What is Chicken Francaise?

Chicken francaise is an egg battered chicken cutlet served with a lemon butter wine sauce.

History of Chicken Francaise

Chicken Francaise can also be spelled chicken francese. Both are considered correct.

This is not a dish from France or from Italy. It was created in America in Rochester, New York in place of the Italian Veal Francese. It is considered an Italian American creation, either in protest to veal or that chicken was more affordable.

How is Chicken Francaise Different from Chicken Picatta?

While both dishes use chicken and lemon, they are different, and I have a chicken picatta recipe here.

• Both recipes use boneless chicken breasts.
• Chicken Francaise is dredged in flour, then egg finish whereas chicken piccata often skip egg altogether and dredge in flour, sometimes with additional parmesan cheese. My keto friendly recipe for chicken piccata does use egg and almond flour.
• Chicken piccata is always is served with squeezed lemon and capers.
• Chicken francaise is served with lemon wine butter sauce, capers optional.

Traditional Chicken Francaise is made with boneless chicken breasts, dredged in flour and then dipped in egg. Unlike other dishes, it is not dipped back into flour or breadcrumbs, but immediately put into a pan with hot oil. The egg batter browns in a most unique and crispy way. The chicken is then topped with a lemon wine sauce.

Various Ways To Make Grain Free Chicken Francaise

• No flour, just egg finish with some optional pecorino romano
• Coconut flour, egg finish
• Almond flour, egg finish
• Flour dredge, egg finish
• Salt, Pepper
• Lemon

I’ve tried all various ways and believe it or not, I liked it with just the egg batter, first dipped into grated pecorino romano cheese, making this nut free, grain free, and very clean keto.

You can prepare the traditional way with a flour dredge before the egg battle, or try the other options. The key is to make sure the oil is hot and not to turn the chicken until the first side is done or it may stick. When done, set chicken aside while making the lemon wine sauce.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, remove to warming platter, make the sauce and pour the sauce over the chicken.

Lemon Wine Sauce

• Lemon Juice
• Lemon
• White Wine
• Butter
• Chicken Broth
• Heavy Cream (optional)

Chicken Francaise is always topped with a lemon wine sauce, which is fairly easy to make. Sliced lemons are placed in hot pan with butter, white wine, lemon juice and chicken broth. Some recipes will add heavy cream or flour to thicken. I will either add heavy cream or a very small amount of xanthan gum to thicken.

See my recipe here for how to make a xanthan gum gel. This is very useful flour substitute for thickening sauces without grains.

This is a dish that should be eaten immediately once the sauce is finished. However, I have refrigerated left over chicken francaise and it was still good heated up.

Sides for Grain Free Chicken Francaise

In keeping with a grain free dinner, good sides could include cauliflower mash and or a good green salad.

Pin This

Print

Chicken Francaise with Lemon Sauce

Chicken Cutlets made with no grains and a Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast, chicken francaise

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless chicken breasts
• 4 eggs
• 1/3 cup pecorino romano see notes for options
• 2 tablespoons finely chopped parsley
• 3 tablespoons water
• Salt and freshly ground black pepper
• 1/2 lemon thinly sliced in rounds

Lemon Sauce

• 1/2 lemon for juice
• 1/2 lemon for thin lemon slices.
• 1 cup chicken broth
• 1/2 cup dry white wine
• butter
• 1/2 teaspoon xanthan gum or see notes for option

Instructions

Chicken Cutlets

• Pound chicken to flatten cutlets. Season with salt and pepper.
• Place pecorino and half parsley in a dish for dredging.
• Beat eggs. Season with salt.
• Heat avocado oil in large frying pan.
• Dip chicken into cheese, followed by egg.
• Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.

Lemon Sauce

• Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
• At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley

Notes

You can dredge chicken francaise in flour before egg dip. 

You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.

Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel. 

The post Best Recipe for Chicken Francaise appeared first on Spinach Tiger.

Every time I see a commercial for pepperoni pizza on TV, I get that little craving, but in my mostly keto life, that has to be saved for the once in a blue moon times. However, now that I’ve discovered these keto pepperoni Mozzaralla snacks, I can enjoy the idea of pepperoni pizza much more frequently.

I’ve used both whole milk and skim milk shredded mozzarella and pepperoni. In place of pepperoni, you could use chopped salami, or cooked crumbled sausage.

I stick these in my toaster oven at 400 degrees for about 6 to 10 minutes. Check and see at 6. The cheese will still be ozzing and you might not think they are done. Notice the outside crispiness, which will tell you they are done. Give them five minutes to cool and the cheese will solidify.

I like Boar’s head pepperoni which is slightly spicy. You can use any brand you like.

Pin This

Why Do I Like Pepperoni Mozzarella Bites

• Easy to Make takes less than ten minutes.
• Satisfies a pizza craving without any dough.
• No Carbs. A snack that satisfies, doesn’t make you hungrier.

More Low Carb Ideas

• Olive Feta Salad
• How to Make Perfect Hard Boiled Eggs
• Pimento Cheese Egg Salad Wraps
• Carnivore Waffles (eggs, mozzarella)

My Favorite Smart Toaster Oven

A snack like the pepperoni mozzarella can be made in minutes without heating your big oven.

The smart toaster oven I use is this Breville Model. It’s well worth it. You will use it everyday.

If you haven’t yet invested in a smart toaster oven, I hope to encourage you to consider this purchase. There are endless ways to use the smart oven because of all the modes, such as toast, roast, bake, airfry, reheat frozen, and so on.

Print

Keto Pizza Pepperoni Mozzarella Snack

Make Pepperoni Mozzarella Snack in less than ten minutes.

Course Healthy Snack

Cuisine Italian

Keyword pepperoni

Ingredients

• 2/3 cup mozzarella
• 9 slices pepperoni

Instructions

• Preheat oven to 400 degrees.
• Arrange mozzarella in flat mounds on parchment paper. Add Pepperoni.
• Bake for 5-8 minutes until edges are browned. You may think it's not done, but cheese will solidify within a few minutes. You should be able to pick it up without it dropping.

The post Keto Pepperoni Mozzarella Snack appeared first on Spinach Tiger.

When talking to friends, I find most people want to enjoy spaghetti squash but are afraid to make it or actually don’t know how. I have a recipe here for making the squash, but know there are many cooking options and you can find them here.

I used this Paleo Italian Meatball recipe. You can use any meatballs you wish. This recipe doesn’t have any bread, keeping the whole dish very low-carb, healthy, and keto friendly.

The sauce is made with one can of Italian tomatoes, a little garlic and olive oil, keeping it real simple. I opted to add some mozzarella and bake it in the oven for 15-20 minutes.

Use Your Favorite Italian Meatballs

Make your own meatballs or use one of these recipes.

• Veal Meatballs Stuffed with Ricotta
• Paleo Meatballs
• Keto Meatballs
• Italian Meatballs in my Spaghetti/Meatballs Recipes

You can also add in ricotta cheese in dollops for extra creaminess.

Spaghetti Squash is actually pretty versatile adapting well to Italian dishes. It will add a little bit of sweet so you will want to make sure you add enough savory flavors and something salty like pecorino Romano cheese.

It’s not hard to make and can be made a day in advance, making weeknight meal preparation easy.

More Spaghetti Squash Recipes

• Spaghetti Squash, Sausage, Mushrooms and Cream
• Three Cheese Spaghetti Squash Lasagna
• Spaghetti Squash Carbonara
• Italian Shrimp with Spaghetti Squash
• Spaghetti Squash Bolognese Ricotta
• Spaghetti Squash Hashbrowns

Kitchen Equipment

• Serving Spoons
• Casserole Dishes of various sizes
• Oxo Box Cheese Grater

Pin This

Print

Spaghetti Squash and Meatball Casserole

Spaghetti Squash with Paleo Meatiballs, Keto Friendly, Low Carb. Paleo, Gluten free.

Course Keto Entree

Cuisine Italian

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 337kcal

Author Angela Roberts

Ingredients

• 2 cups quick tomato sauce recipe below
• meatballs recipe below
• 1 spaghetti squash
• 1 cup mozzarella cheese
• 3/4 cup pecorino romano or parmesan
• parsley
• red chili flakes
• salt
• pepper

Quick Tomato Sauce

• 1 can San Marzano Tomatoes
• 2 tablespoons olive oil
• 1 clove garlic
• 1/4 onion

Easy Paleo Meatballs

• 1 pound Ground Beef (can mix with beef and pork)
• 1/4 cup milk
• 1 small egg
• 1/2 cup pecorino romano or parmesan cheese grated
• 3 garlic cloves minced
• 1/2 cup parsley chopped
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

Make Spaghetti Squash

• Roast spaghetti squash
• Soften spaghetti squash by microwaving for five minutes.
• Or you can just cut in half, lengthwise.
• Scrape out seeds and stringy parts.
• Put face down in pot. Add water up to about 3 inches.
• Roast for 40 minutes or until softened.

Make Meatballs

• Pour milk over ground beef.
• Season meat with parsley, 1/4 cup grated pecorino cheese, egg, garlic, salt and pepper.
• Shape into medium sized meatballs. Bake for 15-20 minutes at 400 degrees F.
• Add to sauce and simmer on low, while you are preparing spaghetti squash.

Tomato Sauce

• Crush tomatoes with hand.
• Heat olive oil.
• Add onion and garlic. Add tomatoes to pot. You may need to add a little bit of water.
• You can choose to smooth out the sauce using a stick blender.
• Season with salt and pepper.
• Cook uncovered for 30 to 40 minutes while squash is baking. Add meatballs as soon as they are ready.

Assemble

• Shred spaghetti squash with a fork.
• Paper towel moisture off of squash.
• Arrange in casserole dish.
• Slice meatballs and arrange in dish.
• Toss with Sauce. You may not use all of the sauce, depending as to how much you have.
• Add mozzarella cheese.
• Bake for 30 minutes at 375 degrees F. or until all cheese is melted.
• Allow to cool about ten minutes. Serve with extra Pecorino Romano or Parmesan cheese.

Notes

You can use ground beef, loose Italian sausage or a mix of of beef/pork.

Net cabs: 7 with Six Servings

Nutrition

Calories: 337kcal | Carbohydrates: 9g | Fat: 20g | Fiber: 2g

The post Spaghetti Squash with Meatballs appeared first on Spinach Tiger.

I made this dish on a Wednesday of last week, and then made it all over again. The honest part is that I was never the biggest fan of spaghetti squash. I’ve made recipes with it before, but this one busted to the top of my all time favorite Fall dishes.

Italian sausage, mushrooms, onions, sage, thyme, pecorino Romano and a splash of heavy cream come together to bring one of the best Italian comfort dishes of the season and it’s still low-carb!

I talk to you all the time about my favorite Pecorino Romano cheese and why I love it so much. It’s a sheep’s milk cheese that has a salty tang, and can be used interchangeably with Parmesan Cheese.

Spaghetti squash tastes best when it is properly softened. This squash is twice baked and tender.

Each bite delivers a moment of comfort with the flavors of the sausage with the grated cheese, the earthiness of mushrooms and slight sweetness of the squash, all pulled together by heavy cream.

Spaghetti Squash Casserole Roasted and Rebaked

The spaghetti squash is roasted and then rebaked in a casserole. This also happens to be a very pretty dish that makes a beautiful presentation if you decide to put it back into the shell of the squash.

Spaghetti Squash is Easy to Make

I have a whole post here on how to cook spaghetti squash a few different ways.

Spaghetti Squash is only 31 calories per cup and about 5.5 net carbs.

More Spaghetti Squash Recipes

• Three Cheese Spaghetti Squash Lasagna
• Spaghetti Squash Carbonara
• Spaghetti Squash Three Cheese Lasagna
• Spaghetti Squash Hash Browns
• Italian Shrimp with Spaghetti Squash
• Spaghetti Squash Bolognese Ricotta

Print

Spaghetti Squash Casserole Recipe with Italian Sausage

Italian Sausage and Mushrooms come together with Spaghetti Squash and Heavy Cream for delicious Winter Comfort Food.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

Roast Spaghetti Squash

• 1 large Spaghetti Squash
• 1 tablespoon olive oil or butter
• salt and pepper

Squash Filling

• 2 pieces bacon
• 1/2 onion finely diced
• 2 cups mushrooms sliced
• 1 pound Italian Sausage removed from casing
• 1/2 cup freshly grated parmesan or pecorino Romano Cheese.
• 1/4 cup heavy cream
• salt
• pepper

Instructions

Roast Spaghetti Squash Instruction

• Microwave spaghetti squash for 3 to 5 minutes, to make it soft enough to cut it.
• Carefully cut in half lengthwise using a towel to hold the squash.
• Scoop out seeds. It’s important to do that now, as they are harder to separate out once baked.
• Brush olive oil or butter over spaghetti squash.
• Put into baking dish open squash side down.
• Roast for 30 minutes at 400 degrees F. or until it’s easy to shred squash into tendrils with a fork.

Squash Filling

• While squash is roasting, slice bacon across into small lardons.
• Fry bacon until you have crispy pieces. Drain on paper towels and set aside.
• Keep just enough of the bacon grease to sauté the onions and mushrooms for about 5 minutes until soft. Once cooked add to dish with the bacon.
• Wipe out grease from pan and cook sausage, removing it from casing.
• Drain sausage on paper towels.
• Remove spaghetti squash and allow to cool.
• Use the fork to shred the squash.
• Mix together sausage, bacon mushroom mixture, squash.
• Add half cheese and heavy cream.

Assemble

• Put into a baking dish or back in reserved squash shells.
• Season with salt and pepper.
• Sprinkle remaining grated cheese and bake for twenty minutes at 400 degrees.

The post Creamy Spaghetti Squash Casserole Recipe with Italian Sausage appeared first on Spinach Tiger.

Athough it takes more time than just sticking sausage and peppers in the oven, it’s probably one of the best methods for tender yet caramelized sausage that feeds a crowd well and my friends would agree! Double or triple this recipe when the crowd comes over and serve it with my overnight focaccia (recipe coming this week).

Sausage, Peppers, Onions Stovetop Process

• Use multi-color bell peppers: two bell peppers, one onion to one pound sausage.
• Flavor the olive oil first with some garlic, which is removed once golden.
• Place sausage in large pan with water and steam until they are nearly done.
• Cool, peel and slice across diagonally.
• Slice onion and sautè until softened. Set aside.
• Sautè sausage with slivered pepper.
• Add in onions.
• Season with salt and pepper.

Why Peel the Sausage?

The sausage will be much better peeled and not have that rubbery texture on outside. Once you peel sausage, you will always want to do that whenever you’re adding bite-sized sausage to a dish.

I ended up having to use to two large frying pans for 4 pounds of sausage for a potluck. I’ll write the recipe for one pound of sausage, so increase the amount according to your needs.

Sausage and Peppers is Great for a Potluck, Party or Game Day

Potluck or Party: It’s a great “take to” dish, once cooked and covered with a lid. You can also serve with rolls for sandwiches. This is a dish that can be made ahead and reheated. Double the recipe for a crowd.

Tips

• Slice Peppers and Onions ahead of time. Cover with plastic wrap.
• Increase amount of peppers and onions according to your taste.
• Serve with pasta for a bigger meal.
• Serve with rolls or focaccia for sandwiches.
• Serve with a side salad.
• Serve with crispysmashed potatoes.

More Recipes with Italian Sausage

• Italian Sausage Lentil Soup
• Italian Sausage and Greens Stir Fry
• Creamy Sausage Ragu with Pasta
• Creamy Spaghetti Squash Sausage Casserole
• Broccoli Rabe with Italian Sausage
• Italian Sausage Stuffed Eggplant
• Italian Sausage Balls
• Low Carb Sausage Breakfast Casserole
• Spicy Italian Soup with Sausage

Pin This

Print

Stovetop Sausage and Peppers

Authentic Italian Sausage and Peppers

Ingredients

• 1 pound Italian Sausage Links
• 2 bell peppers varied colors
• 1 large onion
• 1 garlic cloves
• 2 tablespoons olive oil
• salt
• pepper

Instructions

• Seed and cut bell peppers into 1/2 inch slivers. Set Aside
• Cut bell peppers into 1/2 inch slivers. Set Aside.
• Slice onion into slivers and sautè in olive oil on medium low heat until softened. Remove to a bowl.
  
• Place sausage in frying pan with 2 inches of water on medium heat until sausages are almost cooked. This steams the sausage.
• Cool. Peel. Cut across into bite sized pieces.
• Fry garlic cloves in oil in large frying pan until golden. Remove garlic cloves.
• Add sliced sausages to this pan. Sauté for a few minutes on medium heat.
• Add peppers to sausage. Once the peppers are softened, add the onion back in. Cook for a minute to warm the onion.
  
• Season with salt and pepper as needed.

The post Stovetop Sausage, Peppers and Onions for a Crowd appeared first on Spinach Tiger.

Lately I’ve making keto crepe recipes, sweet, savory, layered and stuffed. This keto crepe cannelloni might be my new favorite. There are many variations for cannelloni, and this version is meat filled.

Stuffed with ground beef and ground pork, mixed with ricotta, pecorino romano and spices, topped with tomato sauce, it tastes authentically Italian.

Almond flour replaces traditional flour and there are no breadcrumbs in the recipe, making this a perfect keto friendly Italian dinner.

You will find some cannelloni recipes that are stuffed with spinach and ricotta the same way I made this spinach crepe lasagna.

Keto crepes are very versatile and once you know how to make these, you can enjoy crepes a number of ways.

The first thing you need to do is make the keto crepes. The more I make them, the better they get and the more I learn. It’s important to have the batter thin enough so you can swirl what you need in your pan and pour the excess back into the batter.

Make a Fast Tomato Sauce

Make a fast tomato sauce with a can of San Marzano Tomatoes. Heat for 20 minutes wiht olive oil, sautèed onion or garlic (to be removed), salt, pepper. Use an immersion blender to blend to a puree. You can also use any tomato sauce of your choice.

More Low Carb Italian Recipe from Spinach Tiger

• Keto Crepe Lasagna
• Eggplant Rollatini
• Eggplant Lasagna
• Italian Meatball Soup

Pin This

Print

Keto Crepe Cannelloni with Meat Filling

Low Carb, Keto Crepe Cannelloni with Meat Filling and Ricotta Cheese

Course Entree

Cuisine Italian

Keyword crepe lasagna, keto lasagna

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Crepe Making Time 20 minutes minutes

Servings 4 servings

Calories 540kcal

Ingredients

• 15 ounce ricotta cheese
• 1 egg
• 3/4 pound ground beef
• 3/4 pound ground pork
• 1/2 cup pecorino romano cheese grated
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped parsley
• 1 cup tomato sauce sugar free
• 8 keto crepes

Keto Crepe Recipe

• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup almond milk
• 2 eggs
• baking spray
• 2 tablespoons water
• 2 tablespoons melted butter

Instructions

• Mix the meat together with egg, pecorino cheese, salt, pepper and parsley.
• Saute ground meat, breaking it up in pan, until all meat is cooked through.
• Mix ricotta with ground meat.
  
• Preheat oven to 350 degrees F. Use an 9 x 9 baking dish and cut crepes to fit the dish.
• Place meat/ricotta mixture on crepe and roll up.
• Put tomato sauce on bottom of baking pan. Add each rolled stuffed crepe.
• Top with tomato sauce. You may want to add mozzarella cheese on top. That's an option. Top with foil prior to baking.
• Bake at 350 F. for 20 minutes and turn up to 400 degrees for another five minutes. You may need more time if cheese isn't melted enough if using cheese for a topping.

Keto Crepes

• Mix almond flour with salt. Set aside.
• Mix eggs with almond milk, melted butter.
• Add dry mixture. Add a few teaspoons water if you need to thin down crepes.
• Heat crepe pan. I used a 7 inch crepe pan, which made 8 crepes.
  
• Add baking spray. Hold crepe pan off the stove and add 1/4 crepe batter. Swirl around to cover pan. Put back on stove and cook for about 4 minutes on medium. Turn over for about 10 seconds.

  NOTE: Makes up to 10 crepes. If you are using a larger pan, you'll make less crepes and can cut them to fit your baking dish.
  
• Tomato sauce recipe here.

Notes

Macros are for Spinach Version. 

Nutrition

Serving: 1of 4 | Calories: 540kcal | Carbohydrates: 11g | Protein: 32g | Fat: 39g | Fiber: 2g

The post Keto Crepe Cannelloni with Meat Filling appeared first on Spinach Tiger.

The keto crepes are made with almond flour, eggs, melted butter, sour cream, and almond milk. They do take a lot of patience, but once you have a batch, you can refrigerate or freeze for later use.

Cooking tip: Pour batter onto pan that is held up off stove. Swirl around and pour excess batter back into the bowl. If your batter is not thin enough for this, add more almond milk.

This batch worked well with my plans to use them as the lasagna noodle substitute. Layering ricotta cheese, mozzarella, tomato sauce with the crepes, this keto crepe lasagna will satisfy a craving keto or low carb folks get from time to time.

I did not add meat the first time I made this recipe because I made it for Good Friday (no meat), but the second time I used crumbled Italian sausage, which was great. You could also use crumbled paleo meat balls, or bolognese for an even more of a hearty meal.

Ingredients for Low Carb Crepe Lasagna

• 6-8 Keto Crepes
• 15 ounce ricotta cheese
• 1 egg
• 1/2 cup chopped spinach or Variation: 1 cup crumbled Italian Sausage
• 1/2 cup pecorino romano, grated
• 1 cup shredded mozzarella
• 1/2 cup tomato sauce (sugar free)

Ingredients for the Savory Keto Crepes

• 1/2 cup almond flour
• 1/2 cup almond milk, more if needed
• 2 tablespoons melted butter
• dash salt
• avocado spray for crepe pan

MACROS: 9 Net Carbs per serving Calories: 530 Fat: 39 grams Protein: 32 Grams

Equipment Needed for this Recipe

• Crepe Pan
• 8 x 8 Baking Dish

Similar Keto Friendly Italian Recipes

• Chicken Parm
• Eggplant Parm
• Sausage Crust Pizza
• Spaghetti Squash Lasagna
• Eggplant Rollatini
• Italian Sausage Stuffed Eggplant
• Savory Ricotta Fritters

Pin This

Print

Keto Crepe Lasagna

Low Carb, Keto Crepe Lasagna with Ricotta Cheese, spinach or Italian sausage.

Course Entree

Cuisine Italian

Keyword crepe lasagna, keto lasagna

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Crepe Making Time 20 minutes minutes

Servings 4 servings

Calories 540kcal

Ingredients

• 15 ounce ricotta cheese
• 1 egg
• 1/2 cup chopped spinach cooked or raw
• 1/2 cup pecorino romano cheese grated
• 1 cup shredded mozzarella
• 1/2 cup tomato sauce sugar free
• 8 keto crepes

Keto Crepe Recipe

• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 2 eggs
• baking spray
• 2 tablespoons water
• 2 tablespoons melted butter

Instructions

• Preheat oven to 350 degrees F. Use an 8×8 baking dish and cut crepes to fit the dish.
• Make sure to drain ricotta, by sitting on paper towel in colander. Some ricotta cheese is more moist than others.
• Mix ricotta with egg, spinach and pecorino romano. If not using spinach, add some chopped parsley or chopped basil. Season with salt and pepper.
  
• Layer the crepes with ricotta. You can cup the crepes to fit a square pan. Start with small amount of sauce, crepe, ricotta cheese, and so forth. Finish with sauce and mozzarella cheese.
  
• Bake at 350 F. for 20 minutes and turn up to 400 degrees for another five minutes. You may need more time if cheese isn't melted enough.
• If you don't want to use spinach, you can layer the very last layer with the cooked crumbled Italian Sausage.
  

Keto Crepes

• Mix almond flour with salt. Set aside.
• Mix eggs with almond milk, melted butter.
• Add dry mixture. Add a few teaspoons water if you need to thin down crepes.
• Heat crepe pan. I used a 7 inch crepe pan, which made 8 crepes. Whichever pan you use, follow the next instruction.
  
• Add baking spray. Hold crepe pan off the stove and add 1/4 crepe batter Or more if your pan is bigger. Swirl around to cover pan. Pour excess back into the batter. Put back on stove and cook for about 4 minutes on medium. Turn over for about 10 seconds.

  NOTE: Makes up to 10 crepes. If you are using a larger pan, you'll make less crepes and can cut them to fit your 8 x 8 baking dish.
  

Notes

Macros are for Spinach Version. 

Nutrition

Serving: 1of 4 | Calories: 540kcal | Carbohydrates: 11g | Protein: 32g | Fat: 39g | Fiber: 2g

The post Keto Crepe Lasagna appeared first on Spinach Tiger.

It’s all in the ingredients and the technique, and it only takes minutes to make.

Ingredients for Keto Italian Parmesan Crusted Chicken Cutlets include herbs and pecorino romano cheese, the flavor boosters. Chicken cutlets, trimmed and sliced thin (for chicken parm) or thick are dipped into beaten eggs and dipped again in a mixture of herbs and grated cheese, then fried in olive oil on low setting.

Ingredients for Keto Italian Chicken Cutlets

• Boneless Chicken Breasts
• Eggs
• Pecorino Romano Cheese
• Italian Seasoning
• Olive Oil
• Lemon Wedges (for garnish)
• Salt, Pepper

These are ready to eat, or can be used for delicious chicken parm like here. Chicken cutlets can also be sliced and served in a big tossed salad with a vinaigrette.

• Lemon Honey Vinaigrette
• Champagne Vinaigrette
• Red Wine Shallot Vinaigrette
• Apple Cider Maple Vinaigrette
• Warm Honey Mustard Vinaigrette

One thing I always do is give my chicken breasts a little pounding to thin them out.

Take precautions with raw chicken, as you don’t want to contaminate your surfaces. I never lay cutlets on a wooden cutting board. I have a special “chicken only” color coded mat that I lay over my cutting board or on the counter. You can put the cutlets in a plastic bag or between parchment (my preference) and use the side of a mallot, a cast iron frying pan or a heavy rolling pin to thin the cutlets.

Note: You can skip the flattening and slice the cutlets into thinner pieces.

Of course one of the most popular ways to address chicken cutlets is to make chicken parm.

Print

Keto Parmesan Crusted Chicken Cutlets

Keto Parmesan Crusted Chicken Cutlets, (grain free, gluten free)

Course Entree

Cuisine Italian

Keyword chicken cutlets

Prep Time 14 minutes minutes

Cook Time 15 minutes minutes

Baking Time 15 minutes minutes

Ingredients

• 2 boneless chicken breasts
• salt, pepper
• 2 large eggs
• 2 cups grated cheese (pecorino or parmesan) Or combination
• 4-6 tablespoons avocado or olive oil

Instructions

• Slice chicken breasts crosswise for cutlets. Cut into pieces. Pound thin. It's important to pound the chicken breast pieces, which helps to tenderize them. Place between two pieces of plastic wrap or parchment and pound with rolling pin. Or use a meat tenderizer tool.
• Sprinkle chicken with Italian seasoning.
• Beat eggs with a two tablespoons of water.
• Season chicken with salt and pepper.
• Mix italian seasoning into cheese.
• Dip chicken in eggs, then cheese.
  
• Heat oil in heavy, large frying pan. Cook on medium low.
• Fry chicken cutlets about 3-5 minutes on each side. Don't turn over until chicken moves easily. Chicken is done when center is 165 degrees F.
  

The post Parmesan Crusted Chicken Cutlets (Gluten Free, Nut Free) appeared first on Spinach Tiger.

I have made chicken parmesan a few times on this blog, once with a gluten free breading, and once with a pork panko breading and pepperoni. This time, though, I tried a completely different technique in preparing the keto chicken parmesan.

I used egg and pecorino cheese as my breading, and I prepped the whole thing in under 30 minutes including making a fast, fresh tomato sauce.

You need five main ingredients to make keto chicken parmesan:

• boneless chicken breast
• parmesan or pecorino grated cheese
• eggs
• tomato sauce
• mozzarella cheese

How to Pound Out Chicken Cutlets

You need to pound your chicken breasts thinly.

Take precautions with raw chicken, as you don’t want to contaminate your surfaces. I never lay cutlets on a wooden cutting board. I have a special “chicken only” color coded mat that I lay over my cutting board or on the counter.

The safest thing to do is to put the chicken in plastic bag and pound it flat, so chicken pieces aren’t flying around, contaminating the kitchen. I use a heavy rolling pin, but you could use the back of a cast iron pan or a meat pounder.

Keto Italian Chicken Cutlets (no bread)

This is the best and easiest way to make keto Italian chicken cutlets with a zero carb count.

• Dry chicken cutlets
• Season with salt, pepper.
• Dip in grated cheese mixed with Italian seasoning.
• Dip in egg wash (beaten eggs with a tablespoon of water).
• Dip again in grated cheese. (This part is optional). (I didn’t find much of a difference redipping the chicken back in the cheese. )
• Fry in avocado oil or olive oil. Turn after about five minutes. The chicken cutlet will move easily when it’s ready to be turned. Cook for another three to five minutes.

Secret for Fast Tomato Sauce

You could use a pre-made tomato sauce from the grocery store, but I never do that.

I always make my own with a large can of good San Marzano tomatoes and I look for the word “certified.” Cento is a great brand and there are others.

Process: Heat some olive oil in saucepan. Squeeze the tomatoes into the pan. Discard any rough pulp that doesn’t easily squeeze. Add salt, pepper, and either a little garlic powder or onion powder. Add some fresh basil if you have it. The sauce is done when the chicken is cooked. You may not use all of the sauce, and you can freeze what remains.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, adding fully cooked chicken to the casserole dish following by tomato sauce and cheese.

PIN THIS

Similar Recipes from Spinach Tiger

• Old School Gluten Free Chicken Parmesan
• Keto Chicken Parmesan with Panko and Pepperoni
• Keto Eggplant Parmesan with Pepperoni
• Keto Eggplant Lasagna
• Eggplant Rollatini
• Keto Chicken Tenders

Print

Keto Chicken Parmesan

Keto Chicken Parmesan with Five Ingredients (No Bread)

Course Entree

Cuisine Italian

Keyword chicken parmesan

Prep Time 14 minutes minutes

Cook Time 15 minutes minutes

Baking Time 15 minutes minutes

Ingredients

• 2 boneless chicken breasts
• salt, pepper
• 2 large eggs
• 2 cups grated cheese (pecorino, parmesan)
• 4 tablespoons avocado or olive oil
• 2 cups tomato sauce
• 1 tablespoon Italian seasoning
• 2 cups whole milk mozzarella cheese grated

Easy Tomato Sauce

• 1 can San Marzano Tomatoes
• 1 tablespoon olive oil
• salt, pepper

Instructions

• Slice chicken breasts crosswise for cutlets. Pound thin. Cut into pieces.
• Beat eggs with a two tablespoons of water.
• Season chicken with salt and pepper.
• Mix italian seasoning into cheese.
• Cover chicken with cheese. Dip in egg. You might want to cover the chicken into more cheese. Either way works. You could fry after you dip in egg or add more grated cheese.
  
• Heat oil in heavy, large frying pan.
• Fry chicken cutlets about 5 minutes on each side. Don't turn over until chicken moves easily.
  
• Heat tomato sauce until warmed through.
• Place a layer of sauce in flat casserole dish. Place the chicken on sauce in one layer. Top with thin layer of more sauce. Top with mozzarella cheese.
  
• Cover with foil and bake for 10 minutes. Uncover and bake another five minutes or until the cheese is melted the way you like it.
  
• Top with parsley and serve with more parmesan or pecorino romano cheese.
  

Easy Tomato Sauce

• Heat oil in medium sized sauce pan. Add tomatoes, crushing the tomatoes with your hand. Discard any pulp that seems stringy or doesn't crush. Season with dash garlic powder or onion powder if desired.
• Cook on low (about 20-30 minutes) while you are making the chicken.

The post Keto Chicken Parmesan appeared first on Spinach Tiger.

We quickly looked up a few recipes and made garlic confit. They he and the boys ate nearly a loaf of sourdough bread with the softened garlic. You can call that a good day.

Since then, I thought of of a way to improve that first go around. But before I get into that let’s answer a few questions about garlic confit.

What is Garlic Confit?

Confit is cooked covered in fat. Duck confit is slowly cooked in duck fat. It was a method of preservation. Vegetables can be cooked confit style slowly cooked in olive oil.

Garlic confit is peeled, covered in olive oil and either cooked very slow and low on top of the stove or in the oven.

How Long Does Garlic Confit Last?

Although confit was originally discovered for preservation, I suggest making garlic confit in small batches and eating within a reasonable time.You can keep your garlic confit in the refrigerator for up to two weeks and frozen for up to 3 months.

How Do You Peel Garlic?

My method is simple. I put the garlic heads in a stainless bowl, cover it with another bowl and shake up and down. The skins will fall off. Please don’t buy pre-peeled garlic. Use fresh whole garlic heads for this recipe (or any recipe). Pre-peeled garlic goes rancid quickly.

How to Make Garlic Confit in the Oven

• Peel garlic.
• Put in oven proof dish. I use an onion soup crock so I can pile up the garlic cloves and completely cover with olive oil.
• Add olive oil and some peppercorns.
• Add fresh thyme sprigs.
• Bake at 275 degrees F for 1 hour until the cloves turn soft and golden.
• Spread on bread and be in heaven.

How to Use Garlic Confit

• Spread on Sourdough Bread.
• Add to ground meat, like meatballs. The sweetness of garlic confit is better than adding raw garlic. I did this yesterday and so yum.
• Add to soups, stews, tomato sauce.
• Spread on steak
• Add to mashed potatoes.
• Add to cooked vegetables like eggplant spread or white beans dip.
• Spread on burger buns or hoagie buns.

Store in airtight jar in the refrigerator.

Don’t forget to try duck confit.

Pin This

More Recipes

Print

Garlic Confit

Garlic Confit, baked in olive oil and thyme to spice up your favorite dishes.

Course Appetizer

Cuisine Italian

Keyword garlic, garlic confit

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Ingredients

• 3 garlic heads
• 4 thyme sprigs
• 1 cup olive oil more if needed
• 1 teaspoon peppercorns

Instructions

• Peel garlic cloves. An easy way is to place garlic in stainless steel bowl. Top with another stainless steel bowl and shake. The peels will come off.
  
• Place garlic cloves in oven proof bowl. I used a soup crock. Top with olive oil. Cover with foil.
  
• Bake at 400 degrees F. for about 1 hour, 15 minutes, until garlic is golden and softened.
  
• Store in jar in refrigerator for up to two weeks.
  

The post How to Make Garlic Confit in the Oven appeared first on Spinach Tiger.