Low-Carb Parmesan Chicken
Use tender chicken cutlets coated in a combination of homemade Keto breadcrumbs and Carbquik to create a crispy, flavorful crust. The chicken is then topped with sugar-free spaghetti sauce and plenty of melted mozzarella cheese. The result is a deliciously satisfying meal that's every bit as comforting as the restaurant version.
Equipment
- 1 Small bowl
- 1 whisk
- 1 measuring cup
- Measuring spoons
- 1 large pot
- 1 colander
- 3 pie plates or shallow dishes
- 1 baking sheet
- 1 large skillet
- 1 casserole dish
- Paper towels
Ingredients
- 2 eggs beaten
- 1 Tbsp. water
- 1 cup Carbquik
- 1 tsp. salt
- 1/2 tsp. pepper
- 1-1/2 tsp. season salt
- 1-1/4 cups breadcrumbs
- 1/2 cup Parmesan
- Fresh basil chopped
- 4-6 chicken breasts cutlets
- Butter and extra virgin olive oil
- 1 cup sugar-free marinara or spaghetti sauce
- 1-1/2 cups mozzarella shredded
- 1 pkg. low-carb pasta cooked according to package directions
Instructions
- In a shallow plate or pie plate, add the eggs and water.
- In another plate, add the Carbquik, salt, pepper and season salt.
- In a third plate, add the breadcrumbs.
- Lightly dust the chicken with the Carbquik mixture.
- Then, coat with the egg.
- Lastly, cover the chicken with breadcrumbs.
- Place the chicken on a baking sheet.
- Repeat with the remaining chicken.
- Heat the butter and oil in a large skillet.
- Fry the chicken breasts on each side for 2 - 3 minutes until the chicken is cooked through.
- Drain on paper towels.
- Transfer the chicken to a baking dish.
- Spoon the marinara sauce over the top and sprinkle with cheese.
- Bake in a 350-degree oven until the cheese is melted, about 10 minutes.
- Serve with low-carb spaghetti or fettuccine mixed with some of the marinara sauce. Alternatively, you could use an Alfredo sauce that complements the chicken equally well.