Experience the Italian-American classic you love, reimagined for your low-carb lifestyle! This Crispy Low-Carb Chicken Parmesan features perfectly pounded chicken cutlets coated in an ultra-crispy pork rind and Parmesan crust, pan-fried to golden perfection. Smothered in tangy low-sugar marinara and blanketed with melted fresh mozzarella, it’s a decadent, restaurant-worthy dish that’s surprisingly easy to make at home and completely keto-friendly.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4 servings
Serving Size: 1 prepared chicken cutlet
Ingredients:
- 2 large Boneless, Skinless Chicken Breasts (approx. 1.5 lbs / 680g total), butterflied into 4 cutlets
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 2 large Eggs
- 1 cup (approx. 60g) Finely Crushed Plain Pork Rinds (ensure 0g carbs)
- 3/4 cup (approx. 75g) Freshly Grated Parmesan Cheese, divided
- 1 – 2 teaspoons Italian Seasoning
- 1/4 cup (60ml) Olive Oil or Avocado Oil (for frying, more if needed)
- 1 tablespoon Minced Garlic (approx. 3 cloves)
- Approx. 2 cups Low-Sugar Marinara Sauce (Use store-bought with ≤ 5g net carbs per 1/2 cup, like Rao’s, OR see Quick Low-Carb Marinara sub-recipe below)
- 8 ounces (226g) Fresh Mozzarella Cheese, sliced
- 2 tablespoons Fresh Basil Leaves, thinly sliced (for garnish)
Instructions:
- Preheat & Prepare Chicken: Preheat oven to 400°F (200°C). Place chicken cutlets between sheets of plastic wrap or parchment paper and pound to an even 1/4 to 1/2 inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
- Set Up Breading Station: Whisk eggs thoroughly in a shallow dish. In a separate shallow dish, combine the crushed pork rinds, 1/2 cup of the grated Parmesan, and the Italian seasoning. Stir to mix evenly.
- Sauté Garlic: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add minced garlic and cook for 1-2 minutes until fragrant – watch carefully to prevent burning.
- Bread the Chicken: Dip each seasoned chicken cutlet first into the whisked egg, allowing excess to drip off. Then, press firmly into the pork rind-Parmesan mixture, coating both sides completely.
- Pan-Fry Chicken: Carefully place the breaded cutlets into the hot skillet (ensure not to overcrowd; cook in two batches if necessary, adding more oil for the second batch if needed). Fry for 3-4 minutes per side until deep golden brown, crispy, and almost cooked through. Remove chicken to a plate. Turn off heat.
- Assemble in Skillet: Pour about 1 cup of the low-sugar marinara sauce into the bottom of the hot skillet, stirring gently to incorporate the garlic and any browned bits.
- Layer & Top: Arrange the fried chicken cutlets back in the skillet over the sauce. Top each cutlet with a spoonful of additional marinara, followed by slices of fresh mozzarella, the remaining 1/4 cup grated Parmesan, and the sliced fresh basil.
- Bake: Transfer the skillet to the preheated oven. Bake for 10-12 minutes, until the cheese is fully melted, bubbly, and starting to turn golden brown.
- Rest & Serve: Let the Chicken Parmesan rest in the skillet for a few minutes before serving hot.
Serving Suggestions (Low-Carb):
- Serve alongside zucchini noodles (“zoodles”), spaghetti squash, or hearts of palm pasta.
- Pair with a fresh green salad with a simple vinaigrette.
- Accompany with roasted asparagus, steamed green beans, or cauliflower rice.
Optional Sub-Recipe: Quick Low-Carb Marinara Sauce
(Use if a suitable low-sugar commercial sauce is unavailable)
Yields: Approx. 3 cups
Prep Time: 2 mins
Cook Time: 10-15 mins
Ingredients:
1 tbsp Olive Oil
1-2 cloves Garlic, minced
1 (28 oz / 794g) can Crushed Tomatoes (check label for no added sugar)
1 tsp Dried Oregano
1 tsp Dried Basil
Salt and Pepper to taste
Optional: Pinch of erythritol or stevia to balance acidity
Instructions:
- Heat oil in a saucepan over medium heat. Add garlic; sauté 1 min.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper.
- Simmer gently, covered loosely, for 10-15 minutes. Add sweetener if desired. Use as needed.
Estimated Nutrition Information:
Per Serving (1 cutlet with toppings, recipe makes 4)
- Calories: 809 kcal
- Total Fat: 51.5g
- Saturated Fat: 21g
- Total Carbohydrates: 8.8g
- Dietary Fiber: 1.1g
- Sugars: ~4g (naturally occurring)
- Net Carbohydrates: 7.7g
- Protein: 75.9g
- Sodium: 2142mg (Note: Sodium is high. To reduce, use low-sodium pork rinds if available, be mindful of salt added, and compare sauce brands.)
Disclaimer: Nutrition information is calculated using standard databases (USDA, manufacturer data for pork rinds, estimates for low-carb sauces) and is provided as an estimate only. Actual values may vary based on specific brands used, precise measurements, oil absorption during frying, and ingredient variations.
