This low carb chicken parmesan is ready in just 30 minutes! And with it's crispy exterior and tender and juicy meat, no one will suspect it's such a healthy entree!
Rip the bread and place it in a food processor or blender for a few seconds to make fresh bread crumbs.
Beat the egg in a small dish.
Pour breadcrumbs into a shallow dish and add ½ of the parmesan cheese, and Italian seasoning.
Season chicken breasts with salt & pepper, then dip into the egg mixture, followed by the breadcrumb mixture.
Place on a large greased baking sheet and spray with cooking spray. Bake for 10 minutes. Top each chicken breast with ⅓ cup pasta sauce, ¼ mozzarella cheese and sprinkle with the remaining parmesan cheese.
Bake an additional 5-6 minutes or until the chicken reaches 165°F. Do not overcook.
Broil 1 minute if desired.
Notes
Note: Chicken cutlets are thin and cook quickly, so watch them close to check when they are done. A digital meat thermometer works best for this.
If using full chicken breasts, cut them in half horizontally to make thin cutlets.
Low carb bread gives the best results, but if none is unavailable, use crushed pork rinds in its place. Or replace with ¼ cup almond flour.