Keto-Friendly Chicken Parmigiana

One of my son’s absolute favorite dishes is chicken parmigiana. The rest of my family loves it as well so I decided to make a keto-friendly version made with almond flour. It works very well and my family actually prefers it to the traditional method. This recipe also uses chicharrones or pork rinds to give it a nice crust. Most times chicken parm is served over pasta, so, to keep it keto friendly I used zucchini noodles and peppers. We actually would do this anyway since we like that better than noodles anyway, regardless of the carb load.

Ingredients:

• 2 chicken breasts cut into 2 thin pieces each (You can also pound these into paillards)
• 5-6 oz. bag plain chicharrones or pork rinds (I bet the red-hot ones would be good too)
• 8 oz. Parmigiana Reggiano or Real Parmesan but not the fake, sawdust stuff in the shaker
• 6 Eggs
• 1/4 Cup Heavy Cream
• 12 oz. Mozzarella
• 12 oz Tomato Paste
• 15 oz. Tomato Sauce
• 1/4 cup olive oil
• 2 tablespoon Italian Seasoning
• 1/2 TBSP Rosemary
• 2 Cloves Fresh Garlic (Mashed into a paste)
• 1/2 teaspoon Sea Salt
• Black Pepper (To taste)
• Red Pepper Flakes (To taste)
• Poultry Seasoning (To taste)
• 4-6 Zucchini (Depending on size)
• Chicken Broth or Chicken Bouillon
• 8-10 Sweet Peppers (Seeded and julienned)
• Approximately 2 TBSP Olive Oil

Chicken

Method:

• Combine tomato sauce, tomato paste, red pepper, garlic, rosemary and 1 TBSP of the Italian seasoning and simmer while frying the chicken
• Grate the block of parmigiana
• Grind the bag of chicharrones in a food processor
• Add cheese, chicharrones, and almond flour to the food processor and pulse to combine

• Mix eggs, 1 TBSP Italian seasoning, and heavy cream

• Dust the chicken breasts with poultry seasoning
• Dip the chicken in the egg mixture
• Place the breast into the coating one at a time
• Cover with the breading mixture and press it in. Merely dredging doesn’t really work that well
• Fry the chicken breasts one or two at a time to keep from crowding the pan and dropping the oil temperature (If you do, you will have greasy, soggy fillets)

• Fry them until they are browned well and crispy
• Remove to another skillet that has been lightly brushed with olive oil

• Put half of the mozzarella on the chicken breasts

• Cover with sauce
• Add any additional spices if desired

• Top with remaining mozzarella

• Bake in a 350-degree oven for 35-45 minutes or until the sauce is cooked through and the cheese begins to brown

 

Zucchini and Peppers

Method:

• Put the julienned peppers into a skillet with olive oil and red pepper flakes
• Cook until just beginning to get tender

• Bring a large Dutch oven to a boil with Chicken stock or water and bouillon
• Wash and the zucchini and cut off the ends
• Spiralize the zucchini

• Drop the zucchini into the boiling water and boil for 4-5 minutes
• Remove and drain well
• Toss the peppers and zucchini together and saute for 1-2 minutes

 

Putting it together:

• Place a bed of the zucchini and peppers on a plate
• Place a chicken breast and sauce on top and add more parmigiana and red pepper if desired
• Enjoy!

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This is the exact “Spiralizer” that I have used the last few times. I have a larger, nice one but this one is quick and works great!