You won’t even be able to tell the difference between regular chicken parmesan and this low carb chicken parmesan!
In place of traditional bread crumbs I am using a mixture of ground pork rinds, parmesan cheese, and some seasonings.
And for the marinara sauce I am using the Rao’s brand, or you could use another low carb marinara sauce.
How to make low carb chicken parmesan
First grind up some pork rinds, I used a food processor.
You’ll need a little over a cup of the ground pork rinds in a bowl.
Then add 1/4 cup of parmesan cheese, Italian seasoning, kosher salt, pepper, and some garlic powder.
Next combine some mayonnaise and Dijon mustard in a bowl.
You could also use a cracked egg instead of the Mayo and Dijon mustard mixture if you prefer.
Set a skillet over medium heat and add enough olive oil to coat the bottom well.
You’ll need two to four thin cut chicken breasts depending on size, these were fairly large so I only used two.
Once the oil is nice and hot, pat the chicken breasts dry, coat each chicken breast with the mayo Dijon mustard mixture, and then coat well with the pork rinds.
Then into the hot skillet for three to four minutes per side.
As you can see the pork rinds create a crunchy and golden brown crust on the chicken.
Once the chicken is cooked, place a thick slice of fresh mozzarella cheese over each piece.
Then into the oven set to broil for a minute or two until the cheese melts.
Serve low carb chicken parmesan with the low carb marinara sauce over top along with some basil!
You’ll want to enjoy this right away so the sauce and cheese do not take away from the crispiness of the chicken.
Since the chicken was so thin we were able to cut this easily with a fork it was so tender and moist.
Even though this is low carb/keto friendly, my whole family enjoyed this meal and had no clue of the substitutions that I made!
If you like low carb chicken parmesan you might also like…
Low Carb Chicken Parmesan
Low Carb Chicken Parmesan is a recipe that has a few secret tricks to making crispy, delicious chicken parmesan keto friendly!
- 2 to 4 thin cut chicken breasts (depending on size, I had two large thin cut chicken breasts)
- 1 1/4 cups ground pork rinds (I pulsed mine in a food processor)
- 1/4 cup parmesan cheese
- 1 tablespoon Italian seasoning
- kosher salt, pepper, garlic powder
- 1/2 cup mayo
- 1 tablespoon Dijon mustard
- 3 to 4 tablespoons olive oil (enough to coat the bottom of the skillet well)
- 2 to 4 thick slices fresh mozzarella cheese
- 1 jar Rao's marinara sauce (or another brand of low carb marinara sauce) warmed
- fresh or dried basil leaves
Pat the chicken breasts dry with a paper towel.
Put the ground pork grinds, parmesan cheese, Italian seasoning, kosher salt, pepper, and garlic powder into a bowl and mix until combined.
Mix together the mayonnaise and Dijon mustard in a separate bowl.
Note: You can also use a beaten egg in a bowl in place of the mayo and mustard.
Set a skillet over medium heat and add the olive oil. Once hot dredge each chicken breast in the mayonnaise Dijon mustard mixture (or egg if using) and then coat well with the ground pork rind mixture and gently place in the oil.
Fry the chicken 3 to 4 minutes per side.
When the chicken is cooked, place on a baking sheet. Put a slice of the fresh mozzarella over top and put in the oven set to broil for one to two minutes or until the cheese is melted.
Spoon some of the warm marinara sauce over top and garnish with the basil.