Chicken Parmesan

23/08/2021

0

Original recipe and picture credit: https://www.cheftylermacon.com/post/low-carb—keto-chicken-parmesan-9-total-7-net-carbs-per-serving

Chicken Parmesan
Prep Time

60 Min.

Dificult

Hard

Servings

2

Ingredients

Instructions

  • 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.

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