Low Carb Delicious Chicken Parmigiana (Parmesan)
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
-
BREADING (AS DONE BY Lv2Sun recipe 82987)
- 2 (2 1/4 ounce) packages plain pork rinds
- 1⁄2 cup mayonnaise or 1/2 cup low-fat mayonnaise
- 1⁄4 cup heavy cream
- 2 eggs
- 1⁄2 cup parmesan cheese
- 4 tablespoons garlic salt
- 4 tablespoons parsley flakes
- 1 1⁄2 lbs thin sliced chicken cutlets
- 1 (24 ounce) jar victoria caponata
- 1 (8 ounce) bag finely shredded mozzarella cheese
- 2 tablespoons dried basil
- nonstick cooking spray
- lemon juice
directions
- Preheat oven to 400°F.
- As written by Lv2Sun, in a small bowl combine the mayo, eggs and cream.
- Be sure that the mayo is blended well and doesn't clump.
- Crush bags of pork rinds and then, in a separate bowl, combine them with cheese, parsley and garlic salt.
- Take each cutlet and dip in the egg mixture and then rind mixture.
- Place the cutlets in a sprayed glass dish.
- Drizzle with lemon juice.
- Top the cutlets liberally with the sauce and then with the cheese.
- (Note, the victorias caponata only has 4 total carbs per serving and is just delicious!).
- Bake at 400°F for 20 minutes.
- You can place under the broiler for 2-3 minutes if you like the bubbly look.
- Tastes fabulous.
- You can't tell that it is low carb!
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Reviews
-
The measurements are off. I had a lot of the cream mixture leftover. I also cut the pork rind mixture in 1/2 which was perfect amount. 4 tablespoons of garlic salt??? I can`t see anyone able to enjoy this with that much salt? It is salt laden from the cheeses and rinds. Also if using the caponata it too has salt. I did use tomato sauce in place of the caponata. I love it but my guys wouldn`t eat this with the caponata. Where does the dried basil go? This recipe does need tweaking. I made for PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327522.
Tweaks
-
The measurements are off. I had a lot of the cream mixture leftover. I also cut the pork rind mixture in 1/2 which was perfect amount. 4 tablespoons of garlic salt??? I can`t see anyone able to enjoy this with that much salt? It is salt laden from the cheeses and rinds. Also if using the caponata it too has salt. I did use tomato sauce in place of the caponata. I love it but my guys wouldn`t eat this with the caponata. Where does the dried basil go? This recipe does need tweaking. I made for PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327522.
RECIPE SUBMITTED BY
A nice foot doctor from new york who loves to cook. I love tying out new recipees that make my loved ones smile. I love to be outdoors and garden, hike and kayak.