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
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
- 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
- ¼ cup (1⁄8 oz.) 60 ml (4 g) fresh parsley, chopped
- 2 tbsp 2 tbsp butter
- 2 tbsp 2 tbsp olive oil
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 lb (2 cups) 450 g (450 ml) crushed tomatoes
- 1 tbsp 1 tbsp dried oregano
- salt and ground black pepper
- ½ lb 220 g mozzarella, mini cheese balls
Serving
- 3 oz. (2¾ cups) 85 g (650 ml) baby spinach
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Making low carb simple
Instructions
- Preheat the oven to 430°F (225°C).
- 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.
- 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.
- 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.
- Fry the garlic in the same pan and add the crushed tomatoes. Sprinkle with oregano, salt and pepper. Let simmer for 5-10 minutes.
- 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.
- Serve with baby spinach.
Tip
Make sure you allow the excess egg mixture to run off each chicken fillet for 5 seconds, before coating it in the parmesan cheese. This will ensure there is adequate egg mixture for all the chicken fillets and will result in less sticking to the pan when frying.
Meals
Breakfasts
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Snacks
Dairy free
Vegetarian
Bread
Only keto
Thanks so much for your feedback. We’ve listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you’ll notice the difference — and love it as much as we do.
Happy cooking!
Many thanks! The recipe team
P.S. To keep the comments section up-to-date, we’ve gone ahead and removed any comments regarding the now-resolved issues. Thanks!
Your cast iron skillet should work well. You may use your preferred mozzarella.
p.s. zucchini noodles that are salted to pull out the moisture, rinsed, dried well and sautéed would be delicious to serve as a base on the plate with the chicken and sauce placed on top. Could even sauté some shallots with the zucchini.
I am so glad that both you and your husband enjoyed this one enough to serve to company! Thank you for sharing your preparation steps!
I made 2 portions and it says 40 grams of parmesan - i ended up adding more because i used like 3/4 of the parm mix on the first chicken portion. Well... more parmesan never hurt anything 😉
Also I doubled the amount of the passata di pomodoro and instead of 1 garlic clove I added 4, because we like garlic a lot in this household.
Both me and my darling were satisfied with this recipe!
I am so glad you enjoyed it even with an extra kick :)
1 cup = 8 fluid ounces. In recipes, if a measurement isn't listed in fl oz, then it's ouces by weight on a scale rather than by volume in a measuring cup. Outside of the USA, most people use weight for solid ingredients like the parmesan cheese and basil in this recipe. We give measurements in volume and weight when possible.
That is a ringing endorsement indeed! Thank you for sharing.