Keto Veal Parmesan Recipes

KETO CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 F. Line a baking pan or rack with parchment paper.
• In a large bowl, whisk the egg and heavy cream together.
• In another bowl, mix together the parmesan cheese, almond flour, and seasoning.
• Working with one chicken breast at a time, dip it in the egg mixture, flip it to cover both sides with the egg mixture, then transfer it to the parmesan mixture.
• Cover the chicken completely with the parmesan mixture, getting it in the folds.
• Transfer the coated breast onto the baking pan or rack. Repeat with the remaining 3 chicken breasts.
• Bake for 20 minutes, then take out of the oven.
• Spread 3 tbsp of marinara on each piece, and add the cheese on top.
• Bake for another 10-15 minutes until the cheese has melted and is a bit golden.
• Enjoy on its own or with a side of steamed vegetables.

KETO VEAL PARMESAN

Steps:

• Preheat the oven to 350 degrees F.
• Place the cutlets between pieces of parchment paper and use a meat mallet to pound the cutlets to about 1/8 inch in thickness.
• In a shallow bowl, whisk together the pork rind crumbs, whey, baking powder, Italian seasoning, salt, pepper, garlic and onion powder.
• In another shallow bowl, beat the eggs together.
• Dip one cutlet at a time into the eggs then breading. Place breaded cutlets on a baking sheet pan while you finish coating the rest.
• Heat the oil in a large skillet. Once oil is hot, place 4 cutlets in the pan and fry 2-3 minutes on each side until nicely browned. Remove and fry remaining cutlets.
• Pour a half cup of sauce into a 9 by 13 baking dish. Spread it over the bottom. Place 4 cutlets on the sauce. Top with one cup sauce. Sprinkle 1/4 cup of grated parmesan cheese over the sauce. Add 4 ounces of shredded mozzarella cheese over the top. Repeat this for the remaining cutlets. Cover and bake 25-30 minutes until sauce is bubbling and cheese is melted. Serve with fresh chopped parsley.

KETO CHICKEN PARMESAN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
• Beat egg and cream together in a bowl.
• Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
• Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
• Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
• Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
• Broil until cheese is bubbling and barely browned, about 2 minutes.