Keto Chicken Parmesan with Pepperoni with Pork Panko
Prep time
Cook time
Total time
Pork Panko Crusted Keto Chicken Parmesan, Low Carb, Paleo, Grain Free
Recipe type: Entree
Cuisine: Italian
Serves: 6
  • 2 cups tomato sauce RECIPE HERE (may not use all)
  • 1 pound chicken boneless chicken breasts
  • 2 eggs (may use less)
  • 2 to 4 cups pork panko ORDER HERE
  • 1 cup pecorino romano
  • olive oil or avocado oil for frying
  • 1 pound mozzarella cheese, grated
  • pepperoni slices (2-3 per cutlet)
  • Parmesan cheese grated for table
  1. Trim chicken cutlets from any fat. Flatten with meat pounder.
  2. Season with salt and pepper.
  3. Beat egg with a few tablespoons of water.
  4. Mix Pork Panko with Pecorino Romano
  5. Dip cutlets into egg and panko crumbs.
  6. Heat frying pan with about ⅛ inch oil to medium high.
  7. Put in chicken cutlets, leaving room in pan for turning. Don't crowd.
  8. Turn heat to medium low.
  9. You may have to cook in batches.
  10. Drain on Paper Towels
  11. Place chicken cutlets in one layer in baking dish,
  12. Top with tomato sauce, cheese, pepperoni.
  13. Bake at 400 degrees F. for 10 minutes or until cheese is melted.
  14. Serve with extra parmesan cheese.
Recipe by Spinach Tiger at