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The Ultimate Crispy Keto Chicken Parmesan (Almond Flour & Parmesan Crusted)

Close-up of a piece of keto chicken parmesan topped with melted mozzarella cheese and marinara sauce.
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Welcome to My Kitchen! You can enjoy this classic Italian comfort food while staying on your ketogenic diet. This recipe delivers extra crispy, low-carb chicken cutlets topped with marinara sauce and melted mozzarella and Parmesan cheese. It is quick enough for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup almond flour
  • 1 cup grated Parmesan cheese, divided
  • 2 large eggs, lightly beaten
  • 1/2 cup crushed pork rinds (optional, for extra crispiness)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-carb marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil or avocado oil for frying

Instructions

  1. Prepare your dredging stations. In one shallow dish, whisk the eggs. In a second dish, combine the almond flour, 3/4 cup of the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. If using pork rinds, crush them finely and mix them in now.
  2. Dip each pounded chicken breast first into the beaten egg, allowing excess to drip off.
  3. Press the chicken firmly into the almond flour and Parmesan mixture, coating both sides completely. Press the crust onto the chicken to help it adhere.
  4. Heat the olive oil in a large skillet over medium-high heat. You want the oil hot enough to sizzle when you add the chicken.
  5. Carefully place the crusted chicken into the hot skillet. Cook for 4 to 5 minutes per side until golden brown and crispy. You may need to work in batches. Remove the chicken and place it on a baking sheet lined with parchment paper.
  6. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  7. Spoon about 2 tablespoons of low-carb marinara sauce over the top of each crispy chicken cutlet.
  8. Sprinkle the remaining 1/4 cup of Parmesan cheese and the mozzarella cheese evenly over the sauce.
  9. Bake for 5 to 8 minutes, or until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For the crispiest result, ensure your oil is hot before adding the chicken. Do not overcrowd the pan.
  • You can bake the entire dish instead of pan-frying first. If baking only, spray the crusted chicken with cooking spray and bake at 400 degrees Fahrenheit for 15 minutes before adding sauce and cheese, then bake for another 5-8 minutes.
  • Serve this low-carb chicken parmigiana over zucchini noodles (zoodles) or steamed broccoli to keep the meal fully keto.

Nutrition

Find it online: https://carlacooking.com/keto-chicken-parmesan-recipe/