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
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Pat the chicken breasts dry with a paper towel.
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Put the ground pork grinds, parmesan cheese, Italian seasoning, kosher salt, pepper, and garlic powder into a bowl and mix until combined.
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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.
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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.
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Fry the chicken 3 to 4 minutes per side.
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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.
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Spoon some of the warm marinara sauce over top and garnish with the basil.