Keto Chicken Parmesan

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap and pound to about 1/2-inch thickness using a meat mallet or rolling pin. Cut into 4 equal cutlets.
3. Set up Breading Station: In one shallow dish, whisk the Eggs. In another shallow dish, combine the Almond flour, 1/2 cup Grated Parmesan cheese, Garlic powder, Onion powder, Dried Italian seasoning, Salt, and Black pepper from the Breading group.
4. Bread the Chicken: Dip each chicken cutlet first into the Egg wash, allowing excess to drip off, then dredge thoroughly in the dry Breading mixture, pressing to ensure full coverage.
5. Pan-fry Chicken: Heat 1/4 cup Olive oil in a large skillet over medium-high heat. Add breaded chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
6. Make the Sauce: In the same skillet (or a separate saucepan), heat 2 tbsp Olive oil over medium heat. Add Garlic-minced and sauté for 1 minute until fragrant. Pour in Crushed tomatoes, Dried oregano, Dried basil, Salt, and Black pepper from the Sauce group. Simmer for 5-7 minutes, stirring occasionally.
7. Assemble and Bake: Spread half of the Sauce in the bottom of the prepared baking dish. Arrange the cooked chicken cutlets over the sauce. Top each cutlet with the remaining Sauce, then sprinkle generously with Shredded mozzarella cheese and 1/4 cup Grated Parmesan cheese.
8. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. If desired, broil for the last 1-2 minutes for extra browning.
9. Garnish with Fresh basil leaves (if using) and serve hot.