Chicken parmesan
The cutlet is fried, sauced and melted in three separate stages, and the reason is drainage — sauce poured onto a crust that has not set turns the whole thing to a wet sandwich without the bread.
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Ingredients
For the whole dish · serves 4
- Chicken breasts1½ lb
- Almond flour3 oz
- Mozzarella5½ oz
- Parmesan2 oz
- Canned diced tomatoes8½ oz
- Olive oil1½ fl oz
- Eggs2
- Basila small bunch
- Garlic clovestwo, sliced
- Sea saltto taste
Served with
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+3g net · 155 kcal · 15 min · together 9g net, 775 kcal
Method
6 steps · 45 minutes
- Butterfly each breast and beat it to an even quarter inch. A thick cutlet is raw inside by the time the crust is done.
- Cook the tomatoes down hard with the garlic until the sauce holds a line drawn through it, 15 minutes.
- Egg, then almond flour mixed with half the parmesan, pressed on firmly.
- Fry 3 minutes a side in the oil and lift onto a rack, not a plate. On a plate the underside steams and the crust is gone.
- Spoon sauce over the middle of each cutlet only, leaving the edges bare so they stay crisp.
- Mozzarella and the rest of the parmesan on top, broil 3 minutes, basil after it comes out.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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