If you love ordering Chicken Parm at your favorite Italian restaurant, you'll love this easy recipe for Keto Chicken Parmesan.
Tender chicken cutlets are breaded with keto crumbs and pan-fried before being baked to perfection, topped with plenty of mozzarella cheese and marinara sauce.
Enjoy with zucchini noodles to create an amazing low-carb Italian meal.
![a dinner plate of keto chicken parmesan and zucchini noodles. The chicken is sliced and a bite is held with a fork.](https://www.fourscoreliving.com/wp-content/uploads/2022/07/keto-chicken-parmesan-1.2.jpg)
Italian food is something that I've always loved. Rich sauces, tasty pasta, and crispy breaded chicken cutlets topped with melty mozzarella are irresistible, and some of the best comfort foods around.
While pasta can be tricky on keto, this recipe is super easy to transform into this low-carb variation that tastes just as good as the original.
For a comfort food meal with a Southern twist, check out our Keto Chicken Fried Steak recipe next.
Recipe ingredients
Boneless, Skinless Chicken Breasts - This recipe creates four servings from two large chicken breasts. Slice each of them in half to create thin cutlets, and pound them if needed to be sure that they are all an even thickness.
Salt and Pepper - Season the chicken with these basics before breading it.
Almond Flour - To get a really nice crust, we'll use a three-part breading station.
Eggs and Heavy Cream - Create a thick mixture to act as the second part of the breading. Eggs and cream will help all of your keto crumbs to stick to the chicken.
Crushed Pork Rinds - This is the secret to making the crispiest, crunchiest keto breading for all types of foods! I like to add pork rinds to a ziplock bag and crush them with a rolling pin or a heavy tool.
Grated Parmesan cheese - This adds flavor to the breading.
Seasonings - To get the flavor of Italian seasoned breadcrumbs, we'll add dried oregano, garlic powder, and onion powder to the mix.
Avocado Oil - For frying the chicken cutlets. You can also use your favorite mild, high-smoke point oil, such as canola or peanut oil for this.
Keto Marinara Sauce - Make your own - it's great to have on hand for pizzas and zoodles - or use your favorite low-carb store-bought sauce.
Mozzarella Cheese - Shredded mozzarella is the final touch and a must for chicken parmesan. Shred your own cheese if you can - the bagged versions can have fillers that add carbs to the dish.
Fresh Basil - Add this flavorful garnish before serving your Italian feast.
If you have any questions, please leave a comment below and I will get back to you.
How to make keto chicken parmesan
- Preheat the oven to 400°F/200°C. Spray a 9x13 inch baking dish with cooking spray, and set it aside.
- Prep the chicken by slicing the breasts in half to create cutlets. Season the chicken cutlets on both sides with salt and pepper.
- Get three shallow bowls to make a breading station. In one bowl, whisk together the eggs and cream. In another shallow bowl, place the almond flour. In a third bowl, combine the pork rinds, parmesan cheese, garlic powder, onion powder, and oregano.
- Dip each chicken piece into the almond flour, then the egg mixture, and then the pork rind crumbs, pressing to get the crumbs to stick and coat the chicken.
- In a large skillet set over medium heat, heat the avocado oil. Working in batches, add the chicken pieces to the oil and cook for 2-3 minutes on each side, until golden brown and cooked through (the chicken should reach an internal temperature of 165°F)
- Transfer the fried chicken cutlets to the prepared baking dish in a single layer. Evenly spread the marinara sauce over each cutlet, then top with mozzarella cheese. Bake as directed in the recipe until the cheese is melted. You can also broil the chicken for a few minutes to brown the cheese if you like.
- Serve over zucchini noodles if you like, and garnish with fresh basil and parmesan cheese.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Top tip
To ensure your chicken stays juicy and tender, slice your chicken breast in half to make thinner cutlets. This will speed up the cooking time and result in a softer chew.
Substitutions
Chicken - If you don't feel like making your own cutlets, purchase precut ones from the store. You can also make this recipe with chicken thighs, which do not need to be sliced.
Pork rinds - Some people prefer not use pork. You can replace with the same amount of almond flour. The result won't be as crispy, but will still be delicious.
Mozzarella - This is what is typically used, but you can use whatever type of cheese you prefer.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze for up to 3 months.
Thaw in the fridge overnight and then reheat in the oven or an air fryer.
FAQs
HOW DO YOU MAKE CHICKEN CUTLETS?
I often see pre-sliced chicken cutlets in the grocery store, but they are a bit overpriced when you consider how easy it is to slice them yourself.
To slice a chicken breast into two cutlets, hold the breast down flat on a cutting board with one hand. With your other hand, cut the chicken in half, holding the knife horizontally, and slicing in between your hand and the cutting board.
You should end up with two flat pieces of chicken! If needed, pound them out so that they are even in thickness.
CAN I BAKE THIS INSTEAD OF FRYING IT?
Frying in oil is really the best way to get it crispy. While I'm sure you can cook this in the oven, I don't recommend it!
Pairing suggestions
This chicken parm goes great with:
Did you make this Keto Chicken Parmesan Recipe? Please leave a comment below letting me know what you thought.
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📖 Recipe
Keto Chicken Parmesan
Ingredients
- 2 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- ¾ cup almond flour
- 2 large eggs beaten
- ¼ cup heavy cream
- 2 cups crushed pork rinds
- ½ cup shredded or grated Parmesan plus more for serving
- 2 teaspoon dried oregano
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 T avocado oil
- ¾ cup keto marinara sauce
- 1 ½ cups shredded mozzarella
- Fresh basil for topping
- Zucchini noodles for serving
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
- Using a sharp knife, cut chicken breasts in half horizontally. Season chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the eggs with the cream. In a second bowl, place almond flour. In a third bowl, combine pork rinds, Parmesan, garlic powder, onion powder, and oregano.
- Dip a chicken piece into the almond flour, then the eggs, and then the pork rind mixture, pressing to coat. Place the chicken on a plate and repeat with the remaining pieces.
- In a large skillet set over medium heat, heat avocado oil. Working in batches, add the chicken pieces and cook for 2-3 minutes on each side, until golden and cooked through.
- Transfer the fried cutlets to the prepared baking dish. Evenly spread the marinara sauce on each cutlet, then top with mozzarella. Bake for 10-12 minutes, or until the cheese is melted. If desired, broil for 1-3 minutes until the cheese is golden brown.
- Serve over zucchini noodles, garnished with basil and more Parmesan.
Notes
- You can use chicken tenders or boneless chicken thighs to make this recipe if you prefer.
- Ensure that your chicken cutlets are fully cooked using a thermometer to check that they are at least 165°F in the middle.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer for best results.
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