lchf banting low carb high fat thermomix thermofoodies ketokids ketoLCHF pork and almond crust chicken parmigiana, low carb, healthy fat, delicious, thermomix, mozzarella, keto, banting

Keto Chicken Parmigiana

SERVES

Prep Time
Cook Time

Ingredients

Ingredients

150g pork crackling (must be super crispy and aerated)

150g almonds

2 eggs

2 chicken breasts

4 pinches of salt

40g light olive oil

4 tsp leggos pizza paste (or tomato paste with some Italian herbs and garlic)

150g mozzarella

50g cheddar

side salad

4 large cos lettuce leaves

1 lebanese cucumber

¼ red capsicum

8 raw green beans

pickled jalapenos (optional to your taste buds)

homemade mayo for dressing the salad (recipe in our free mealplan)

Instructions

  1. Place the pork rinds and almonds into the mixer and grind 10 seconds / speed 9 / mc on
  2. If you haven’t already made the mayonnaise, wash and dry the bowl and make it now
  3. Place the eggs into the mixer and blend 20 seconds / speed 4 / mc on, set aside in a bowl big enough to fit a chicken breast
  4. Cut the two chicken breasts flat, lenth-ways to make 4 even flat portions (sometimes referred to as ‘butterfly’ the breasts, but you want to cut all the way through).
  5. Sprinkle each portion with a good pinch of salt, then one by one dip into the egg then the crumbs, making sure to use up all the crumbs
  6. Preheat the oven to 200C
  7. In a large frying pan heat the oil until hot, then pan fry the crumbed breasts until golden, you may need to do this in two batches
  8. If needed move to an oven tray, then spread each with the tomato past and top with cheese
  9. Bake 20 minutes and finish with the grill if you want the cheese golden
  10. Chop the salad and drizzle with homemade mayo

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Non-thermo instructions

  1. Grind the pork rinds and almonds in a blender or food processor until they resemble fine bread crumbs
  2. Mix the eggs with a fork or whisk
  3. Continue on with the recipe

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