Low-Carb Fried Chicken Cutlet Parmigiana

If you think you can’t have Chicken Parmigiana over a bed of Spaghetti while on a low-carb diet, think again. Enter stage left my recipe for breaded then fried chicken breasts baked with No Sugar Added Tomato Sauce covered in melted Mozzarella Cheese. Nestle one chicken breast on a bed of Past Zero no carb Spaghetti and you will be eating just like your friends at the nearest Five Star Italian Restaurant.

Although there are a few steps to this recipe, all-in-all it is an easy one to make. I fried the chicken breasts earlier in the day then set a few aside for lunch later in the week. Once I was ready to make dinner I placed the remaining chicken breasts in a pan, covered them with the No Sugar Added tomato sauce and baked in the oven. Right before serving I added the Mozzarella Cheese then broiled them until brown on top.

Ingredients for Fried Chicken Cutlets

  • 3 Large Boneless, Skinless Chicken Breasts
  • Almond Flour
  • 1 Egg, beaten with a splash of water
  • Pork Rind Panko. In my opinion the best Zero Carb Breadcrumbs on the market
  • Granulated Garlic Powder
  • Italian Seasoning
  • 24 Ounce Jar No Sugar Added Pasta Sauce (Rao’s Homemade, or Newman’s Own)
  • 8 Ounce Package Shredded Mozzarella Cheese
  • Olive Oil for frying

Instructions for Frying Chicken Cutlets

To prep the chicken, slice each breast lengthwise down the side, creating two thinner full size chicken breasts.

If you have a meat mallet, use it now to pound down the chicken breasts making them thinner. This also loosens the meat up a bit and will break up the fibers and make it a bit more tender. If you don’t have a mallet, cover the meat with wax paper and then a towel and, wait for it, use a hammer. I know this sounds unconventional but it does work. Yes, I have had to resort to this before. The beauty of the thinner cutlet is that the chicken will be done cooking by the time the breading is brown and crispy.

Once the chicken is prepped, on a piece of wax paper or on two separate plates, line up the Almond Flour next to Pork Rind Panko. Don’t use all of the Panko because you will more than likely need a fresh pile of it after 2 or 3 chicken breasts have been breaded.

In a bowl, beat the egg and add a splash of water. Place the bowl in between the flour and panko so you can bread the chicken as if in as assembly line. Before you start breading the chicken, add 1 Teaspoon of Garlic and 1 Teaspoon of Italian Seasoning to the Pork Panko. With the dull side of a knife cut through the Panko mixing in the spices. I do this to break up any clumps of Panko Crumbs so they will be evenly applied to the chicken. Remember to divide the spices and panko equally so you can do two separate batches while breading.

Over medium-high heat place a large non-stick frying pan on your stove and add 2-3 Tablespoons of Olive oil. IMORTANT: Let the oil get hot before you add the chicken. If the oil is not hot when you put the chicken in, the breading will absorb the oil and you will have a hot mess on your hands. To test the oil, drop one or two droplets of water in and see if it splatters at you but be careful! Only a drop or two will do. You can also look for the oil to shimmer, that is another way to determine if the oil is hot or not.

While the oil is heating, place one pounded down chicken breast into the flour and gently press it down. Turn the breast over and do the same to the other side. Then slowly pull the chicken breast through the egg mixture. Usually you do not have to turn the breast over as the egg should adhere to both sides of the chicken. Final step, place the chicken breast onto the Pork Panko and again gently press it into the crumbs. Turn it over and do the same to the other side. Note: The crumbs will not adhere perfectly to the breasts so you may need to turn them over a few times to get as much coverage as you can. I have been breading and frying food for a long time and unless we shake it in a bag with the Panko you have to turn the chicken over more than once to get good coverage.

Carefully place the chicken into the frying pan and turn the heat down to medium. I never fry my food on high (especially chicken) because I want the breading to brown at the same time the interior of the chicken is done (160 degrees). There is nothing worse than having the breading start to get overcooked and start to burn when the chicken isn’t done cooking yet (Can you tell I have done this before?) ?

Continue to bread the remaining chicken and fry in batches until you are done. If you are going to eat right away, preheat the oven to 350 degrees and place the chicken breasts in a 9″ x 13″ baking dish. Spoon over the top of each breast the No Sugar Added Pasta Sauce. Add a little more sauce in and around the chicken breasts. Place in the oven and cook until you see the sauce starting to bubble around the perimeter of the pan. Remove from the oven and cover the chicken with a package of shredded Mozzarella cheese. Place back in the oven until the cheese melts. Right before serving turn the oven from bake to broil and broil the cheese until it starts to turn brown and bubbly.

When you are ready to serve remove each individual breast and serve with either a side salad or place on a bed of Pasta Zero pasta (see my recipe for Creamy Shrimp Alfredo for instructions on how to prepare Pasta Zero). Sprinkle with parmesan and enjoy!

Low-Carb Fried Chicken Cutlet Parmigiana

Low-Carb and Keto friendly fried chicken cutlets. Covered in Pasta Sauce and Mozzarella Cheese and baked in the oven
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 People


  • 3 Boneless, skinless Chicken Breasts
  • 1 Cup Almond Flour
  • 2 Cup Pork Rind Panko Divided
  • 1 Egg Beaten with a splash of water
  • 2 Tsp Italian Seasoning Divided
  • 2 Tsp Granulated Garlic Powder Divided
  • 2 Tbsp Olive Oil
  • 24 Ounce Jar No Sugar Added Pasta Sauce Rao's, Newman's Own
  • 8 Ounce Bag of Shredded Mozzarella Cheese


  • On a cutting board, split down the side each chicken breast creating six thinner cutlets. Once cut, use a meat mallet and pound all of the breasts until they are close to even in size.
  • On a sheet of wax paper, pour one cup of the flour and one cup of the Pork Rind Panko.
  • To the Pork Panko add 1 tsp. of Italian Seasoning and 1 tsp. of Garlic Powder. With a knife cut through the Panko mixing in the spices and breaking up any clumps of crumbs that might be remaining. You do not want lumps in the Panko and you want the spices mixed in evenly.
  • In a bowl beat the egg and add a splash of water. Continue to mix until well blended.
  • Place a large frying pan on the stove over medium-high heat. Add the olive oil and let it begin to heat up.
  • While the oil is heating carefully dredge one chicken cutlet into the flour turning the cutlet over and pressing each cutlet into the flour to cover both sides.
  • Pull the cutlet through the egg mix then carefully place the cutlet onto the Panko and again push it into the crumbs, turning it over to cover both sides.
  • After two cutlets are breaded, and once the oil is hot, reduce the temperature to medium and place the cutlets into the frying pan. Make sure the cutlets are not cooking too quickly as you want the chicken done at roughly the same time the coating is nicely browned.
  • Continue to bread the cutlets then fry over medium-low heat until all of them are cooked. Drain on a paper towel when you remove them from the frying pan.
  • Preheat your oven to 350 degrees. In a 9" x 13" pan place the cutlets end-to end and side-by-side so they fill the pan. Spoon the Pasta Sauce over each cutlet and also put some in between each cutlet.
  • Place in the oven and bake until you see the Pasta Sauce bubbling around the edges. Remove from the oven and sprinkle the shredded mozzarella on top, covering the chicken evenly. Place back in the oven and continue to bake until the cheese starts to melt.
  • Before removing from the oven, switch the temperature over to broil to make sure the cheese browns nicely. Make sure you don't burn the cheese! Remove from the oven and serve over a bed of Pasta Zero or with a ceasar side salad.
Keyword Chicken Parmigiana, Fried chicken,, Pasta Zero,, Sugar-Free Pasta Sauce

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