Last updated on September 29th, 2019
Mr. Fox is on a low-carb diet, so I’ve been experimenting with all kinds of gluten-free, “keto”-type recipes. Yesterday, for instance, I made Crispy Baked Chicken Parmesan. The dish was so incredibly delicious that I couldn’t wait to share the recipe with you. Here it is, in both video and step-by-step formats:
Click the “play” arrow to watch the video. Then scroll down the step-by-step and printable recipes:
Crispy Baked Chicken Parmesan
Crack two large eggs into a pie plate, and brutally beat them.
In another pie plate, add 3 ounces (1 1/2 cups) pork panko. As mentioned in the above video, pork panko contains ZERO carbs. If you’re not worried about carbs, go ahead and substitute ordinary breadcrumbs (or ordinary panko) for the pork stuff.
To the panko, add garlic powder, onion powder, black pepper, and finely-grated Parmesan cheese (exact measurements are in the printable recipe below).
Use your impeccably clean fingers to mix the panko ingredients.
One at a time, dip thinly-sliced chicken cutlets in the beaten egg…
And then in the panko. Press down on each cutlet to insure the panko sticks.
Transfer the breaded cutlets to a baking sheet…
Drizzle ’em with olive oil…
And bake them in a preheated 350°F oven for 20 minutes.
Spoon some ordinary tomato sauce over the cutlets…
And top them off with a not-too-heavy sprinkling of Mozzarella cheese!
Return the works to the oven, and bake just until the cheese melts — 2-5 minutes.
Garnish the chicken with a chiffonade of basil, and serve over sauced spaghetti or linguine. Or, if you are on a low-carb diet like Mr. Fox currently is, just accompany the chicken with some lightly-dressed salad greens.
I hope you’ll give this Crispy Baked Chicken Parmesan a try. It’s wonderful to eat, and oh, so easy to make.
xKevin
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And heeeere’s the printable:
Crispy Baked Chicken Parmesan
Equipment
- 2 ordinary pie plates (or shallow bowls)
- A baking sheet, greased OR lined with baking parchment
Ingredients
- 2 large eggs
- 3 ounces (1 1/2 cups) pork panko
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- grinds of black pepper
- 1/2 cup finely-grated Parmesan cheese
- 6 thin-sliced chicken breast cutlets
- 1/2 cup (or slightly more) tomato sauce
- Shredded mozzarella cheese -- enough for a modest sprinkling over each cutlet
- Garnish: basil leaves cut into thin strips
Instructions
- Center the oven rack; preheat the oven to 350°F. Beat the eggs in a pie plate. In a separate pie plate, combine the panko, garlic powder, onion powder, black pepper, and Parmesan cheese.
- Dip each cutlet first in the beaten eggs, then in the panko mixture. Press down on each cutlet to insure the panko adheres. Transfer the cutlets to a greased or parchment-lined baking sheet, and drizzle the cutlets with a little extra-virgin olive oil.
- Bake in the preheated oven until the chicken is done and the panko crisps and browns slightly -- usually 20 minutes. Don't overcook the chicken!
- Remove the baking sheet from the oven. Spoon a tablespoon or two of the tomato sauce over each cutlet, and spread it out with the back of the spoon. Then dust each cutlet with the shredded mozzarella cheese.
- Return the chicken to the oven, and let bake just until the cheese melts -- 2-5 minutes. Garnish with basil leaves, and serve hot over pasta, or, for the carb-conscience, with a side salad.
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Amy says
Thanks for these low-carb dishes, Kevin. I’ve got high blood sugar and these are terrific. Pork panko?! Must get some!
Matt says
Made your tomato paste recipe. Awesomely delicious.
Mariayn says
Its still early Sunday morning–BC actually (before coffee) and pork panko had me stumped… with a little investigation aha…..pork rinds!
Kevin Lee Jacobs says
Hi Amy – Glad to be of service to you!
Hi Matt – So pleased the tomato paste recipe worked out for you!
Hi Mariayn – Yes, pork panko is simply ground pork rinds. You can crush them yourself, or buy them, as I do, already pulverized.
Molly says
Kevin, I also want to thank you for the keto recipes. You are obviously a wonderful cook, and to lend your expertise to developing keto recipes is awesome. I hope to try this in the coming week. It looks delicious and is not fussy which I also appreciate. Perfect for a weeknight meal. Thanks again!
Jacob M. Edingfield says
This is definitely the way to go when serving baked chicken. Thank you for sharing this recipe and the two variations.
Kevin, FYI….I work for a landscape architect here in Oklahoma City and across my desk come a lot of professional online magazines. I am so glad that I read your article several years ago and since received your weekly emails. You are just a walking encyclopedia of knowledge that is valuable and useful. Thanks again. Jacob
Kevin Lee Jacobs says
Hi Molly – Yes, delicious and easy. Let me know how the dish turns out for you!
Hi Jacob – So glad you found me!
Bopup says
I’m going to try this in the hot air fryer. It bakes chicken beautifully, and this recipe should be divine in there. I so enjoy reading how you write “brutally” beating eggs or having “impeccably clean” fingers.
Kevin Lee Jacobs says
Hi Bopup – Let me know how the chicken turns out in the air fryer. I don’t own such a gadget, but hope to acquire one soon!
Mary Jouver says
Looks absolutely delicious and so easy! Thanks Kevin..
Karen says
If you still want noodles with your chicken parm, look for Skinny Noodles! Zero net carbs, zero fat, and gluten free! Going to give this recipe a try, and bust out the Skinny Noodles. 🙂
Susan Iseman says
Hi Kevin: Not a meat eater (meater) but have you tried chickpea crumbs? You can buy them, but it’s also easy to make by drying them in the oven….
Kevin Lee Jacobs says
Hi Mary – You’re welcome!
Hi Karen – Thanks for mentioning Skinny Noodles. I’ll have to give them a try!
Hi Susan – Chickpea crumbs are terrific. Alas, at 13 grams of carbohydrates per 1/8 cup, they are not suitable for a ketogenic diet. (I’m continuing this diet for a few more days, and then — BOOM — I’m going back to carbs.)
Jeri Moulder says
Kevin, I love all your recipes (I have a binder full!) I haven’t printed any out in awhile but this time the two recipes came out on three pages of HUGE letters, instead of the normal one page. Is there something different going on?
Thanks, Jeri
Kevin Lee Jacobs says
Hi Jeri – I ran a test just now. The above recipe printed on just one page, with normal-size font. Not sure why yours printed on 3 pages!