You knew it was coming – a deliciously tender, fried up chicken cutlet layered with fantastic home-made tasting sauce and melted cheese over the top. Really, you can’t go wrong with comfort food like this – especially when you’re the one making it. Indulge yourself in chicken parmesan one of these weeknights and really see what you’ve been missing out on.

This dish is a little protein-heavy, so make sure that if you’re running high for the day on protein that you sub out the breasts for boneless chicken thighs. You can remove the skin from these and crisp them up yourself in the pan as a snack or as a side dish in itself.

As most of you know, with true homemade tomato sauce, you really have to pack a ton of olive oil into it and let the tomatoes soak it all up. We skip the part of hand-crushing the tomatoes and use a store-bought sauce that’s delicious on its own. Spice it up with some seasoning and oil, and we’ve got ourselves a sauce that tastes like it took all day to make. Little will your guests know, anyway. You can sit there, smiling away at the faces of your family chowing down on a meal that took you under an hour to make.

Bon appetit and enjoy! Let me know your favorite thing to do with chicken parm in the comments below!

Yields 6 servings of Chicken Parmesan

The Preparation

The Chicken

3 medium chicken breasts, (816 g)
Salt and pepper to taste
1 cup shredded mozzarella cheese

The Coating

2.5 ounces pork rinds
¼ cup flaxseed meal
½ cup shredded Parmesan cheese
1 teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
½ teaspoon garlic powder
2 teaspoons paprika
1 large egg
1 ½ teaspoons chicken broth
¼ cup olive oil

The Sauce

¼ cup olive oil
1 cup Rao’s Tomato Sauce
½ teaspoon garlic
½ teaspoon. oregano
Salt and pepper to taste

The Execution

1. Grind up the pork rinds, flaxseed meal, parmesan cheese, and spices in a food processor.

2. Slice chicken breasts in half, or in thirds, and pound them out into cutlets. Season to taste.

3. In a separate container to the coating, crack and egg and whisk with 1 ½ teaspoons of chicken broth.

4. 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.

5. Bread all chicken cutlets by dipping into egg mixture, then dipping into the coating mixture. Set aside on a piece of foil.

6. Heat 2 tablespoons of olive oil in a pan and fry up each piece of chicken, 2 at a time. Add more oil as needed (I used ¼cup in total).

7. Set the pieces of chicken into a casserole dish, add sauce on top, and then sprinkle with 1 cup of mozzarella cheese. Bake at 400°F for 10 minutes or until cheese is nice and melted.

8. 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 6 servings of Chicken Parmesan. Each serving comes out to be 497.5 Calories, 31.31g Fats, 2.62g Net Carbs, and 46.57g Protein.

Chicken Parmesan	Calories	Fats(g)	Carbs(g)	Fiber(g)	Net Carbs(g)	Protein(g)
3 (816 g) chicken breasts	979	21.38	0	0	0	183.60
1 cup shredded whole milk mozzarella cheese	336	25.06	2.45	0	2.45	24.83
2.5 ounces pork rinds	400	25	0	0	0	40
¼ cup flaxseed meal	120	7	10	8	2	6
½ cup shredded Parmesan cheese	166	10.94	1.36	0	1.36	15.4
1 teaspoon oregano	3	0.04	0.69	0.4	0.29	0.09
¼ teaspoon red pepper flakes	1	0.08	0.25	0.1	0.15	0.05
½ teaspoon garlic powder	5	0.01	1.13	0.1	1.03	0.26
2 teaspoons paprika	13	0.59	2.48	1.6	0.88	0.65
1 large egg	72	4.75	0.36	0	0.36	6.28
1 ½ teaspoons chicken broth	1	0	0	0	0	0
¼ cup olive oil	477	54	0	0	0	0
1 cup Rao’s Tomato Sauce	160	12	8	2	6	2
¼ cup olive oil (~2 tbsp. absorbed)	239	27	0	0	0	0
½ teaspoon garlic powder	5	0.01	1.13	0.1	1.03	0.26
½ teaspoon oregano	1	0.02	0.34	0.2	0.14	0.04
Salt and pepper to taste	7	0	0	0	0	0
Totals	2985	187.88	28.19	12.5	15.69	279.46
Per Serving ( /6 )	497.5	31.31	4.7	2.08	2.62	46.57