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I love a good chicken parm. Crispy, salty, cheesy, crunchy – i’ts seriously the perfect food. And putting it over pasta makes it even more heavenly. Buuut the way a parm is typically made, it is not really keto friendly. Until now!
In order to make the crispy, crunchy breading for my chicken parm, I have tried out a few different ingredients. I have gone the route of both almond flour and coconut flour. I was not a fan of the coconut flour because it made the chicken parm a little too sweet in my opinion. The almond flour was, again, not a great choice for me because it gave a thin crust that was a little too flat to be considered a real parm crust.
My favorite way to make the parm crust is using NutCrumbs which is crushed up nuts and seasoning. It’s a super crumbly, super delicious mix of pecans, cashews, and almonds blended with Italian spices. This makes the crust taste super nutty (obviously) but also toasty and crunchy. Im obsessed.
Keto Chicken Parm
What You’ll Need
4 boneless skinless chickens
1⁄2 cup Italian NutCrumbs
1 egg, beaten
4 tablespoons ghee (butter works here too)
2 cups unsweetened marinara sauce (my fave is Rao’s or my homemade version)
4 ounces mozzarella cheese, sliced into 4 pieces
1 tablespoon grated parmesan cheese
Pink salt and pepper
What To Do:
Pound chicken to flatten (this is optional but I like to do this to evenly cook). Sprinkle the pink salt and pepper to taste.
Add an egg to a small bowl, add in a pinch of pink salt and pepper to taste.
Dip each chicken into the egg; then into the NutCrumbs.
Fry in ghee or butter on a hot skillet, browning for 5-7 minutes on each side or until chicken is done. Remove from skillet.
Add the sauce to the skillet and heat thoroughly. Add chicken. Place slices of mozzarella on top of chicken. Sprinkle with parmesan. Cover and cook until cheese is melted. Serve over zucchini noodles. Enjoy!