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4.50 from 2 votes

Keto Chicken Parmesan with Pepperoni with Pork Panko

Pork Panko Crusted Keto Chicken Parmesan, Low Carb, Paleo, Grain Free
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: Italian
Servings: 6
Author: Angela Roberts


  • 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 Can use almond flour
  • 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


  • Trim chicken cutlets from any fat. Flatten with meat pounder.
  • Season with salt and pepper.
  • Beat egg with a few tablespoons of water.
  • Mix Pork Panko (or almond flour) with Pecorino Romano
  • Dip cutlets into egg and panko crumbs.
  • Heat frying pan with about 1/8 inch oil to medium high.
  • Put in chicken cutlets, leaving room in pan for turning. Don't crowd.
  • Turn heat to medium low.
  • You may have to cook in batches.
  • Drain on Paper Towels
  • Place chicken cutlets in one layer in baking dish,
  • Top with tomato sauce, cheese, pepperoni.
  • Bake at 400 degrees F. for 10 minutes or until cheese is melted.
  • Serve with extra parmesan cheese.