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Keto Chicken Parmesan
By Kat Boytsova · delish.com
4 servings
35 min
Breaded chicken cutlets fried golden, layered with tomato sauce and melted mozzarella, then broiled until bubbly.
| prepPreheat oven to 400°F / 200°C | |||||||
| 4 boneless, skinless chicken breasts (6–8 oz. each) | Butterfly & season chicken | Bread chicken cutlets | Fry until golden, 2–3 min per side | Layer in baking dish with sauce & cheese | Bake 400°F / 200°C, 10–12 min | Broil until golden, 3 min | Top with basil & Parmesan |
| Kosher salt and freshly ground black pepper | |||||||
| 1 cup / 96 g almond flour | Set up breading stations | ||||||
| 3 large eggs | |||||||
| 6 oz. / 170 g Parmesan, finely grated (about 3 cups), plus more for serving | |||||||
| 2 tsp. dried oregano | |||||||
| 2 tsp. garlic powder | |||||||
| 1 tsp. onion powder | |||||||
| 1/3 cup / 80 ml vegetable oil (or more as needed) | |||||||
| 3/4 cup / 180 ml low-carb sugar-free tomato sauce | |||||||
| 1 1/2 cups / 170 g shredded mozzarella | |||||||
| Fresh basil leaves, for topping | |||||||
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