Keto Chicken Parmesan

Original cookbook page 2

A crispy, low-carb chicken parmesan using cheese whisps for coating, served with marinara and fresh mozzarella.

Ingredients

• 1 large boneless chicken breast (makes 2 servings)
• 1/2 cup Cello Parmesan Cheese Whisps (crushed)
• 1/4 cup fresh Parmesan or Romano (grated)
• 1/2 cup Mezzetta marinara sauce
• 6 ounces fresh mozzarella (sliced into 1 ounce slices)
• 2 large eggs
• 2 tablespoons heavy whipping cream
• 2 tablespoons olive oil
• 4 tablespoons grass-fed butter
• 1/2 teaspoon pink Himalayan salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2-3 fresh basil leaves (optional)

Instructions

1. Preheat the oven to broil (usually about 500°F).
2. Take the chicken breast and trim off any tenders or rib meat, then cut down the middle about 3/4 of the way through. Open to butterfly it.
3. Place chicken between 2 pieces of parchment paper and roll or pound flat with a meat hammer.
4. Place flattened chicken in a shallow bowl to soak in whisked eggs and heavy whipping cream.
5. In a food processor, crush Parmesan Cheese Whisps until finely ground. Add to a large plate with oregano, paprika, salt, pepper, and grated Parmesan. Mix together.
6. Heat 2 tablespoons olive oil to 325°F in a large frying pan.
7. Remove chicken from egg mixture, shake off excess, and coat evenly with cheese whisps mixture. Press coating firmly into chicken.
8. Add chicken to skillet and pan fry both sides for about 5 minutes each. When you flip, add 4 tablespoons butter to the pan edges.
9. When chicken is fried on both sides, place on baking dish and top with 1/4 cup marinara sauce and sliced mozzarella. Season mozzarella with salt and pepper, optionally add basil leaves.
10. Broil in oven for about 15 minutes, or until fully cooked and cheese is bubbly.
11. Remove from oven and cover with remaining 1/4 cup marinara sauce before serving.