Oven Baked Chicken Parmesan
Oven baked chicken Parmesan is ready in no time, with a crispy keto coating and plenty of cheese.
Servings: 4 servings
Ingredients
- 4 chicken cutlets
- 1 egg
- ½ cup Parmesan cheese divided
- 2 slices keto bread* or low carb bread
- 1 teaspoon Italian seasoning
- 1 ⅓ cup low carb pasta sauce more for serving
- 1 cup mozzarella cheese
- fresh parsley or basil for garnish optional
Instructions
- Preheat the oven to 400°F.
- 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 cutlets 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 cutlet 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 to brown the cheese, if desired.
Notes
- Note: Chicken cutlets are thin and cook quickly, so watch them closely 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 or keto bread gives the best results, but if unavailable, use crushed pork rinds instead. Or replace with ¼ cup almond flour.
Nutrition
Calories: 396kcal | Carbohydrates: 9g | Protein: 52g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 1053mg | Potassium: 928mg | Fiber: 3g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 8mg | Calcium: 324mg | Iron: 2mg