Discover a delicious and healthy Keto Chicken Parmesan recipe that's easy to make and perfect for a low-carb dinner. Learn how to store and reheat this dish, along with other helpful tips and tricks for making the best Keto Chicken Parm.
Cook Time25 minutesmins
Total Time25 minutesmins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Diet: Gluten Free
Servings: 4servings
Calories: 470kcal
Author: Matt Dobson
Ingredients
4Chicken Thighsapproximately 1lb/450g
1largeEgg
1tablespoonHeavy Cream
1tablespoonWater
¾cupParmesan Cheesepowdered
¼cupUnflavored Protein Powder
2teaspoonsDried Oregano
1teaspoonGarlic Powder
½teaspoonWhite Pepperground
3tablespoonsLardTallow or Olive Oil can also be used
Use a meat mallet or tenderizer to pound the chicken thighs into an even thickness.
4 Chicken Thighs
In a bowl, add the egg, heavy cream, and water and whisk well.
1 large Egg, 1 tablespoon Heavy Cream, 1 tablespoon Water
In a second bowl, add the parmesan, protein power, oregano, garlic power, and white pepper. Mix well and transfer into a pan or plate with a flat base (for easier breading).
¾ cup Parmesan Cheese, ¼ cup Unflavored Protein Powder, 2 teaspoons Dried Oregano, 1 teaspoon Garlic Powder, ½ teaspoon White Pepper
Dip a chicken thigh into the egg mixture, allow any excess to drip off, then dip into the parmesan breading. Press the breading onto both sides, repeat with the other thigh fillets.
Place a non-stick frying pan over medium-high heat and add the lard.
3 tablespoons Lard
Fry the breaded chicken for 2-3 minutes on each side until golden brown, then place onto a baking tray lined with parchment paper.
Spoon about 2 tablespoons of marinara sauce onto each one and top with the mozzarella cheese.
½ cup Keto Marinara Sauce, 1 cup Mozzarella Cheese
Bake for 15-20 minutes, until the cheese is golden and the chicken is cooked through.
Serve hot with a side of Keto Garlic Green Beans, or Cauliflower Mash and enjoy!