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Low Carb Paleo Chicken Parmesan

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

5 from 3 reviews

Ingredients

Scale
  • 1 pound boneless skinless chicken breast (SVO is my trusted go-to brand)
  • 1 egg
  • 1 tablespoon water
  • For the Breading:
  • 1 cup almond flour
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic granules
  • 1 teaspoon fine sea salt
  • Optional: Sprinkle of red pepper flakes
  • Everything Else:
  • 1 cup marinara sauce of choice
  • 1 cup fresh mozzarella cheese
  • Fresh basil, for garnish

Instructions

  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.

Notes

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

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

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