Low-Carb Chicken Parmigiana

1. 1

   Position the oven rack about 6 inches from the heat source and preheat the broiler.

2. 2

   Slice the chicken breast horizontally through the middle from one side to within 1/2 inch of the other side. Open it like a book and pound it flat to about 1/2 inch thick.

3. 3

   Whisk the egg and cream together in a bowl.

4. 4

   In a separate shallow bowl or plate, mix the crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper, black pepper, and Italian seasoning.

5. 5

   Dip the chicken into the egg mixture and coat it completely. Press the chicken into the breading, thickly coating both sides.

6. 6

   Heat a skillet over medium-high heat and add the ghee. Place the chicken in the pan and cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Take care to keep the breading in place.

7. 7

   Move the chicken to a baking sheet. Cover with tomato sauce and top with mozzarella cheese.

8. 8

   Broil until the cheese is bubbling and just lightly browned, about 2 minutes.

• Calories 713.0 kcal High
• Protein 85.63 g Good Source
• Carbs 7.5 g Moderate
• Total Fat 37.4 g High
• Saturated Fat 19.52 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 348.18 mg High
• Sodium 1220.22 mg High
• Fiber 1.64 g Low Source
• Sugar 2.69 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 438.74 mg Good Source
• Iron 3.01 mg Moderate
• Potassium 308.49 mg Low Source
• Vitamin A 192.83 mcg_rae Good Source
• Vitamin C 3.61 mg Low Source
• Vitamin D 0.92 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄