Original recipe and picture credit: https://www.cheftylermacon.com/post/low-carb—keto-chicken-parmesan-9-total-7-net-carbs-per-serving
Pre Heat oven to 500 degrees.
With a sharp knife carefully slice the chicken breast into scallops by placing the breast firmly on the board and with on hand on top bisecting to make two equal halves.
Place a sheet of cling wrap on a cutting board and spray with cooking oil lightly.
Place a scallop on top of sprayed cling wrap and then spray the chicken.
Cover with another sheet of clink wrap and using a meat mallet or rolling pin pound chicken to a universal thickness of ¼ inch or less. Set aside.
Prepare egg wash by beating two eggs together with cayenne pepper and baking powder. (You may need to dissolve the baking powder in a tablespoon of water then add to egg wash.
In a flat baking pan or large dinner plate combine parsley with grated parmesan cheese and spread out evenly.
Salt pepper and sprinkle with Italian herbs both sides of chicken scallops pressing the seasoning in with your hands.
Then using a wire mesh or your hands lightly dust the scallops with coconut flour pressing into the flesh then shaking off excess. Set aside.
In a skillet over medium high heat ¼ inch of olive oil. Crush and add in whole garlic clove for flavor. (Leave paper husk on garlic to keep from burning)
Meanwhile dredge a scallop or two ( how ever many the pan will hold at one time ) in the egg wash thoroughly coating with the egg wash then into the parmesan cheese and parsley mix also coating both sides
pressing in and shaking off excess.
Once oil is hot shimmering and lightly smoking. Carefully add in the chicken scallops to the pans capacity without overcrowding (usually only one or two).
Reduce heat to medium and fry each side about 2 minutes or till brown and a nice crust forms.
Once done remove each scallop to baking sheet.
Using a tablespoon thinly spread a layer of tomato sauce down the center of each scallop leaving sides uncovered.
Then put a generous portion of the cheese blend right over sauced area.
Place into oven to melt and lightly brown cheese. About five minutes.
Meanwhile heat remaining tomato sauce to steaming hot either on stove top or in microwave. Adding sauce if necessary.
Once finished oven remove to a serving plate. Top each one with hot tomato sauce right over melted cheese. Should use 4 tablespoons of sauce per serving total.
Quickly chop or tear basil leaves and garnish each scallop with.
Grate some parmigiano reggiano over all as a garnish.
Finish each with a little fresh cracked pepper and a pinch of flake sea salt.