Last night’s cooking adventure was Low Carb Chicken Parmesan. For the breading, I mixed together the following ingredients:
1 cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs)
4 tsp of Italian seasoning
¼ cup of grated or shredded parmesan cheese
Note: This makes enough breading to COMPLETELY cover two chicken breasts with about ¼ of a cup left over.
This recipe also uses the following ingredients:
1 cup marinara sauce
2 boneless chicken breasts
1 cup mozzarella cheese
Preheat the oven to 350 F.
Heat 1 tbsp of oil in a skillet (oven proof if you have it) over medium to medium-high heat. Then mix together one egg and 1 tbsp of heavy cream to use as the dredge. Use a meat mallet to pound out the chicken breasts until they are 1/2 – 3/4″ thick. Pat the chicken dry and season (on both sides) with salt and pepper. Dip the chicken in the egg/cream mixture to coat each side and then place the chicken in the breading mixture and cover completely.
Picture of the chicken after using the meat mallet:
Place the coated chicken in the heated skillet and sear for 2-3 minutes on each side. Once browned on both sides place the chicken in an oven safe dish (sprayed with cooking spray) or put the skillet in the oven (if oven proof) and bake for 15-20 minutes or until the chicken reaches 180 F. Once the chicken is cooked through, spoon the marinara sauce over the chicken (a couple of spoonfulls per chicken breast) and sprinkle the cheese on top. Place the chicken back in the oven until the cheese has melted.
Picture of the seared Low Carb Chicken Parmesan:
Net Carb Count*:
Chicken: 5 net carbs (for two chicken breasts with sauce and cheese)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: This recipe is the best substitute for regular chicken parmesan! Turning pork rinds into breading is really easy and it is a good way to use up those pork rinds that are not as fresh as they were when you first opened the bag. Also, if you want to whip up a large batch, the breading mixture freezes very well. To pound out the chicken, place the chicken between two pieces of plastic wrap and pound the chicken with a meat mallet or a heavy bottomed pan. I also cut off the chicken tender part of the breast before pounding the chicken flat and breaded the tender as a separate piece. For baking, I don’t have an oven proof skillet so I use my Pampered Chef Deep Baker. The chicken comes out so juicy and the breading is so flavorful. I served mine with zucchini and used the leftover marinara as a sauce.This content will be shown after all post