This easy low-carb chicken Parmesan uses crushed pork rinds and grated Parmesan in place of breadcrumbs. Thin cutlets cook quickly and are finished with marinara and melted mozzarella.
Ingredients
- 2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
- 1/2 cup crushed pork rinds
- 1/4 cup grated Parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1/2 cup marinara sauce
- 4 slices mozzarella
Directions
- Preheat the oven to 400°F. Lightly coat a baking sheet or baking basket with olive oil.
- Pat the chicken dry with paper towels; do not rinse it.
- Combine the pork rinds, Parmesan, garlic powder, onion powder, parsley and salt. Coat both sides of each cutlet with the mixture and arrange the cutlets on the prepared pan.
- Bake for 10 minutes. Turn the cutlets and continue baking until the thickest portion reaches 165°F on a food thermometer. Begin checking after another 8–10 minutes because cutlet thickness varies.
- Spoon approximately 2 tablespoons of marinara over each cutlet and top each with one slice of mozzarella.
- Return the chicken to the oven until the cheese melts, approximately 3–5 minutes.
