Low Carb Chicken Parmigiana
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
- ¼ cup parmesan cheese see notes for dairy-free and AIP
- 2 tsp garlic powder
- 2 tsp dried parsley
- ¼ 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
- ⅓ 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.
Nutrition
Serving: 1serving | Calories: 832kcal | Carbohydrates: 5g | Protein: 118g | Fat: 34.8g | Fiber: 1.6g