Cheesy Low-Carb Chicken Parmesan
👩🍳 Let’s Get Cooking!
- Prep Station: Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or a light layer of olive oil spray. 🌡️🥨
- The Breading Station: In one shallow bowl, whisk your eggs. In a second shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. 🥣🌪Target
- Dredge the Chicken: Dip each chicken cutlet into the egg wash, allowing any excess to drip off, then press firmly into the almond flour mixture until fully and evenly coated. 🥚🍗✨
- The Initial Bake: Place the coated chicken cutlets on your prepared baking sheet. Bake for 15 minutes (flipping halfway through) until the coating is golden brown and the chicken is cooked through. ⏰🔥
- Sauce & Cheese It: Remove from the oven. Spoon a generous layer of low-sugar marinara sauce over each cutlet, followed by a thick slice of fresh mozzarella cheese. 🍅🧀
- The Ultimate Melt: Pop them back into the oven under the broiler for 3–5 minutes until the cheese is completely melted, bubbling, and showing gorgeous golden-brown spots just like in ! 🤩🔥
- Serve: Garnish with freshly chopped basil and serve immediately. 🍽️🍃
💡 Pro-Tip:
Want an even crunchier crust? Swap half of the almond flour for crushed pork rinds! It adds zero carbs and creates an unbelievably crispy texture. 🤫💥
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