Recipes · Dinner
Keto Chicken Parmesan
A high-protein keto dinner: chicken cutlets breaded in almond flour and Parmesan, then baked under tomato sauce and gooey mozzarella. All the comfort of chicken Parm, without the carbs.
AIMethod
Preheat the oven to 200°C (400°F). Pat the chicken breasts dry, slice each horizontally to butterfly into even cutlets, and season both sides with half the salt and pepper.
Set up two shallow bowls: beat the egg in one; in the other, combine the almond flour, half the Parmigiano, the oregano and a pinch of salt.
Dip each cutlet into the egg, then press firmly into the almond-Parmigiano mixture to coat all over.
Heat the olive oil in an ovenproof skillet over medium-high heat and fry the cutlets for 2-3 minutes per side until golden and crisp, then remove from the heat.
Warm the passata with the grated garlic, remaining salt and a few torn basil leaves, then spoon it over the chicken in the skillet.
Top each cutlet with sliced mozzarella and the remaining Parmigiano.
Bake for 12-15 minutes until the cheese is melted and bubbling and the chicken is cooked through. Finish with fresh basil and serve.
Make it yours
Adapt it to your macros.
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