Low Carb / Keto Chicken Parmesan.
9 total 7 net Carbs per serving.
This low carb classic radically reduces the net carbs of traditional chicken Parmesan from around 79 net carbs and 1060 calories to 7 net carbs and 786 calories , While still in a portion that is very satisfying . The key is to find a no sugar added tomato sauce with 6 or less carbs per ½ cup and then only use ¼ cup per serving instead of drowning the dish in tomato sauce , use it as a nice garnish and accentuate the flavor of the chicken and cheese . To that end I substituted a five cheese blend for the traditional mozzarella , but hey use the cheese you like best . Pictured here with sautéed Rapini prepared in the traditional manner, a very nice dish indeed . ( note carb count does not include side dish )
Two large boneless skinless chicken breast .
1- Cup grated parmesan cheese. This can be the cheap stuff in a can
3- Tablespoons minced fresh parsley or 2 tablespoons dry.
¼ – Cup of coconut flour.
Italian herbs .
1- Cup +/ – shredded Italian cheese blend.
¼ – Teaspoon cayenne pepper.
2 – Teaspoons baking powder .
1- Clove of garlic. Paper on
1- Cup no sugar added tomato or marinara sauce.
Olive oil as needed.
Salt and pepper.
Fresh basil leaves for garnish.
Parmigiano reggiano cheese for garnish .
Flake sea salt and fresh cracked pepper to garnish.
Cling wrap baking sheet preferably with a wire mesh cooking rack and cooking spray.
Pre Heat oven to 500 degrees .
With a sharp knife , carefully slice the chicken breast into scallops by placing the breast firmly on the board and with on hand on top bisecting to make two equal halves .
Place a sheet of cling wrap on a cutting board and spray with cooking oil lightly .
Place a scallop on top of sprayed cling wrap and then spray the chicken.
Cover with another sheet of clink wrap and using a meat mallet or rolling pin pound chicken to a universal thickness of ¼ inch or less. Set aside.
In a flat baking pan or large dinner plate combine parsley with grated parmesan cheese and spread out evenly .
Salt , pepper and sprinkle with Italian herbs both sides of chicken scallops , pressing the seasoning in with your hands ,
Then using a wire mesh or your hands lightly dust the scallops with coconut flour , pressing into the flesh then shaking off excess . Set aside.
Meanwhile dredge a scallop or two ( how ever many the pan will hold at one time ) in the egg wash thoroughly coating with the egg wash then into the parmesan cheese and parsley mix also coating both sides , pressing in and shaking off excess.
Once oil is hot , shimmering and lightly smoking . Carefully add in the chicken scallops to the pans capacity without overcrowding ( usually only one or two ) .
Reduce heat to medium and fry each side about 2 minutes or till brown and a nice crust forms. .
Once done remove each scallop to baking sheet .
Using a tablespoon thinly spread a layer of tomato sauce down the center of each scallop leaving sides uncovered.
Then put a generous portion of the cheese blend right over sauced area .
Place into oven to melt and lightly brown cheese . About five minutes .
Meanwhile heat remaining tomato sauce to steaming hot either on stove top or in microwave . Adding sauce if necessary.
Once finished oven remove to a serving plate . Top each one with hot tomato sauce right over melted cheese . should use 4 tablespoons of sauce per serving total .
Quickly chop or tear basil leaves and garnish each scallop with .
Grate some parmigiano reggiano over all as a garnish
Finish each with a little fresh cracked pepper and a pinch of flake sea salt.
Original recipe and picture credit: https://www.cheftylermacon.com/post/low-carb—keto-chicken-parmesan-9-total-7-net-carbs-per-serving