Name: Keto Chicken Parmesan (Standard)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian American
Ingredients: 2 large Boneless, skinless chicken breasts; 1 cup Almond flour; 1/2 cup Grated Parmesan cheese; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Dried Italian seasoning; To taste Salt; To taste Black pepper; 2 large Eggs; 1 (15 ounce) can Crushed tomatoes (no sugar added); 2 tbsp Olive oil; 2 cloves Garlic-minced; 1/2 tsp Dried oregano; 1/2 tsp Dried basil; To taste Salt; To taste Black pepper; 1.5 cups Shredded mozzarella cheese; 1/4 cup Grated Parmesan cheese; 1/4 cup Olive oil (for frying); Optional, to garnish Fresh basil leaves

Recipe tier

2 each Organic boneless, skinless chicken breast cutlets
1 tbsp Extra virgin olive oil
0.5 clove Garlic-minced
¼ tsp Fresh thyme leaves-chopped
½ to taste Salt
½ to taste Black pepper
¼ cup Superfine almond flour
½ cup Finely crushed crispy pork rinds
⅛ cup Finely grated 24-month aged Parmigiano Reggiano
¼ tsp Dried oregano
¼ tsp Garlic powder
½ to taste Salt
½ to taste White pepper
1 each large Eggs
1 tbsp Heavy cream
½ 28 ounce can D.O.P. San Marzano whole peeled tomatoes
⅛ cup High-quality extra virgin olive oil
⅛ cup Yellow onion-finely diced
⅛ cup Carrot-finely diced
⅛ cup Celery-finely diced
1 cloves Garlic-thinly sliced
¼ cup Chicken bone broth (unsalted)
½ each Parmigiano Reggiano rind
⅛ cup Fresh basil leaves-torn
½ to taste Salt
½ to taste Black pepper
4.0 ounces Fresh buffalo mozzarella cheese-sliced
⅛ cup Finely grated 24-month aged Parmigiano Reggiano
¼ cup Clarified butter (ghee) or grapeseed oil
1 tbsp Micro basil
½ pinch Flaky sea salt

Equipment

9x13 inch baking dish
Meat mallet or rolling pin
2 shallow dishes
Large skillet
Whisk
Measuring cups and spoons

Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C). Prepare individual gratin dishes or a single oven-safe dish.
In a bowl, combine Organic chicken breast cutlets with all Chicken Marinade ingredients. Toss to coat and let sit at room temperature for 15 minutes.
Heat High-quality extra virgin olive oil in a Dutch oven or heavy-bottomed pot over medium-low heat. Add Yellow onion-finely diced, Carrot-finely diced, and Celery-finely diced. Sauté gently for 8-10 minutes until very soft and translucent (sofrito).
Add Garlic-thinly sliced and cook for 1 minute more. Pour in D.O.P. San Marzano whole peeled tomatoes (crush them by hand as you add them). Add Chicken bone broth and the Parmigiano Reggiano rind (if using). Bring to a gentle simmer, then reduce heat to low, cover, and cook for 45-60 minutes, stirring occasionally. Remove Parmigiano Reggiano rind before serving. Stir in Fresh basil leaves-torn, Salt, and Black pepper to taste.
In one shallow dish, whisk the Eggs and Heavy cream from the Breading group. In another shallow dish, combine Superfine almond flour, Finely crushed crispy pork rinds, Finely grated 24-month aged Parmigiano Reggiano, Dried oregano, Garlic powder, Salt, and White pepper from the Breading group.
Remove chicken from marinade, pat dry. Dip each chicken cutlet first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the dry Breading mixture, pressing to ensure full coverage. Repeat the egg dip and dry dredge for a double-breaded crust.
Heat Clarified butter (ghee) or grapeseed oil in a large cast-iron skillet over medium-high heat. Add breaded chicken cutlets and cook for 3-4 minutes per side, until deeply golden brown and cooked through. Remove and place on a wire rack to drain.
Spread a thin layer of the Slow-Simmered Tomato Sugo in the bottom of each gratin dish or the main baking dish. Place a cooked chicken cutlet on top. Spoon more sugo over the chicken, then top with slices of Fresh buffalo mozzarella cheese and a sprinkle of Finely grated 24-month aged Parmigiano Reggiano.
Bake for 12-15 minutes, or until the cheese is beautifully melted, bubbly, and slightly caramelized. If desired, briefly broil for a golden-brown finish.
Garnish each serving with Micro basil and a pinch of Flaky sea salt before serving immediately.