How to Make Easy Keto Low Carb Chicken Parmesan with step by step instructions.
Preheat oven to 400F
Cut the chicken breasts in half length ways to make two equal sized thinner pieces of chicken breast that are both about 3/4 inch thick (see photo in post)
Pound each chicken breast between pieces of cling wrap to about 1/2 inch thick using the flat side only of the meat mallet, or a rolling pin.
Season both sides of chicken with salt and pepper.
Add almond flour to wide flat dish and season with 1tsp salt and 1tsp pepper.
Add the eggs plus 2 tbsp water to a bowl and beat well, add 1/2 tsp salt.
Add the oil to a large skillet suitable for frying, such as stainless steel or cast iron. Heat it until hot but not smoking.
Dredge each breast in the seasoned almond flour first, tap off excess, then dip in the seasoned egg, then dip again in the almond flour.
Add 2 chicken breast pieces to the pan at a time and cook until golden brown on both sides, about 6 minutes per side or until the chicken is fully cooked. Turn the heat to medium, if it's too high you will burn the almond flour crust.
Transfer to a baking dish and top each breast with 1/3 cup marinara sauce, slices of the mozzarella, salt and pepper, and grated Parmesan.
Bake in the oven until the chicken is heated through and the cheese is melted, about 5 to 8 minutes.
Remove from the oven and garnish with chopped basil or parsley.
Don't forget to join our Keto Low Carb Facebook Group!
Serving size is 1 piece chicken breast with sauce and cheese topping.
10g net carbs per serving if you use 1/4 cup almond flour for breading each chicken piece, and 11g net carbs if you use 1/3 cup.
found on www.noshtastic.com