Keto Chicken Parmesan (Grain-Free)
A grain-free, low-carb take on classic chicken Parmesan with a crispy almond flour crust and melted fresh mozzarella.
Equipment
- Cutting Board
- Chef’s knife
- Mixing Bowls
- large non-stick skillet
- plate or shallow dish for dredging
- casserole dish or baking dish
- Oven
Ingredients
- 1 to 1.5 lb chicken breasts sliced into 1/2-inch cutlets
- 1 egg well beaten (whisk with 1 tbsp water)
- 1 cup superfine almond flour
- 1/2 cup Parmesan cheese grated
- 2 tsp garlic powder
- 3/4 tsp sea salt
- 1 24-oz jar marinara sauce no sugar added
- 8 oz fresh mozzarella sliced
- 3 Tbsp avocado oil for pan frying (use 2–3 Tbsp as needed)
Instructions
- Slice each chicken breast lengthwise to make 1/2-inch-thick cutlets.
- Whisk the egg with 1 tablespoon water in a shallow bowl until combined.
- In another shallow bowl or plate, combine the almond flour, grated Parmesan, garlic powder, and sea salt; mix well.
- Preheat the oven to 425°F (220°C).
- Dredge each cutlet first in the egg mixture, shaking off excess, then press into the almond flour mixture to coat both sides thoroughly.
- Heat 2 to 3 tablespoons avocado oil in a large non-stick skillet over medium-high heat.
- Pan-fry the cutlets 2 to 3 minutes per side, until golden brown on both sides and almost cooked through.
- Place the seared cutlets in a casserole or baking dish in a single layer.
- Top each cutlet with slices of fresh mozzarella, then pour the marinara sauce over and around the chicken.
- Bake in the preheated oven for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted.
- Remove from the oven and serve immediately.
Notes
- Use a meat thermometer to ensure chicken is 165°F internally.
- Superfine almond flour gives a lighter crust than regular almond meal.
- Choose a no-sugar-added marinara to keep it keto-friendly.
- Adjust oil amount as needed to prevent sticking while frying.