THE PREPARATION
The Chicken
3 small°Chicken Breasts
Salt and Pepper°to Taste
1 cup°Mozzarella Cheese
The Coating
2.5 oz.°Pork Rinds
1/4 cup°Flaxseed Meal
1/2 cup°Parmesan Cheese
1 tsp.°Oregano
1/2 tsp.°Salt
1/2 tsp.°Pepper
1/4 tsp.°Red Pepper Flakes
1/2 tsp.°Garlic
2 tsp.°Paprika
1 large°Egg
1 1/2 tsp.°Chicken Broth
1/4 cup°Olive Oil
The Sauce
1/4 cup°Olive Oil
1 cup°Rao’s Tomato Sauce
1/2 tsp.°Garlic
1/2 tsp.°Oregano
Salt and Pepper°to Taste
THE EXECUTION
- Grind up°pork rinds,°flaxseed meal, parmesan cheese, and spices in a°food processor.
- Slice chicken breasts in half or in thirds and pound them out into cutlets. Season to taste.
- In a separate container to the coating, crack and egg and whisk with 1 1/2 tsp. chicken broth.
- In a saucepan, combine all ingredients for the sauce and whisk together. Let this cook for at least 20 minutes while you are making the chicken.
- Bread all chicken cutlets by dipping into egg mixture, then dipping into the coating mixture. Set aside on a piece of foil.
- Heat 2 tbsp. olive oil in a pan and fry up each piece of chicken 2 at a time.
- 7. Add more oil as needed (I used 1/4 cup in total).
- Set pieces of chicken into a casserole dish, add sauce on top, and then sprinkle with 1 cup of mozzarella cheese. Bake at 400F for 10 minutes or until cheese is nice and melted.
- Serve up with some broccoli and olives on the side! You can alternatively serve up 1 chicken cutlet with olives and broccoli for a smaller serving size.
This makes 4 servings of Chicken Parmesan
Each serving comes out to be°646 Calories, 46.8g Fats, 4g Net Carbs, and 49.3g Protein.