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Crispy Baked Chicken Parmesan

BY Kevin Lee Jacobs | September 7, 2019 15 Comments

Jump to Recipe Print Recipe

Last updated on September 29th, 2019

Crispy Baked Chicken ParmesanMr. 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

beating the eggs for Crispy Baked Chicken ParmesanCrack two large eggs into a pie plate, and brutally beat them.

pork panko for Crispy Baked Chicken ParmesanIn 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.

adding cheese to panko for Crispy Baked Chicken ParmesanTo 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.

dipping cutlet in egg for Crispy Baked Chicken ParmesanOne at a time, dip thinly-sliced chicken cutlets in the  beaten egg…

pressing cutlet in pork panko for Crispy Baked Chicken ParmesanAnd then in the panko. Press down on each cutlet to insure the panko sticks.

Transfer the breaded cutlets to a baking sheet…

drizzle cutlets with olive oil for Crispy Baked Chicken ParmesanDrizzle ’em with olive oil…

And bake them in a preheated 350°F oven for 20 minutes.

spoon cutlets with tomato sauce for Crispy Baked Chicken ParmesanSpoon some ordinary tomato sauce over the cutlets…

top cutlets with shredded mozzarella for Crispy Baked Chicken ParmesanAnd 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.

Serving suggestion for Crispy Baked Chicken ParmesanGarnish 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:

Print Recipe
4 from 2 votes

Crispy Baked Chicken Parmesan

Thin-sliced chicken cutlets breaded with zero-carb pork panko, and finished off with tomato sauce and mozzarella cheese. Delicious and easy!
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken, easy
Servings: 6

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.

You may also like:


  • Crispy Keto Sheet Pan Chicken

  • Bacon, Eggs, Coleslaw, and Cheese (GF, Keto)

  • Chicken Roulades (Keto-friendly!)

  • Video: Chicken with 40 Cloves of Garlic (Keto)

  • Shirred Eggs with Herbs & Garlic (Keto)
Keto Meatza Pizza
My Kitchen Cleaning Routine

Comments

  1. 1

    Amy says

    September 7, 2019 at 3:20 pm

    Thanks for these low-carb dishes, Kevin. I’ve got high blood sugar and these are terrific. Pork panko?! Must get some!

  2. 2

    Matt says

    September 8, 2019 at 7:28 am

    Made your tomato paste recipe. Awesomely delicious.

  3. 3

    Mariayn says

    September 8, 2019 at 7:58 am

    Its still early Sunday morning–BC actually (before coffee) and pork panko had me stumped… with a little investigation aha…..pork rinds!

  4. 4

    Kevin Lee Jacobs says

    September 8, 2019 at 8:42 am

    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.

  5. 5

    Molly says

    September 8, 2019 at 9:02 am

    4 stars
    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!

  6. 6

    Jacob M. Edingfield says

    September 8, 2019 at 9:31 am

    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

  7. 7

    Kevin Lee Jacobs says

    September 8, 2019 at 9:31 am

    Hi Molly – Yes, delicious and easy. Let me know how the dish turns out for you!

    Hi Jacob – So glad you found me!

  8. 8

    Bopup says

    September 8, 2019 at 10:27 am

    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.

  9. 9

    Kevin Lee Jacobs says

    September 8, 2019 at 10:39 am

    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!

  10. 10

    Mary Jouver says

    September 8, 2019 at 1:47 pm

    Looks absolutely delicious and so easy! Thanks Kevin..

  11. 11

    Karen says

    September 8, 2019 at 7:34 pm

    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. 🙂

  12. 12

    Susan Iseman says

    September 9, 2019 at 5:53 am

    4 stars
    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….

  13. 13

    Kevin Lee Jacobs says

    September 9, 2019 at 6:47 am

    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.)

  14. 14

    Jeri Moulder says

    September 11, 2019 at 4:27 pm

    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

  15. 15

    Kevin Lee Jacobs says

    September 11, 2019 at 4:48 pm

    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!

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