Low Carb Chicken Parmesan with Almond Flour
A lighter take on classic chicken parmesan, using almond flour for a crust that stays crispy without the carbs. This dish pairs juicy chicken cutlets with marinara and melted cheese for a comforting weeknight meal.
Ingredients
- 4 small boneless chicken breasts, pounded to 1/2 inch thickness
- 1 cup almond flour
- 1/2 cup parmesan cheese, finely grated
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups marinara sauce, sugar-free if possible
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil or cooking spray
- optional fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pound the chicken breasts to an even thickness, about 1/2 inch. This helps them cook quickly and evenly.
- Set up a breading station: on one plate mix almond flour, parmesan, oregano, garlic powder, salt, and pepper. In a separate bowl whisk the eggs.
- Dip each chicken cutlet into the beaten eggs, letting the excess drip off. Then press it into the almond flour mixture, turning to coat well on both sides.
- Place the breaded cutlets on the prepared baking sheet. Lightly spray or brush the tops with olive oil to help them crisp.
- Bake for 12 minutes, then flip the cutlets and bake for another 6–8 minutes, until the coating is golden and the chicken reaches 165°F (74°C).
- Spread a thin layer of marinara sauce over each cutlet, then sprinkle with mozzarella cheese.
- Return to the oven for 3–5 minutes, or until the cheese is melted and bubbly. If you like a bubbly top, broil for 1–2 minutes carefully.
- Garnish with fresh basil if you have it and serve hot. For a complete plate, pair with a simple green salad or steamed vegetables.