Keto Chicken Parmigiana
SERVES 4
Prep Time
30 minutes
30 minutes
Cook Time
10 minutes
10 minutes
Ingredients
Ingredients
150g pork crackling (must be super crispy and aerated)
150g almonds
2 eggs
2 chicken breasts
4 pinches of salt
40g light olive oil
4 tsp leggos pizza paste (or tomato paste with some Italian herbs and garlic)
150g mozzarella
50g cheddar
side salad
4 large cos lettuce leaves
1 lebanese cucumber
¼ red capsicum
8 raw green beans
pickled jalapenos (optional to your taste buds)
homemade mayo for dressing the salad (recipe in our free mealplan)
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Crunchy and delicious low carb chicken parmigiana. Absolutely amazing and simple LCHF friendly, pork rind and almond crust, thermomix or blender, mozzarella and sauce. Serve with your favourite low carb salad and mayo for the ultimate in low carb healthy fat eating.
Ingredients
- 150 g pork crackling must be super crispy and aerated
- 150 g almonds or almond meal
- 2 eggs
- 2 chicken breasts
- 4 pinches of salt
- 40 g light olive oil
- 4 tsp leggos pizza paste or tomato paste with some Italian herbs and garlic
- 150 g mozzarella
- 50 g cheddar
Side salad
- 4 large cos lettuce leaves
- 1 lebanese cucumber
- ¼ red capsicum
- 8 raw green beans
- pickled jalapenos optional to your taste buds
Salad Dressing
- 2 tbs extra virgin olive oil
- 2 tsp lemon juice
Instructions
- If using whole almonds, place the pork rinds and almonds into the mixer and grind 10 seconds / speed 9 / mc on. If using almond meal, grind only the pork rinds, then combine with almond meal 10 seconds / speed 4 / mc on.
- Place the eggs into the mixer and blend 20 seconds / speed 4 / mc on, set aside in a bowl big enough to fit a chicken breast
- Cut the two chicken breasts flat, lenth-ways to make 4 even flat portions (sometimes referred to as ‘butterfly’ the breasts, but you want to cut all the way through).
- Sprinkle each portion with a good pinch of salt, then one by one dip into the egg then the crumbs, making sure to use up all the crumbs
- Preheat the oven to 200C
- In a large frying pan heat the oil until hot, then pan fry the crumbed breasts until golden, you may need to do this in two batches
- If needed move to an oven tray, then spread each with the tomato past and top with cheese
- Bake 20 minutes and finish with the grill if you want the cheese golden
- Chop the salad and drizzle with olive oil and lemon juice
Non-thermo instructions
- Grind the pork rinds and almonds in a blender or food processor until they resemble fine bread crumbs
- Mix the eggs with a fork or whisk
- Continue on with the recipe
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