Low Carb Chicken Parmesan

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 742.3
  • Total Fat: 40.2 g
  • Cholesterol: 242.6 mg
  • Sodium: 1,436.8 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 65.5 g

View full nutritional breakdown of Low Carb Chicken Parmesan calories by ingredient


Introduction

This recipe uses pork rinds to replace bread crumbs to maintain crunch and dropping the carb count to 24.9 -fiber This recipe uses pork rinds to replace bread crumbs to maintain crunch and dropping the carb count to 24.9 -fiber
Number of Servings: 2

Ingredients

    12 oz boneless, skinless chicken breast
    1 oz Macs Plain Chicarrones fried pork skins
    2 Tbsp Cheese (Grated) - Parmesan Cheese
    2 tsp Italian Seasoning
    1 tbsp Parsley, dried
    1.5 cup Prego Three Cheese Spaghetti Sauce
    0.25 cup Flour
    2 slice (1 oz) Provolone Cheese
    1 large Egg, beaten
    2 tbsp Grape Seed Oil

Directions

Preheat oven to 350 degrees. In a food processor, pulse the pork skins to bread crumb consistency and transfer to small bowl. Add Parmesan, Italian seasoning, and parsley. Mix well and set aside. Cut the chicken breast in half to make two cutlets and pat dry with paper towel. Dredge chicken in flour, then egg, and finally in the crushed pork rinds. Set on rack to allow breading to set before frying, about ten minutes. In medium fry pan, heat oil on medium heat, add chicken and fry until golden brown then flip and do the same for other side. Remove from heat to paper towel. spray a small shallow baking dish, with non-stick spray and add chicken. Top cutlets with sauce and bake 20 minutes or until sauce is bubbly. Put provolone on top of cutlets and return to oven until melted. Serve with Spaghetti squash or zucchini and broccoli.

Serving Size: 6 oz piece of chicken

Number of Servings: 2

Recipe submitted by SparkPeople user JCAILLIER.