Oven Baked Chicken Parmesan

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

4 chicken cutlets

1 egg

½ cup Parmesan cheese (divided)

2 slices keto bread* (or low carb bread)

1 teaspoon Italian seasoning

1 ⅓ cup low carb pasta sauce (more for serving)

1 cup mozzarella cheese

fresh parsley or basil for garnish (optional)

Directions

Preheat the oven to 400°F.

Rip the bread and place it in a food processor or blender for a few seconds to make fresh bread crumbs.

Beat the egg in a small dish.

Pour breadcrumbs into a shallow dish and add ½ of the Parmesan cheese and Italian seasoning.

Season chicken cutlets with salt & pepper, then dip into the egg mixture, followed by the breadcrumb mixture.

Place on a large greased baking sheet and spray with cooking spray. Bake for 10 minutes. Top each chicken cutlet with ⅓ cup pasta sauce, ¼ mozzarella cheese, and sprinkle with the remaining Parmesan cheese.

Bake an additional 5-6 minutes or until the chicken reaches 165°F. Do not overcook.

Broil 1 minute to brown the cheese, if desired.

Nutrition

• Calories: 396 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.03 g
• Cholesterol: 191 mg
• Sodium: 1053 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 52 g