Low-Carb Chicken Parmesan

What could possibly be better than a thin, juicy chicken breast, crisply crusted, and then spread with marinara sauce and topped with mozzarella cheese? If you guessed almost nothing, you are absolutely correct. 

This was last night's dinner. It does take some time to "bread" all of the cutlets, but if you're only cooking for one or two the prep time can be reduced significantly. I served these atop some spiralized summer squash, but this can be served on its own with a colorful salad.

Low-Carb Chicken Parmesan
Serves 5 (2 each) or 10 (1 each)

5 large chicken breasts, halved lengthwise and pounded to a 1/4 inch thickness
2 large eggs, beaten
4 cups plain ground pork rinds (be sure to get the ones without added salt or preservatives)
1 tspn salt
1 tspn ground black pepper
8 oz block mozzarella cheese, shredded
1 1/4 cups marinara sauce ( I made Giada's and added 1/4 cup chopped fresh basil leaves and 1/2 bunch fresh parsley, chopped before simmering)
2/3 cup coconut oil, divided

~ Preheat the oven to 250 degrees. This'll keep the chicken warm and crispy as you cook through the batches. Have a large baking sheet ready for the cooked chicken. 
~ Prepare your dipping station. Add the eggs to a shallow dish or bowl; add ground pork rinds to another shallow dish or bowl. Have a baking sheet with the unbreaded chicken and a baking sheet ready for the breaded chicken. (I know it sounds like a lot, but this'll help cooking the chicken in batches go a lot smoother)
~ Dip a chicken breast (both sides) in the egg, let excess drip off. Immediately dip both sides in the ground pork rinds. Let excess crumble off.  
~ Repeat above step with remaining chicken breasts. 
~Heat an extra large skillet over medium heat and add 1/3 cup coconut oil. When oil is shimmering, add in 4 coated chicken breasts. Cook until golden brown and edges are cooked, about 3 or 4 minutes. Carefully turn over and cook another 3 to 4 minutes. Remove chicken to baking sheet and place in the oven to keep warm.
~Add in the remaining 1/3 cup coconut oil, swirl it around the pan, and add 4 more coated chicken breasts. Cook and remove, then add the last 2 coated chicken breasts, cook and remove.
~ Spoon 2 tbsp of warmed marinara sauce over each chicken breast. Top with 2 tbsp shredded cheese (or more if you like it cheesier) and put under the broiler. Watch carefully at this point. It'll take only a few minutes for the cheese to melt and get bubbly. I personally like a little golden-brownness on my cheese, but if you don't take the chicken out when the cheese is melted to your liking. 
~ Enjoy!

What's your favorite way to eat chicken parmesan? 

~Lex

Pork-Rind Pork Chops

So we have been on Atkins for the last several weeks. Day before yesterday the bestie tells me she saw a post on Tumblr that says you can bread meat with ground pork rinds. I was like, hey-hey!! So yesterday night, I made pork chops and it is true!! You can oven-fry meat with pork rinds and minimal added oil or fat. Here's the recipe I used, and of course, there are so many variations, so get creative! I still have half of a bag of pork rinds left, so I will be using the rest to make chicken fingers next time. Who knew?!

Pork-Rind Pork Chops (Serves 5)

(Adapted from Giada De Laurentis' Family Dinners cookbook)

5 pork chops, bone-in (I had an assorted mix) (mine were about 1/2 inch thick)

3/4 cup shredded parmesan cheese (I used shredded romano), placed in a shallow dish or pie plate

1 cup ground pork rinds (I used half of a large bag, pulsed in a food processor til ground), placed in a shallow dish or pie plate

2 eggs, beaten in a shallow dish or pie plate

1 Tbsp italian seasoning

1 t garlic powder

1 t onion powder

salt and pepper

- Preheat oven to 400 degrees. 

- Mix italian seasoning, garlic powder, and onion powder into ground rinds.  

- Salt and pepper the pork chops on both sides. 

- Dip one pork chop  into the cheese, coating both sides and patting to adhere. Dip pork chop into egg, coating both sides, let excess drip off, then dip pork chop into ground rinds, coating both sides. If it is hard to get the ground rinds on the skinny sides of the pork chop, gently shake the pie plate with the rinds and pork chop in it. The jostling movement will cause the rinds to coat the sides. 

-Repeat with other pork chops. As you finish each pork chop, place them into a roasting pan or shallow baking pan that has been sprayed with cooking spray. 

-Place in oven and bake for 15 minutes. Flip pork chops and bake for another 10 minutes. Pork chops should be golden brown in color with no pink remaining and juices should run clear. 

Note: After flipping pork chops, watch carefully. I should have written down how long I baked these for, but didn't. I know I started with 15 minutes and flipped, then added 5 minutes to the clock a couple times, so I think this is accurate, but watch them to be sure! The end result is a crispy-coated, juicy pork chop that is super flavorful! So with a little TLC and careful eyes on the clock (sorry!), you can get this too!! 

Happy Eating!!