📝 About This Recipe
Experience the soul-warming comfort of a classic Italian-American trattoria without the carb-heavy breading. This recipe swaps traditional breadcrumbs for a seasoned pork rind and parmesan crust, delivering a shattering crunch that stays crispy even under a blanket of melted cheese. It's a high-protein, low-carb masterpiece that proves you don't need flour to achieve the perfect golden-brown cutlet.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (split horizontally into 4 thin cutlets)
- 1/2 teaspoon Salt (to season the meat)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Keto Breading
- 3 ounces Pork Rinds (crushed into fine crumbs (approx. 1.5 cups))
- 1/2 cup Grated Parmesan Cheese (the powdery style works best for the crust)
- 1 tablespoon Italian Seasoning (dried blend)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 2 large Eggs (beaten well)
- 1 tablespoon Heavy Cream (whisked into the eggs)
Toppings and Frying
- 1/4 cup Avocado Oil (or any high-heat cooking oil)
- 1 cup Marinara Sauce (ensure it is no-sugar-added/keto-friendly)
- 6 ounces Fresh Mozzarella Cheese (sliced or shredded)
- 1/4 cup Fresh Basil (torn or chiffonade for garnish)
👨🍳 Instructions
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1
Place the chicken cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even 1/2-inch thickness. This ensures they cook quickly and uniformly.
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2
Season both sides of the chicken cutlets lightly with salt and pepper. Set aside for 5 minutes.
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3
Prepare your dredging station. In one shallow bowl, whisk the eggs and heavy cream until fully combined.
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4
In a second shallow bowl, mix the crushed pork rinds, grated parmesan, Italian seasoning, garlic powder, and smoked paprika. Stir until the spices are evenly distributed.
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5
Dip one chicken cutlet into the egg wash, coating it completely and letting the excess drip off.
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6
Transfer the chicken to the pork rind mixture. Press firmly to ensure the 'breading' adheres to every nook and cranny. Repeat for all cutlets.
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7
Heat the avocado oil in a large skillet over medium-high heat. You'll know it's ready when a small crumb of breading sizzles immediately upon contact.
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8
Carefully place the chicken in the skillet. Fry for 3-4 minutes per side until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
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9
While the chicken fries, preheat your oven's broiler to high and move a rack to the top position.
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10
Transfer the fried chicken to a baking sheet lined with a wire rack. This prevents the bottom from getting soggy.
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11
Spoon 2-3 tablespoons of marinara sauce over the center of each chicken cutlet, leaving the edges exposed to maintain their crunch.
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12
Top each cutlet with a generous portion of mozzarella cheese.
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13
Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.
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14
Remove from the oven and let rest for 2 minutes. Garnish with fresh basil before serving.
💡 Chef's Tips
For the finest crust, pulse your pork rinds in a food processor until they resemble panko breadcrumbs. Avoid over-salting the chicken initially, as pork rinds and parmesan cheese are naturally quite salty. If the breading starts to brown too quickly in the pan, reduce the heat to medium; pork rinds have a lower smoke point than traditional flour. Always use a wire rack when broiling to allow air to circulate, keeping the underside of the chicken crispy. For a spicy kick, add 1/2 teaspoon of red pepper flakes to your marinara sauce.
🍽️ Serving Suggestions
Serve over a bed of buttery zucchini noodles (zoodles) for a complete keto meal. Pair with a crisp Caesar salad, omitting the croutons and adding extra parmesan shavings. A side of roasted asparagus with lemon zest complements the richness of the cheese. Enjoy with a glass of dry Sangiovese or a sparkling mineral water with a twist of lime. For a lighter option, serve atop a pile of garlicky sautéed spinach.