Low-carb chicken parmesan

Low-carb chicken parmesan

Ready for a tasty Italian-American dish? Chicken parmesan is a classic, so moist and so full of gusto. We skipped the breading without sacrificing the exciting flavors.

Low-carb chicken parmesan

Ready for a tasty Italian-American dish? Chicken parmesan is a classic, so moist and so full of gusto. We skipped the breading without sacrificing the exciting flavors.
USMetric
4 servingservings

Ingredients

Chicken parmesan
  • 1½ lbs 650 g chicken breastchicken breasts
  • 2 2 eggeggs
  • 2 tbsp 2 tbsp Italian seasoning
  • 1 pinch 1 pinch cayenne pepper
  • ½ tsp ½ tsp salt
  • 4 oz. 110 g parmesan cheese, shredded
  • ¼ cup 60 ml fresh parsley, chopped
  • 2 tbsp 2 tbsp butter
  • 2 tbsp 2 tbsp olive oil
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 lb 450 g crushed tomatoes
  • 1 tbsp 1 tbsp dried oregano
  • salt and ground black pepper
  • ½ lb 225 g mozzarella, mini cheese balls
Serving
  • 3 oz. 75 g baby spinach

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 430°F (225°C).
  2. Put the chicken breast fillets on a cutting board covered with aluminium foil or parchment paper. Slice the fillets lengthwise in two thinner pieces. Cover with foil or parchment paper and pound with a meat mallet to make them even thinner. Salt and pepper.
  3. In a deep bowl or plate, whisk together eggs, Italian seasoning, cayenne pepper and salt. In another deep bowl, combine parmesan cheese and parsley. Dip the chicken in the parmesan, then the egg mixture, then the parmesan again.
  4. Heat the oil and butter in a frying pan and fry until the fillets get a nice color, approximately 2 minutes on each side. Set aside.
  5. Fry the garlic in the same pan and add the crushed tomatoes. Sprinkle with oregano, salt and pepper. Let simmer for 5-10 minutes.
  6. Pour the sauce into a baking dish. Add the chicken on top and top with small pieces of fresh mozzarella. Bake for 10-15 minutes in the oven or until the cheese has melted completely.
  7. Serve with baby spinach.

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15 comments

  1. MrsG
    Just what I'm looking for to cook tonight - thanks
  2. trev
    was this nice??
  3. Justin
    Made this tonight...the flavour was unreal!!!
  4. Raven
    This was actually really good. I may have used too much egg in the first few pieces of chicken, so I had to add another before the end. I was slightly worried about how eggy they looked, but it turned out really good.
  5. Georgina
    What did I do wrong? All my cheese came off the chicken and stuck to the pan
  6. Tracy D.
    This was terrible. Not a single bit of the breading stayed on the chicken.
  7. Heather
    Made this tonight and the family loved it! Made some with bread crumbs for the kids. After the parmesan, egg, parmesan I dipped them in bread crumbs and the flavor was awesome. Used mozzarella pearls so I put 4 on each piece and it was perfect. Will DEFINITELY be making it again :)
  8. Lynn
    This is a very good recipe! The only thing I did differently was add Zeroodles Fettuccine (0 carb noodles) to the dish and bake in oven. This is definitely a keeper!
  9. Douglas
    All the batter stayed in the pan and none of it stuck to the chicken on mine either how come no response from the diet doctor
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    All the batter stayed in the pan and none of it stuck to the chicken on mine either how come no response from the diet doctor

    I'm sorry that happened! It can be tough to troubleshoot what happened in other kitchens. With the sauce layer under the chicken, the coating should not stick to the pan.

    Reply: #13
  11. Julie B
    This was fantastic! I dipped in the egg then the cheese. Then after browning, I put the chicken in the baking dish and put the tomato on top. So tender and delicious.
  12. elizabeth lardy
    I should have read the comments before trying... I too ran out of egg, and all my "breading " stuck to the frying pan (a very hugh quality pan might I add). A total mess. Managed to scrape some of the breading off and onto the chicken, but this is NOT something I'll ever make again...
  13. Douglas
    The coating stuck to the pan during the frying process not during the baking.
  14. Kirsty
    If people are finding that the coating sticks to the pan you have two options; either invest in a (probably expensive) high quality non-stick pan, or get some really good non-stick paper like the one Baco make that is textured, and put that in the pan first.
  15. Rando
    Great recipe! Have made many times and it is always delicious. I use an extra egg in the breading process. I also just use shredded mozzarella evenly distributed over everything, and broil on high for 2 minutes after it's done cooking for crispy cheese. If you're breading isnt sticking you might need more egg.

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