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Low Carb version of Chicken Parmesan

Low-Carb Chicken Parmigiana with Pork Rind Crust

Here's a delicious Low-Carb Chicken Parmigiana recipe using pork rinds for the coating, avoiding seed oils, and serving it over a flavorful zucchini noodle base instead of pasta.
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Servings 4

Ingredients
  

  • For the Chicken:
  • 2 large boneless skinless chicken breasts (butterflied and pounded to even thickness)
  • 1 cup crushed pork rinds
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 eggs
  • 2 tbsp heavy cream
  • 2 tbsp butter for frying
  • For the Sauce:
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 can 14 oz crushed tomatoes (no sugar added)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt and pepper to taste
  • ¼ tsp red pepper flakes optional
  • For Assembly:
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil for garnish optional
  • For the Base:
  • 3 medium zucchini spiralized into noodles (or use roasted eggplant slices)
  • 1 tbsp butter or olive oil for sautéing

Instructions
 

  • Prepare the Chicken:
  • Preheat the oven to 375°F
  • In a bowl, whisk together eggs and heavy cream.
  • In another shallow dish, mix crushed pork rinds, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
  • Dip each chicken breast into the egg mixture, then coat in the pork rind mixture, pressing firmly to adhere.
  • Fry the Chicken:
  • Heat butter in a large skillet over medium heat.
  • Fry the chicken for about 3-4 minutes per side, until golden brown (it will finish cooking in the oven).
  • Make the Sauce:
  • In a saucepan, heat olive oil over medium heat.
  • Add garlic and sauté until fragrant (about 30 seconds).
  • Stir in crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes.
  • Simmer for 5-10 minutes, stirring occasionally.
  • Assemble and Bake:
  • Place the fried chicken in a baking dish.
  • Spoon marinara sauce over each piece and sprinkle with mozzarella and Parmesan cheese.
  • Bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
  • Prepare the Zucchini Noodles:
  • Heat butter or olive oil in a skillet over medium heat.
  • Add zucchini noodles and sauté for 2-3 minutes until just tender (avoid overcooking to prevent sogginess).
  • Serve:
  • Plate the zucchini noodles, place the chicken parmigiana on top, and garnish with fresh basil.

Notes

Substitutions & Variations:
Eggplant Base: Instead of zucchini, roast eggplant slices and use them as a base.
Dairy-Free: Use dairy-free cheese alternatives and coconut cream instead of heavy cream.
Extra Crunchy: Double-coat the chicken by dipping it in the egg mixture twice before frying.
Enjoy your low-carb, seed oil-free Chicken Parmigiana!