1-First Step: Prepare the chicken cutlets and initial coating. Pound the chicken breasts to about 1/4 inch thickness. Season with 1/2 teaspoon salt. Lightly coat both sides with almond flour, which helps create the base for your low carb chicken parmigiana breading.

2-Second Step: Mix the egg and dry coating. Whisk 3 large eggs in a small bowl. In another bowl, combine the remaining 2 cups almond flour, 1/2 cup parmesan cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. This dry mix is the heart of the keto chicken parmesan recipe, creating that “crumb” effect without wheat breadcrumbs.

3-Third Step: Coat every piece thoroughly. Dip chicken in the egg mixture, allowing excess to drip. Then coat thoroughly in the dry mixture, making sure each piece gets an even layer. Repeat for all pieces so your low carb chicken parmigiana holds its texture during frying and baking.

4-Fourth Step: Fry for crispness (recommended). Heat 2 tablespoons oil in a non-stick pan over medium heat. Fry chicken for 2 to 3 minutes on one side until golden, then 3 more minutes on the other side. Drain on paper towel. If you prefer less oil, you can use baking or air frying, but the frying step is the best path to crisp coating.

5-Final Step: Bake with sauce and cheese, then serve. Preheat oven to 400°F. Place crumbed chicken on a lined baking sheet. Top each piece with 2 cups sugar-free tomato sauce (divided), 1 1/2 cups fresh sliced mozzarella (divided), and 1/3 cup parmesan cheese (divided). Bake for 10 to 15 minutes until cheese is melted and slightly golden. Serve immediately for the best crunch.