The Keto Meal I Could Eat Everyday

Ingredients

• 4 pieces Chicken Breast (boneless, skinless; each about 6‑8 oz, pounded to ½‑inch thickness)
• 1 cup Almond Flour (finely ground, preferably blanched)
• ½ cup Pork Panko (gluten‑free pork panko for extra crunch)
• ½ cup Parmesan Cheese (freshly grated)
• 2 large Egg (beaten)
• 1 cup Low‑Carb Marinara Sauce (sugar‑free, preferably homemade or store‑bought keto brand)
• 1 cup Mozzarella Cheese (shredded, full‑fat)
• ¼ cup Olive Oil (for pan‑frying; can substitute with avocado oil for higher smoke point)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (optional, for extra flavor)

Instructions

1. Prepare the Chicken

   Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about ½‑inch thick; season both sides with salt, pepper, and Italian seasoning.

   Time: PT5M

2. Make the Coating Mix

   In a shallow dish combine almond flour, pork panko, and grated Parmesan; stir until evenly mixed.

   Time: PT2M

3. Set Up Dredging Station

   In a second shallow dish beat the two eggs; keep the coating mix and the beaten eggs side‑by‑side for easy dredging.

   Time: PT2M

4. Dredge the Chicken

   Dip each chicken piece first into the almond‑flour dusting (optional), then into the beaten egg, and finally press into the almond‑panko‑Parmesan mixture, ensuring a thick, even crust on both sides.

   Time: PT4M

5. Fry the Chicken

   Heat olive oil in a large skillet over medium‑high heat (about 350°F). Add the coated chicken and fry 3‑4 minutes per side, or until the crust is golden‑brown and the interior reaches 160°F.

   Time: PT8M

   Temperature: 350°F

6. Transfer to Baking Sheet

   Place the fried chicken on a parchment‑lined baking sheet. Spoon ¼ cup of low‑carb marinara over each piece, then sprinkle evenly with shredded mozzarella.

   Time: PT3M

7. Bake Until Cheese Melts

   Pre‑heat the oven to 400°F. Bake the assembled chicken for 8‑10 minutes, or until the mozzarella is fully melted and lightly browned.

   Time: PT10M

   Temperature: 400°F

8. Rest and Serve

   Remove from oven, let rest 2 minutes, then serve hot with extra marinara or a side of sautéed greens.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

45 g

Carbohydrates

5 g (net)

Fat

25 g

Fiber

3 g