Keto Chicken Parmigiana
Instructions
- 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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Non-thermo instructions
- 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