Shared by DeniseM
I made this keto version of Chicken Parmesan, which was so good and healthy. Here's how I adapted the recipe.
Pound out several chicken breasts so they are uniform in thickness.
Then sprinkle both sides with seasoning salt.
Make an egg wash out of six thoroughly beaten eggs.
For the breading mixture, add a whole pork panko jar and add some Parmesan cheese, Italian seasoning, garlic powder, and seasoning salt.
Dip the chicken breasts in the egg, then in the breading mixture, and then into a hot skillet with oil of choice.
Cook until lightly brown and almost done.
Transfer to a baking pan. Add low-carb marinara to the chicken breasts and then sprinkle with mozzarella cheese and parsley. Bake until the cheese melts.
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