Keto Chicken Parmesan

Ingredients

• 4 (6- to 8-oz.) boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 c. (96 g.) almond flour
• 3 large eggs
• 6 oz. Parmesan, finely grated (about 3 c.), plus more for serving
• 2 tsp. dried oregano
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1/3 c. (or more) vegetable oil
• 3/4 c. low-carb sugar-free tomato sauce
• 1 1/2 c. shredded mozzarella
• Fresh basil leaves, for topping

Method

1. Preheat oven to 400°F with a rack in the center.
2. Slice each chicken breast horizontally into two thin cutlets, then season both sides with salt and pepper.
3. Set up three shallow bowls: one with almond flour, one with beaten eggs, and one with a mix of Parmesan, oregano, garlic powder, onion powder, salt, and pepper.
4. Coat each chicken cutlet in flour, then egg, then the Parmesan mixture, pressing to adhere.
5. Heat the oil in a large nonstick skillet over medium heat. Cook the chicken in batches, flipping once, until golden and cooked through, about 2-3 minutes per side, adding more oil as needed.
6. Layer half the cooked cutlets in a 13x9-inch baking dish, top with half the tomato sauce, then add the remaining cutlets and sauce, finishing with mozzarella on top.
7. Bake until the cheese melts, about 10-12 minutes.
8. Optionally broil for about 3 minutes, watching closely, until the cheese browns in spots.
9. Garnish with fresh basil and extra Parmesan before serving.