Keto-Friendly High Protein Chicken Parmesan - Crispy, Saucy, And Satisfying

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lb), halved horizontally into 4 cutlets
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1 large egg + 1 tbsp water (egg wash)
• 3/4 cup super-fine almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 3 tbsp olive oil (divided)
• 1 1/2 cups sugar-free marinara (look for 3–5g net carbs per 1/2 cup)
• 1 cup shredded part-skim mozzarella
• 2 tbsp chopped fresh basil (optional, for serving)

Instructions

1. 1

   Prep the chicken: Pat cutlets dry. Season both sides with salt and pepper. Preheat oven to 400°F (200°C).

2. 2

   Set up dredging: In one shallow bowl, whisk the egg with water. In a second bowl, combine almond flour, Parmesan, Italian seasoning, and garlic powder.

3. 3

   Coat the cutlets: Dip each cutlet in egg wash, let excess drip, then press into the almond-Parmesan mix until well coated. Set aside on a plate.

4. 4

   Sear for crust: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear cutlets 2–3 minutes per side until golden. Work in batches if needed, adding the remaining 1 tbsp oil as the pan dries.

5. 5

   Sauce and cheese: Reduce heat to medium-low. Spoon half the marinara into the skillet around the chicken (not on top yet). Dollop the rest over each cutlet. Sprinkle evenly with mozzarella.

6. 6

   Bake: Transfer skillet to the oven and bake 8–10 minutes, until chicken reads 165°F (74°C) and cheese is melted and lightly browned.

7. 7

   Finish: Rest 3 minutes. Top with fresh basil. Serve with zucchini noodles, roasted broccoli, or a simple salad.