Low Carb Chicken Parmesan
There is nothing better than an amazing, hand-breaded chicken parmesan. The crispy outside, the Italian seasoning of the breadcrumbs, the juicy, tender chicken inside, and of course, the melty, bubbly, perfectly browned mozzarella, parmesan, and marinara on top. This low-carb version delivers all that you love about chicken parm and more! In this recipe, we use crushed pork rinds to create that “breaded” crunchy outside and there is no loss of flavor here! I made this for my girlfriends at a women’s retreat and they all proclaimed it not only to be a delicious, restaurant-quality meal, but they could not tell that the chicken was not really breaded. The crushed pork rinds creates the best substitute for this dish.
INGREDIENTS
Hello, World!
Chicken breasts (depending on what your family size is, is how many you make)
2 cups of crushed Pork rinds (We love the Epic brand pink himalayan sea salt pork rinds)
2 TBS Italian seasoning
2 TBS Garlic Powder
4-6 eggs depending on how many chicken breasts you are cooking
2 cups of sugar-free marinara (Our favorite brand is Raos)
1/2 cup of grated parmesan
We added extra slices of mozzarella to bake on top as well as the parmesan cheese
Depending on how many chicken breasts you are cooking, you will need about a half a bottle of avocado oil to pan sear the chicken in
A skillet and a deep baking pan
INSTRUCTIONS
Crush the pork rinds in a large zip lock bag. The best method is to use a rubber mallet, but anything will do to crush down the pork rinds into a pretty fine dust/crumbs in the bag. Dump the completed pork rind “breading” into a shallow pan ready to coat the chicken.
Dust the garlic powder and the Italian seasoning onto the bread crumbs.
Crack the 4-6 eggs and beat. Pour the eggs into a shallow container so that the chicken can be egg coated in the egg batter.
Pour a layer of avocado oil into a skillet and place the skillet on medium/high heat. The avocado oil should sizzle when flicking droplets of water into it. You want to be able to pan-sear the chicken until the breading is golden brown on both sides, but not a dark brown.
Clean and trim the chicken breasts as needed.
Dip a chicken breast into the egg batter and get a thick coat on both sides.
Place the freshly egg battered chicken breast onto the breadcrumbs. Gently press the chicken breast to press the crumbs into the chicken to stick. Flip it over and repeat on the other side. Make sure all areas on the chicken are covered in a layer of breadcrumbs.
Place the chicken breast on the already hot skillet with the avocado oil. Pan sear both sides until golden brown.
Place the pan-seared chicken breast into a deep baking pan. (As shown in the picture above)
Preheat the oven to 350 degrees F
You will need to pour the used avocado oil out and heat new oil every 2 chicken breasts to avoid scalding the oil.
Proceed to pan sear each chicken breast until a golden brown and place them in the baking pan (as shown in the picture above).
When all of the chicken is completed, place a dollop of marinara on top of each chicken breast, then the mozzarella cheese, and sprinkle your grated parmesan cheese on top. You can pour some of the extra marinara on the sides of the pan and add extra cheese as you desire.
Bake for 15-20 minutes at 350 degrees to cook the chicken all the way through.
Enjoy!
