Low Carb Chicken Parmesan

Prep Time 15 minutes Cook Time 30 minutes Serves 4



  1. Pat chicken dry and season generously with salt and pepper.
  2. In a bowl whisk together the egg and water.
  3. In a shallow bowl or plate, whisk together almond flour and seasoning.
  4. Dredge chicken in egg mixture, then into breading mixture.
  5. Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains.
    Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
  6. Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

Recipe Notes

Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

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