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Crispy Keto Chicken Parmesan with Pork Rind Crust

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A low-carb, keto-friendly chicken Parmesan recipe featuring a crispy pork rind crust that stays crunchy under marinara and melted mozzarella. Quick and easy to prepare, perfect for family dinners and potlucks.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 to 1.5 pounds / 450-675g)
  • 2 cups pork rinds, crushed finely (about 60g)
  • 1 cup freshly grated Parmesan cheese (about 100g)
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2–3 tablespoons olive oil or avocado oil for frying
  • 1 cup marinara sauce, no sugar added (about 240ml)
  • 1 cup shredded mozzarella cheese (about 100g)
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Crush 2 cups of pork rinds into fine crumbs using a food processor or by placing them in a sealed plastic bag and pounding with a rolling pin. Transfer to a mixing bowl.
  3. Mix 1 cup freshly grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper into the crushed pork rinds. Stir well to combine.
  4. Pat dry 2 boneless, skinless chicken breasts with paper towels. Slice each breast horizontally to create two thin cutlets (about ½ inch / 1.25 cm thick).
  5. Set up dredging stations: In one bowl, beat 2 large eggs. In another, place the pork rind and Parmesan mixture.
  6. Dip each chicken cutlet first into the beaten eggs, letting excess drip off, then press firmly into the pork rind mixture to coat thoroughly on both sides.
  7. Heat 2-3 tablespoons olive or avocado oil over medium-high heat in a large skillet. Once hot, add the coated chicken cutlets. Cook 3-4 minutes per side until golden brown and crusty but not fully cooked through (internal temp about 140°F / 60°C). Avoid overcrowding the pan; fry in batches if needed.
  8. Place the seared chicken cutlets in a baking dish. Spoon 1 cup marinara sauce evenly over each piece, then sprinkle 1 cup shredded mozzarella on top.
  9. Bake in the preheated oven for 10-12 minutes, or until the chicken is fully cooked (165°F / 74°C) and the cheese is melted and bubbly with some golden spots.
  10. Remove from oven and sprinkle chopped fresh basil or parsley over the top. Let rest for 5 minutes before serving.

Notes

Pan-frying before baking is key to keep the crust crispy and seal in moisture. Use freshly grated Parmesan for better melting and flavor. If crust softens under sauce, broil for 1-2 minutes at the end to restore crunch. Let chicken rest 5 minutes after baking to firm up the crust. Almond flour can be used as a pork rind substitute for a different texture. For dairy-free, swap cheeses with vegan alternatives.

Nutrition

Keywords: keto chicken parmesan, low-carb chicken parmesan, pork rind crust, keto dinner, low-carb recipe, gluten-free chicken parmesan, keto comfort food

Find it online: https://tastypierecipes.com/crispy-keto-chicken-parmesan-with-pork-rind-crust-easy-low-carb-recipe/