Low-Carb Chicken Parmesan
A keto-friendly twist on the classic Italian favorite. Juicy chicken breasts are coated in a crispy pork rind-Parmesan crust, topped with sugar-free tomato sauce and gooey mozzarella, then baked to perfection. Perfect for low-carb and gluten-free diets without sacrificing flavor
Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
4 to 6 boneless, skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup crushed pork rinds
3 large eggs
6 oz. finely grated Parmesan cheese (about 3 cups), plus extra for serving
2 tsp. dried oregano
2 tsp. garlic powder
1 tsp. onion powder
⅓ cup (or more) vegetable oil, for frying
¾ cup low-carb, sugar-free tomato sauce
1½ cups shredded mozzarella cheese
Fresh basil leaves, for garnish
Directions
Prep the Chicken: Pound chicken breasts to 1/2 inch thick for even cooking. Season generously with salt and pepper.
Set Up Breading Stations: In one bowl, beat the eggs. In another, mix crushed pork rinds, Parmesan, oregano, garlic powder, and onion powder.
Bread the Chicken: Dip each chicken breast in the egg wash, letting excess drip off. Press into pork rind-Parmesan mixture until thoroughly coated.
Fry the Chicken: Heat oil in a large skillet over medium heat. Fry chicken in batches, 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Assemble and Bake: Preheat oven to 375°F (190°C). Place chicken in a baking dish, spoon tomato sauce over each piece, and top with mozzarella. Bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
Finish and Serve: Sprinkle with extra Parmesan and fresh basil. Serve hot with steamed vegetables, zucchini noodles, or a crisp green salad.
