Keto Chicken Parmesan

1. Pound and Coat the Chicken

• 6 small chicken breasts (1 1/2 lbs)
• 1/2 tsp salt
• 2 cups almond flour

Pound the chicken breasts until 1/4 inch thick. Sprinkle each piece with salt and lightly coat both sides with almond flour.

2. Bread the Chicken

• 3 large eggs
• 1/2 cup parmesan cheese
• Garlic powder
• Onion powder

Whisk the eggs in a small bowl. In a separate bowl, combine the parmesan cheese, garlic powder, onion powder, and the remaining almond flour left over from coating the chicken. Dip each chicken piece in the egg, letting the excess drip off, then coat in the parmesan-almond flour mixture. Repeat until all the chicken is coated.

3. Fry the Chicken

• 2 Tbsp beef tallow

Heat the beef tallow in a non-stick pan over medium heat. Once hot, add the chicken and fry 2 to 3 minutes, until golden on one side. Flip and cook 3 minutes more. Transfer to a paper towel-lined plate to drain any excess fat.

4. Top and Bake

• 2 cups marinara sauce (see Related Recipe below)
• 1 1/2 cups mozzarella cheese, freshly sliced
• 1/3 cup parmesan cheese

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the chicken on the sheet, top each piece with enough marinara sauce to cover, then 2 to 3 slices of mozzarella and a sprinkle of parmesan. Bake 10 to 15 minutes, until the cheese is melted and lightly golden.

5. Serve

Remove from the oven and serve immediately.