This keto chicken parmesan is a delightful and low-carb twist on the classic Italian favorite. Serve with zucchini pasta, riced cauliflower, or on a keto friendly roll* with extra sauce and parmesan cheese.
- 1cupmarinara sauceplus extra for serving
- 4parmesan crusted chicken cutletscooked
- 4oz.full-fat mozzarella cheeseshredded or sliced
- 1Tbsp.grated parmesan cheeseplus extra for serving
- 4fresh basil leaves or Italian parsley for garnish
Warm the marinara sauce until simmering in a small saucepan on the stove or in a microwave-safe container, covered in the microwave.
Heat the broiler in the oven and set a rack about two inches below the broiler.
Place the chicken cutlets on a cookie sheet lined with tin foil.
Spoon two tablespoons of the warmed sauce in the center of each cutlet.
Sprinkle the sauce on each cutlet with a little parmesan cheese.
Cover the sauce on each cutlet with one quarter of the mozzarella cheese.
Place the tray under the broiler. Broil the cheese until it is completely melted and beginning to bubble and brown.
Remove the tray from the oven. Serve with the rest of the sauce. Garnish with a basil leaf or parsley.
*Try these keto-friendly rolls.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is firstname.lastname@example.org.