Keto Parmesan Chicken

A delightful low-carb dish featuring crispy, cheese-crusted chicken cutlets and rich marinara sauce, perfect for weeknight dinners or family gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 580

Ingredients Method Notes

Ingredients

Main ingredients

2 lb chicken cutlets (or boneless skinless chicken breasts, cut in half lengthwise) Star of the dish, juicy and tender.
2 large eggs (beaten) Creates a rich wash for the cheese.
1/4 tsp Italian seasoning Adds warmth and aroma.
1/4 tsp garlic salt Enhances the savory flavor.
1/4 tsp black pepper Adds hint of spiciness.
2 cups shredded Parmesan (divided) Provides a crispy coating.
2 Tbsp olive oil (divided) Adds richness when frying.
1 1/2 cups marinara sauce Tangy complement to chicken.
2 cups shredded mozzarella cheese Creates a gooey finish.

Method

Preparation

Start by cutting the chicken breasts lengthwise to make cutlets.
In a small bowl, whisk the eggs with garlic salt, black pepper, and Italian seasoning.
In another bowl, prepare the shredded Parmesan for coating.

Cooking

Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Dip each chicken cutlet into the egg wash, then press into the Parmesan to coat.
Cook coated chicken cutlets in the skillet for about 3-4 minutes per side until golden brown.
Add more olive oil if cooking in batches.
Spread 1 cup of marinara sauce in a baking dish and transfer the cooked cutlets into the sauce.
Once all cutlets are cooked, layer them in the baking dish and top with remaining sauce and cheese.
Preheat the oven to 375°F (190°C) and bake for 10 minutes until cheese is melted and bubbly.
For a crispy top, broil for an additional minute if desired.

Notes

For extra flavor, marinate the chicken in olive oil and Italian seasoning. Use freshly grated Parmesan for better crust.