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Close-up shot of the finished chicken parmesan on a plate, served hot. The golden-brown cheese is perfectly melted over the tomato sauce, with fresh basil garnish on top. The plate rests on the white marble cooktop

Keto Chicken Parmesan Recipe

This Keto Chicken Parmesan is breaded with pork rinds and Parmesan, topped with rich tomato sauce and gooey mozzarella. It’s an easy, low-carb Italian-inspired dish that’s satisfying and flavorful!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 2
Calories 442 kcal

Equipment

  • Oven with broiler
  • Meat mallet
  • Shallow bowl or plate
  • Skillet
  • Baking sheet
  • Instant-read thermometer

Ingredients
  

  • 1 8 ounce skinless, boneless chicken breast
  • 1 large egg
  • 1 tablespoon heavy whipping cream
  • 1 ½ ounces pork rinds crushed
  • 1 ounce grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes Optional
  • ½ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • 1 tablespoon ghee clarified butter
  • ½ cup jarred tomato sauce
  • ¼ cup shredded mozzarella cheese

Instructions
 

  • Preheat oven broiler and set the rack about 6 inches from the heat source.
  • Slice chicken breast horizontally and pound flat to 1/2-inch thickness.
    Close-up shot of a skinless, boneless chicken breast being sliced horizontally on a wooden cutting board over a white marble cooktop. A meat mallet is shown flattening the chicken to an even 1/2-inch thickness
  • Beat egg and cream in one bowl, and mix pork rinds, Parmesan, and seasonings in another.
    Close-up shot of two bowls on a white marble cooktop. One bowl contains a beaten mixture of egg and heavy cream, while the other has crushed pork rinds, grated Parmesan, and seasonings. A fork rests beside the bowls
  • Dip chicken in the egg mixture, then coat with the breading mixture.
    Close-up shot of a black skillet on the white marble cooktop, sizzling with ghee as breaded chicken cooks inside. The chicken is golden brown and crisp, with steam rising from the pan.
  • Heat ghee in a skillet, cook chicken for 3 minutes per side until juices run clear and it reaches 165°F.
    Close-up shot of a black skillet on the white marble cooktop, sizzling with ghee as breaded chicken cooks inside. The chicken is golden brown and crisp, with steam rising from the pan.
  • Transfer chicken to a baking sheet, cover with tomato sauce, and top with mozzarella.
  • Broil for about 2 minutes, until cheese is bubbly and slightly browned.
    Close-up shot of the finished chicken parmesan on a plate, served hot. The golden-brown cheese is perfectly melted over the tomato sauce, with fresh basil garnish on top. The plate rests on the white marble cooktop
  • Serve hot and enjoy!
    Close-up shot of the finished chicken parmesan on a plate, served hot. The golden-brown cheese is perfectly melted over the tomato sauce, with fresh basil garnish on top. The plate rests on the white marble cooktop