Level up your low-carb meals with this quick and easy recipe that delivers tender, juicy chicken in a savory, crunchy, cheesy crust!
My mom made the best fried chicken. She’d dredge the chicken pieces in egg wash and flour, then give them a thick coating of seasoned breadcrumbs. Then she’d fry them in oil on the stovetop until they were golden and crispy. It was one of the few meals we were allowed to eat with our hands—and I loved how the grease dripped down my fingers and chin as I devoured my portion.
Sadly, that dish became a thing of the past when my partner and I embraced a low-carb lifestyle. Then he showed me this low-carb Parmesan crusted chicken recipe, and I felt a glimmer of hope! Could I once again enjoy beautifully breaded and fried chicken without tanking my health goals? Turns out, the answer is a resounding yes!
The combo of savory seasonings, whisked egg, and shredded Parmesan fry up to an amazingly crisp and golden crust. And cutting the chicken breasts into cutlets helps them cook much more quickly than leaving them intact, which helps us get this dish on the table in less than half an hour. And the flavors are so nostalgic! The chicken stays juicy and tender, contrasting deliciously with the crunchy, cheesy coating. Every bite delivers deep comfort and satisfaction while keeping me on track for my low-carb diet. Win-win!
Tips for transforming chicken breasts into cutlets
Thin, uniform chicken cutlets are the key to success with this recipe. It’s not hard to do—but technique matters for safety and even cooking.
Start by chilling the chicken in the freezer for five to 10 minutes. This will firm it up and make it easier to cut. Then select a very sharp knife and place your hand flat on top of the chicken breast. Slice horizontally through the meat, beginning at the thickest end. Cut in a smooth, even motion—avoid sawing, which creates jagged edges.
After you’ve cut the breast into two pieces, cover each with plastic wrap or parchment paper. Gently pound the pieces with a meat mallet or the bottom of a heavy pan until both cutlets are an even quarter-inch thick. Use firm but gentle pressure—pounding too hard can tear the meat.
How do I store leftovers?
Let your chicken cutlets cool completely before storing them, but don’t leave them at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 4 months. Thaw overnight in the fridge. To restore crispiness, reheat in a skillet over medium heat with a little oil or in a 350°F oven or air fryer until the chicken reaches a safe internal temp of 165°F. Microwaving leftovers will leave them soggy.
Similar recipes to try
Hungry for more chicken-focused recipes that help get dinner on the table in an hour or less? Check out this Keto Chicken Piccata Recipe, this one for Parmesan Crusted Chicken With Bacon Cream Sauce, this one for Low-Carb Crispy Baked Chicken Wings, this Chick-fil-A copycat for The Best Keto Chicken Nuggets, and this one for Everything Bagel Keto Chicken Strips.
Keto Parmesan Crusted Chicken
Ingredients
- 2 large chicken breasts boneless and skinless
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/2 cup Parmesan cheese shredded
- 2-3 tablespoons olive oil or coconut oil
Instructions
- Place the two chicken breasts onto a cutting board, and cut them in half horizontally to create thin chicken cutlets.
- In a small bowl, combine the garlic powder, Italian seasoning, salt, and black pepper. Season both sides of the chicken pieces. Set aside.
- In a shallow dish, whisk the egg. Place the shredded Parmesan cheese in another shallow plate.
- Dip each cutlet into the egg, letting the excess drip off, then press it into the cheese. Turn the cutlet over to coat both sides in cheese. Repeat with each cutlet, setting the coated pieces aside on a plate.
- Place the oil in a large, nonstick skillet over medium-high heat. When the oil is warm, place the chicken cutlets in the pan in a single layer, leaving a little space between each piece. Avoid moving them around—this helps the Parmesan crust set and develop a deep golden color.
- Let the chicken cook undisturbed until the underside is golden and crispy, about 5-6 minutes. Then use a spatula or tongs to flip them over. Continue cooking for another 4-6 minutes, until the crust is golden and crispy and the chicken reaches a safe internal temp of 165°F.
- Transfer the cooked cutlets to a plate or a paper towel–lined platter. Let them rest for 2–3 minutes to allow juices to redistribute and the crust to firm up. Serve hot.
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