Easy Keto Chicken Parmesan with Almond Flour Breading

A crispy, cheesy keto-friendly twist on the classic Italian-American favorite that doesn’t compromise on flavor.

KEY INFO

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Difficulty: Medium
Diet: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED

Large skillet or air fryer
Meat mallet
3 shallow bowls for breading station
Baking sheet
Instant-read thermometer

Alternative: Use the bottom of a heavy pan if you don’t have a meat mallet.

Raw chicken breasts being pounded thin with a meat mallet on wooden cutting board

INGREDIENTS

For the Chicken:

1½ lbs chicken breasts (4 pieces)
1 cup almond flour (120g)
1 cup grated Parmesan cheese (100g)
2 large eggs, beaten
2 tbsp avocado oil (30ml)

For the Topping:

2 cups sugar-free marinara sauce (480ml)
12 oz fresh mozzarella, sliced (340g)

Seasoning Mix:

½ tsp garlic powder
½ tsp onion powder
1 tsp Italian seasoning
Salt and pepper to taste

METHOD

1. Prepare the Chicken

Butterfly each chicken breast
Pound to even ¼-inch thickness
Pat dry with paper towels

2. Set Up Breading Station

Bowl 1: Beaten eggs
Bowl 2: Mix almond flour, Parmesan, and seasonings
Line up in order: chicken, eggs, breading mixture

Three bowl breading station setup with beaten eggs, almond flour mixture and seasoned chicken

3. Bread the Chicken

Dip each piece in egg
Coat thoroughly in almond flour mixture
Place on a clean plate

4. Cook the Chicken

Heat oil in skillet over medium-high heat (375°F)
Cook 3-4 minutes per side until golden brown
Internal temperature should reach 165°F

Sizzling golden brown chicken cutlets in a large skillet with oil and thermometer

5. Add Toppings

Top each piece with marinara sauce
Layer with mozzarella slices

Spreading marinara sauce over crispy chicken topped with fresh mozzarella slices

6. Final Bake

Place in preheated oven at 400°F
Bake 10-15 minutes until cheese bubbles and browns

Keto chicken parmesan covered in bubbling melted cheese and garnished with basil

CRUCIAL TIPS

Let chicken rest 5 minutes before cutting
Don’t overcrowd the pan when frying
Press breading firmly onto chicken
Use room temperature mozzarella for better melting

Storage:

Refrigerate up to 3 days
Freeze without cheese for up to 1 month
Reheat in oven at 350°F for best results

Common Mistakes:

Skipping the pounding step
Wet chicken before breading
Oil not hot enough for frying

Variations:

Air fryer: 390°F for 12 minutes, flipping halfway
Spicy version: Add red pepper flakes to breading
Extra crispy: Double-coat in egg and breading mixture

This recipe delivers restaurant-quality results while keeping carbs under 5g per serving. Perfect for keto dieters craving Italian comfort food!

Keto Chicken Parmesan