Parmigiana delivers a shattering crunch, succulent chicken, and a rich tomato sauce without refined flour. This recipe uses almond flour and aged Parmesan cheese, ensuring a gourmet experience without compromise on flavor or dietary goals.

Ingredients

Scale

2 large Chicken Breasts
1/2 cup Almond Flour
1/2 cup Grated Parmesan Cheese
2 Large Eggs
1 cup Sugar-Free Marinara
4 oz Fresh Mozzarella
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
a handful Fresh Basil

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Instructions

Slice the chicken breasts horizontally to create four thin cutlets and pound them to a half-inch thickness
In one bowl, whisk the eggs. In another bowl, combine almond flour, Parmesan, oregano, garlic powder, sea salt, and black pepper
Dip each chicken cutlet into the egg wash, then press into the almond flour mixture for an even coating
Heat olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes each side until golde
Preheat the oven to 400°F. Spread marinara over each chicken piece, top with mozzarella, and bake for 10-12 minutes
Garnish with fresh basil before serving

Notes

Use super-fine blanched almond flour for best results.

If oil is not hot enough, the crust can become soggy.

For a healthier option, air fryer instructions are available.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cutlet
Calories: 420 kcal
Sugar: 2g
Sodium: 700mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 45g
Cholesterol: 240mg