Low Carb Chicken Parmesan (Keto, Paleo, AIP Option)
This low-carb chicken parmesan is made with pork panko for the perfect grain-free breading! It’s paleo, keto, and easy to make AIP.
What is Chicken Parmesan?
Chicken parmigiana was a huge favorite in my Italian-American family growing up. It’s made with chicken cutlets coated in a breading with parmesan cheese, fried, and then topped off with marinara and mozzarella. It’s nothing short of comfort food. However, it’s not necessarily the healthiest dish and it’s definitely not allergen friendly.
This version seriously levels up the classic! It’s made with pork panko rather than breadcrumbs which helps to make it low carb, keto, paleo and it can also be made AIP.
The Ingredients for the Low Carb Chicken Parmigiana
- Chicken Cutlets: You can buy these sliced at the butcher counter or simply butterfly 2 chicken breasts at home.
- Pork Panko: This is the secret ingredient! The brand sent me some in the mail to try, and I love it so much! It’s the perfect grain-free alternative to breadcrumbs.
- Parmesan & Mozzarella: Or you can use dairy-free alternatives listed in the recipe!
- Marinara Sauce & Basil
How to make Low Carb Chicken Parmesan
- Prep Coating: prep the coating in a bowl next to a bowl with the whisked egg.
- Coat the Chicken: Dip each chicken cutlet into the egg, coating on both sides. Then, dip the chicken into the panko coating and fully dredge. Transfer the chicken to the casserole dish and repeat with all of the chicken.
- Bake: Drizzle the avocado oil over the chicken and transfer to the preheated oven. Bake for 20 minutes.
- Top with Cheese: Remove from the oven and top each chicken cutlet with a couple of spoonfuls of marinara sauce, and then mozzarella cheese. Continue baking in the oven for another 5 minutes or until the cheese is melted.
- Finish and Serve: serve the chicken over a pasta of your choice, or with a side of vegetables.
Can you make this recipe in the air fryer?
Though I haven’t tried myself, you should be able to! I would simply cook it as you would any other breaded chicken in the air fryer.
Can you make this recipe ahead of time?
Of course! Chicken parmesan is always better the next day 😉 Reheat the recipe for a few minutes in the oven and you’re good to go.
How do you make this recipe without any dairy?
- Use this dairy-free mozzarella
- Use nutritional yeast instead of parmesan cheese
What do you serve this with?
- A side of gluten-free or grain-free pasta
- Zucchini noodles or spaghetti squash
- Roasted vegetables or a side salad
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Low Carb Chicken Parmigiana
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This low-carb chicken parmigiana is made with pork panko for the perfect grain-free breading! It’s paleo, keto, and easy to make AIP.
Ingredients
- 1 cup pork panko
- 1/4 cup parmesan cheese (see notes for dairy-free and AIP)
- 2 tsp garlic powder
- 2 tsp dried parsley
- 1/4 tsp black pepper (omit for AIP)
- 4 chicken cutlets
- 1 egg, whisked (sub 1 cup full-fat coconut milk for AIP)
- 2 tbsp avocado oil
- 1/3 cup marinara sauce (sub nomato sauce for AIP)
- 4 slices mozzarella cheese (sub this for dairy-free/AIP)
- Fresh sliced basil to serve
Instructions
- Preheat the oven to 350 F and line a casserole dish with parchment paper.
- Prep the coating by combining the panko, parmesan, garlic powder, dried parsley and pepper in a bowl. Set the coating bowl next to a bowl with the whisked egg.
- Dip each chicken cutlet into the egg, coating on both sides. Then, dip the chicken into the panko coating and fully dredge. Transfer the chicken to the casserole dish and repeat with all of the chicken.
- Drizzle the avocado oil over the chicken and transfer to the preheated oven. Bake for 20 minutes.
- Remove from the oven and top each chicken cutlet with a couple of spoonfuls of marinara sauce, and then mozzarella cheese. Continue baking in the oven for another 5 minutes or until the cheese is melted. The internal temperature of the chicken should be 165F.
- Serve the chicken topped with basil and over a pasta of your choice, or with a side of vegetables.
Notes
- To make the recipe dairy-free, sub 2 tbsp pork panko and 2 tbsp nutritional yeast.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dishes
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 832
- Fat: 34.8g
- Carbohydrates: 5g
- Fiber: 1.6g
- Protein: 118g
Keywords: chicken parmesan, chicken parmigiana
AIP
Low Carb
Paleo
Whole30
will be making this soon with few subs i never had chicken parmesan before as am a vegan will dm you if i make this and let you know how it goes Thanks Ramya
That looks very good! I love anything with your nomato sauce. My daughter prefers it to regular tomato sauce. She doesn’t have any health issues and can eat whatever, so it feels good to know she will happily choose my homemade nomato sauce over others. Thank you!
The pork panko looks like it’s been ground very finely. I have made it by crushing pork rinds myself, but I don’t think I’ve ever gotten it that fine. What else would you use it for?
Hi Josianne! I see your question was over a year ago and perhaps you have found other recipes that use the ground pork rinds. Here is one that my family really likes: Wholesome Yum Air Fryer Keto Low Carb Fried Chicken. We do not have an air fryer but she gives oven baked as an option as well. I put my rinds in my food processor and they get very finely ground that way! Julie
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