Keto Parmesan Crusted Chicken
Level up your low-carb meals with this quick and easy recipe that delivers tender, juicy chicken in a savory, crunchy, cheesy crust!
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.
Nutrition
Calories: 256kcalCarbohydrates: 1gProtein: 30gFat: 14gSaturated Fat: 9gSodium: 536mgFiber: 0.2g
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