Keto Chicken Parmesan

No one can deny a good chicken parm. This version, coated with almond flour and LOTS of parmesan, is both keto-friendly and completely irresistible. We’re hooked.  





4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 c. almond flour

3 large eggs, beaten

3 c. freshly grated Parmesan, plus more for serving

2 tsp. garlic powder

1 tsp. onion powder 

2 tsp. dried oregano

Vegetable oil

3/4 c. low-carb sugar-free tomato sauce

1 1/2 c. shredded mozzarella

Fresh basil leaves, for topping 


  1. Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper. 
  2. Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
  3. Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat. 
  4. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. 
  5. Transfer fried cutlets to a 9″-x-13″ baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella. 
  6. Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
  7. Top with basil and more Parmesan before serving.

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