Wikipedia says, "Chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese." I remember the first time my mom made it for us as a kid. It was one of my favorite cool-weather dishes. However, when I was an adult, I had to stay away from bread, so this dish wasn't my top go-to recipe for dinner.
A friend mentioned that I could replace pork rinds with breadcrumbs. So, of course, I had to try this as soon as possible. So, this recipe results from the sentimental reminder of a childhood favorite. I hope you try this Keto Chicken Parmesan recipe and come back and leave a comment.
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Keto Chicken Parmesan Recipe Ingredients:
1 - 2 bags of Salt / Pepper Pork Rinds
2 eggs scrambled
4 chicken breast
7-8 slices of fresh mozzarella
1 tablespoon Parsley
½ teaspoon granulated garlic or garlic powder
1 teaspoon Basil
2 tablespoon Avocado Oil, Coconut Oil, or olive oil
Fresh or bottled tomato sauce (1-2 cups)
Keto Chicken Parmesan Recipe Instructions:
First, Using a food processor, pulse the pork rinds until bread-like consistency. Add to a bowl, stir parsley, granulated garlic, and basil, then set aside. You can also use Italian seasoning. Keep in mind that Italian seasoning has more herbs in it, like oregano.
Then, scramble the eggs and season with Salt and pepper if you want.
Now, bread each chicken breast by adding it to the egg mixture (coat on both sides). Then, place each chicken breast into the pork rinds. The coating on both sides. Set aside.
Then, preheat the oven to 375 degrees Fahrenheit. Add the Avocado or Coconut oil to a non-stick skillet. Heat the oil. Place each coated chicken piece in the skillet and cook for 10 minutes on each side.
Now, add tomato sauce to a baking dish. It should be big enough to hold all four pieces of chicken. Place the cooked chicken breasts into the tomato sauce. I used my homemade tomato sauce.
Then, Add two pieces of mozzarella slices to each chicken breast. If you want, add a little dried parsley to the top of the chicken breast.
Now, Bake for 20 minutes or until the mozzarella is melted over the chicken breasts. Let sit for 10 minutes to cool a bit.
Reveal:
Here are some photos of the finished low-carb diet dish. It looks super yummy! Do you agree? I am going to make this recipe again soon. How about you? Feel free to visit our other Keto recipes
Variations on making this Keto Chicken Parmesan Recipe.
Below are some variations to kick this recipe up a notch.
- Spicy - Add ½ or 1 teaspoon of red pepper flakes to the sauce. Or, cayenne pepper to the pork rinds breadcrumbs.
- Nut crumbs - Instead of pork rinds, you can use Appel Foods - Nut Crumbs. I had done this recipe with this brand before and used the Italian blend version. You can buy them on Amazon (affiliate).
- Low-fat mozzarella - If you want to, replace the regular mozzarella with the low-fat or shredded version.
- Chicken Thighs - You can substitute chicken thighs instead of chicken breast.
- Low-carb noodles - you can add this to a bed of zucchini noodles.
- Crispy chicken - you can use the air fryer and cook the chicken and then add it to the b oven to bake with the sauce and mozzarella.
Things you will need to make this recipe.
Below are the things you may need to make this recipe delicious. Pork rinds or nut crumbs, a baking sheet, some bowls for breading the chicken, and a pair of tongs. I found all of them on Amazon(affiliate).
Below feel free to print this recipe out.
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Ingredients
- 1 - 2 bags of Salt / Pepper Pork Rinds
- 2 eggs scrambled
- 4 chicken breast
- 7-8 slices of fresh mozzarella
- 1 tablespoon Parsley
- ½ teaspoon granulated garlic
- 1 teaspoon Basil
- 2 tablespoon Avocado Oil or Coconut Oil
- Fresh or bottled tomato sauce (1-2 cups)
Instructions
- Using a food processor, and pulse the pork rinds until bread-like consistency. Add to a bowl, stir parsley, granulated garlic, basil, then set aside.
- Scramble the eggs and season with Salt and pepper if you want.
- Bread each chicken breast by first adding it to the egg mixture (coat on both sides). Then, place each chicken breast into the pork rinds. Coat on both sides. Set aside.
- Preheat oven 375 degrees.
- Add the Avocado or Coconut oil to a non-stick skillet. Heat the oil.
- Place each piece of coated chicken in the skillet and cook for 10 minutes on each side.
- Add tomato sauce to a baking dish (big enough that will hold all four pieces of chicken).
- Place the cooked chicken breasts into the tomato sauce.
- Add two pieces of mozzarella slices to each chicken breast.
- If you want, add a little dried parsley to the top of the chicken breast.
- Bake for 20 minutes or until the mozzarella is melted over the chicken breasts.
- Let sit for 10 minutes to cool a bit.
