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Low Carb Delicious Chicken Parmigiana (Parmesan)
By Zeeva22 on August 02, 2004
Photo by Rita~
1 Reviews
- Prep Time: 25 mins
- Total Time: 45 mins
- Servings: 3-4
Photo by Rita~
About This Recipe
"Delicious version for the Atkins diet. Totally satisfies the carb crave "normal" chicken parmigiana. Made Mr. carb starved into Mr. happy as he has a delicious version of his favorite Italian dish."
Ingredients
- 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) jars victoria caponata
- 1 (8 ounce) bags finely shredded mozzarella cheese
- 2 tablespoons dried basil
- nonstick cooking spray
- lemon juice
BREADING (AS DONE BY Lv2Sun recipe 82987)
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!
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (365 g)
Servings Per Recipe: 3
- Amount Per Serving
- %
- Calories 1058.5
- Calories from Fat 554
- 52%
- Amount Per Serving
- %
- Total Fat 61.6g
- 94%
- Saturated Fat 25.9g
- 129%
- Cholesterol 424.8mg
- 141%
- Sugars 3.8 g
- Sodium 1998.9mg
- 83%
- Total Carbohydrate 14.2g
- 4%
- Dietary Fiber 1.0g
- 4%
- Sugars 3.8 g
- 15%
- Protein 107.1g
- 214%
Reviews
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"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."
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