Keto Chicken Parmesan with Pepperoni with Pork Panko
Pork Panko Crusted Keto Chicken Parmesan, Low Carb, Paleo, Grain Free
Servings: 6
Ingredients
- 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
Instructions
- 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.