Keto Chicken Parmesan

Instructions

1. Step 1

   Preheat the oven to 220°C and set a baking dish nearby.

   Cookware: baking dish, oven

2. Step 2

   Place the chicken breasts between sheets of baking paper and pound them to an even 1.5 cm thickness.

   Ingredients used: 4.0 piece Chicken Breast

   Cookware: Meat mallet

3. Step 3

   Whisk the eggs in a shallow bowl until uniform.

   Ingredients used: 2.0 piece Egg

   Cookware: Shallow bowl

4. Step 4

   In a second shallow bowl, combine the almond flour, 60 gr Parmesan, Italian seasoning, garlic powder, salt, and black pepper.

   Ingredients used: 100.0 gr Almond Flour, 2.0 gr Black Pepper, 3.0 gr Garlic Powder, 3.0 gr Italian Seasoning, 60.0 gr Parmesan Cheese, 5.0 gr Salt

   Cookware: Shallow bowl

5. Step 5

   Dip each chicken breast in the beaten egg, then press it firmly into the almond flour mixture to coat both sides.

   Cookware: Shallow bowl, tongs

6. Step 6

   Heat the olive oil in a large skillet over medium heat. Cook the coated chicken for about 3 minutes per side, working in batches if necessary, then transfer it to the baking dish.

   Timer: 6 min (fixed)

   Ingredients used: 60.0 ml Olive Oil

   Cookware: baking dish, large skillet, tongs

7. Step 7

   Spoon the marinara sauce over the chicken. Top with the mozzarella and the remaining 40 gr Parmesan.

   Ingredients used: 240.0 ml Marinara Sauce, 200.0 gr Mozzarella, 40.0 gr Parmesan Cheese

   Cookware: baking dish

8. Step 8

   Bake at 220°C for 8–12 minutes, until the cheese is melted and the center of each chicken breast reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

9. Step 9

   Rest the chicken for 3 minutes before serving.

   Timer: 3 min (fixed)

   Cookware: baking dish