Keto Chicken Parmigiana

SERVES

Prep Time

Cook Time

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)

Place the pork rinds and almonds into the mixer and grind 10 seconds / speed 9 / mc on
If you haven’t already made the mayonnaise, wash and dry the bowl and make it now
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
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).
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
Preheat the oven to 200C
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
If needed move to an oven tray, then spread each with the tomato past and top with cheese
Bake 20 minutes and finish with the grill if you want the cheese golden
Chop the salad and drizzle with homemade mayo

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

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