Description
Enjoy a delicious and crispy take on a classic with this low-carb Chicken Parmesan. This recipe uses almond flour and Parmesan cheese for a flavorful, gluten-free crust that’s perfect for keto diets.
Ingredients
- 1 cup grated Parmesan cheese
- 1/2 cup almond flour
- 1 large egg, beaten (or 2 tbsp mayonnaise for egg-free option).
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Pinch of red chili flakes (optional)
- 2 tablespoons olive oil, butter, or a mix of both
Instructions
- Slice each chicken breast in half horizontally to create thinner cutlets.
- In a shallow dish, combine Parmesan cheese, almond flour, Italian seasoning, garlic powder, salt, pepper, and red chili flakes (if using).
- Dip each chicken cutlet into the beaten egg (or brush with mayonnaise), allowing excess to drip off. Then press firmly into the Parmesan mixture, ensuring it coats both sides
- Heat olive oil and/or butter in a non-stick skillet over medium-high heat.
- Carefully place the coated chicken cutlets in the hot skillet.
- Cook for 4-6 minutes per side, or until the chicken is cooked through and the coating is golden brown and crispy.
Notes
- For an extra crispy coating, ensure your skillet is hot before adding the chicken.
- Serve immediately for the best texture.
- This recipe is a great base; feel free to add your favorite marinara sauce and mozzarella cheese for a more traditional Chicken Parmesan, keeping it low-carb.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American