A delicious keto chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!
Ingredients
- skinless, boneless chicken breast: 1 piece (8 ounce)
- egg: 1 piece
- heavy whipping cream: 1 Tbsp
- ½ ounces pork rinds: 1 piece (crushed)
- Parmesan cheese: 1 oz (grated)
- salt: 0.5 tsp
- garlic powder: 0.5 tsp
- red pepper flakes: 0.5 tsp (optional)
- ground black pepper: 0.5 tsp
- italian seasoning: 0.5 tsp
- ghee (clarified butter): 1 Tbsp
- jarred tomato sauce (such as Rao's®): 0.5 cup
- mozzarella cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
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Beat egg and cream together in a bowl.
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Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper, black pepper, and Italian seasoning in a separate shallow bowl or plate.
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Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
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Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
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Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
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Broil until cheese is bubbling and barely browned, about 2 minutes.
