Incredible Low Carb Chicken Parmesan

We made one of the best meals yesterday. It was a Low Carb Chicken Parmesan. We used crushed pork rinds and gluten free flour for the breading. And the chicken turned out so moist. Using the pork rinds and gluten free flour for the coating, makes this a delicious and healthy recipe that is Keto friendly. 

What is Chicken Parmesan?

Chicken parmesan is a dish that consists of breaded chicken breast covered in marinara sauce and mozzarella, parmesan, or provolone cheese.

The dish, also known as “chicken parm”, originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s.

It’s on the menu at every “red sauce” restaurant the nation over and for some, is their debut into Italian food. It has found its way tucked into a hero or plated with a side of spaghetti. 

It’s been beaten with a mallet, covered with breadcrumbs, canvassed in sauce, and finished off with mozzarella cheese in home kitchens and gourmet restaurants longer than any of us recall.

Why do they call it chicken parmesan?

Parmesan cheese is the name of an Italian extra-hard cheese made of cow’s milk. The original Parmesan cheese is more precisely called Parmigiano-Reggiano. It is produced only in Italy, in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly)and Bologna (partly).

The prototypical chicken parmigiana was actually made with breaded, fried slices of eggplant in place of chicken for a dish called melanzane alla Parmigiana.

While the exact justification for attaching “parmigiana” to the meal’s readiness may be hard to make certain, one thing we are sure of is when and how chicken replaced eggplant as the focal point in the dish.

When Italians showed up in America quite a while ago, they found out that proteins such as chicken were now affordable and accessible in the markets. These newly minted Italian-American home cooks not only came up with new dishes with the readily available ingredients, but they also changed existing dishes by adding in the new proteins. That is how eggplant was replaced with chicken, giving us Chicken Parmesan.

Final Thoughts

That is a short history of this fantastic dish. And hopefully you will enjoy it as much as my family does. And with that, here is the recipe.

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Ingredients

• 2 lbs Chicken Breast
• Sea salt
• ¼  c Whey protein powder (½ c Gluten free flour) (divided)
• 2 large eggs
• 3 oz Pork rinds (crushed)
• ¼ c Grated parmesan cheese
• 2 tsp Italian seasoning
• ¼ c Avocado oil (or light olive oil)
• ¾ c Marinara sauce
• ¾ c Mozzarella cheese (shredded)

Directions

1. Brine chicken in a large bowl with warm water and 1-2 tbsp of sea salt. Set aside and let brine for 25 minutes to an hour.
2. Preheat the oven to 450°.
3. In 2 bowls;
   • Bowl 1: Eggs, beaten
   • Bow 2: Crushed pork rinds, grated Parmesan cheese, Italian seasoning, Whey protein powder. Mix the ingredients together.
4. When the chicken is finished brining, pat dry, and with a flat meat mallet, pound the chicken breasts to about ½ inch thick.
5. Dip each chicken breast in the egg, then roll them in the breading mixture.
6. Heat oil in a skillet, when oil is hot add the chicken breasts and cook for approximately 2 minutes on each side or until the breading is browned.
7. Place chicken in a casserole dish, top each piece with Marinara sauce, then top with Mozzarella cheese. 
8. Cook for approximately 10 minutes or until chicken reaches an internal temperature of 165° F.
9. Serve with soup or salad.

Low Carb Chicken Parmesan Recipe

0 from 0 votes

Recipe by Don Carroll Course: Recipe, DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

797

kcal

Brine

1

hour 

Total time

1

hour 

45

minutes

A delicious Low Carb Chicken Parmesan recipe. Simple to make, but so tasty.

Ingredients

• 2 lbs Chicken Breast

• Sea salt

• 1/4 c Whey protein powder (or ½ c Gluten free flour) (divided)

• 2 Large eggs

• 3 oz Pork rinds (crushed)

• 1/4 c Grated parmesan cheese

• 2 tsp Italian seasoning

• 1/4 c Avocado oil (or light olive oil)

• 3/4 c Marinara sauce

• 3/4 c Mozzarella cheese (shredded)

Directions

• Brine chicken in a large bowl with warm water and 1-2 tbsp of sea salt. Set aside and let brine for 25 minutes to an hour.
• Preheat the oven to 450° F.
• Beat egg in a medium bowl.
• In second medium bowl, mix crushed pork rinds, grated Parmesan cheese, Italian seasoning, Whey protein powder.
• When the chicken is finished brining, pat dry, and with a flat meat mallet, pound the chicken breasts to about ½ inch thick.
• Dip each chicken breast in the egg, then roll them in the breading mixture.
• Heat oil in a skillet, when oil is hot add the chicken breasts and cook for approximately 2 minutes on each side or until the breading is browned.

  • 

• Place chicken in a casserole dish, top each piece with Marinara sauce, then top with Mozzarella cheese.

  • 

• Cook for approximately 10 minutes or until chicken reaches an internal temperature of 165° F.

  • 

• Serve with soup or salad.

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