If you’re living the low-carb lifestyle, most restaurant-style pasta dishes are decidedly off limits. Gone are the days of plates of spaghetti and sides of garlic bread, but that doesn’t mean all your Italian favorites are off the table. With a few trade-offs and some substitutions you can recreate your favorites. Don’t believe us? Give this low-carb chicken parmesan recipe a try and you’ll quickly become a convert.
Low-Carb Chicken Parmesan
If you look at your basic chicken parmesan recipe, the only thing truly high in carbs is the breading. The chicken, egg, and frying oil is all low-carb approved. This is where we have to get a little creative by using almond flour and pork rinds as breading.
- 5 lbs boneless, skinless chicken breast
- Salt & pepper to taste
- 2 tbsp avocado oil (or olive oil)
- 2 eggs, beaten
- ½ cup crushed pork rinds
- ½ cup of almond flour
- 2 tsp italian seasoning blend
- ½ tsp garlic powder
- ½ tsp onion powder
- 6 oz mozzarella cheese
- 4 oz grated parmesan
- 2 cups low-carb marinara sauce (Rao’s is a good brand)
- Preheat your oven to 350℉.
- Pound your chicken breasts flat by placing plastic wrap on either side of the chicken and hitting it with a heavy plan until it’s roughly ½ thick. Lightly season with salt and pepper.
- Create your breading mixture by mixing together your crushed pork rinds, almond flour, italian seasoning, garlic powder, onion powder, and parmesan cheese.
- Set up your breading station from left to right with starting with your chicken, then your egg wash, and finally your breading mixture. (Put your breading in a flat pan or plate so you can fully bread each cutlet.)
- Move each piece of chicken through your line by coating it in your egg mixture and breading it. When you’re all finished breading it’s time to cook your chicken parm!
- Heat your pan to medium-high and be sure it’s hot before adding your oil.
- Cook your chicken breast for 3 minutes on each side, letting it cook the full time to ensure you get a good crust on your chicken.
- Leave them in the pan and top with sauce and parmesan before placing then in the oven for 15-20 min or until browned and cooked through.
Noodle Substitutes We Love
What’s chicken parm without a bed of steamy noodles? Don’t despair, we’ve got you covered. If you have a “zoodler” or spiralizer you’re good to go and can easily turn zucchini and other veggies into a noodle substitute. Simply spiralize your noodles before lighting blanching them in a pot of boiling, salted water for about 3 minutes. Be sure to set a time and be ready to drain them immediately, veggie zoodles are not nearly as forgiving as boxed pasta.
Don’t have this handy gadget? No problem! Spaghetti squash naturally cooks into a fluffy, noodle-like texture and is high in fiber, vitamin C and vitamin B6. To cook this winter squash, cut it in half lengthwise and scoop out the seeds and guts. Brush the inside of each half with olive oil, sprinkle with salt and pepper, and roast in a pan cut-side down for 40-60 minutes at 400, or until easily pierced with a fork. Fluff and remove squash with a fork, carefully removing your “zoodles” from the side of the squash.
How do you satisfy your cravings while sticking to a low-carb way of life? Share your tips, tricks, and favorite recipes with us in the comments section below.
Photo by Chan Walrus from Pexels