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Keto Chicken Parm

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Ingredients
  

  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. almond flour
  • 3 large eggs beaten
  • 3 c. freshly grated Parmesan plus more for serving
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. dried oregano
  • Vegetable oil
  • 3/4 c. low-carb sugar-free tomato sauce
  • 1 1/2 c. shredded mozzarella
  • Fresh basil leaves for topping

Instructions
 

  • Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.
  • Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
  • Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
  • In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
  • Transfer fried cutlets to a 9"-x-13" baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.
  • Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
  • Top with basil and more Parmesan before serving.
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