Chicken Parmesan With Red Sauce
From jones2888 16 years agoIngredients
- Crumb Coating for Chicken: shopping list
- 2 cups pork rinds shopping list
- 1 cup romano cheese shopping list
- 1 tbsp. italian seasoning shopping list
- 1 tbsp. flat leaf parsley shopping list
- 1 tbsp. garlic powder shopping list
- ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ shopping list
- Chicken: shopping list
- 6 boneless chicken breasts (approx. 6 - 8 oz. per piece) shopping list
- 1/2cup soy flour (to dredge) shopping list
- 4 eggs, beaten shopping list
- 4 tbsp. olive oil shopping list
- 6 slices mozzarella shopping list
- ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ shopping list
- Red Sauce: shopping list
- 1 28 oz. can whole peeled tomatoes (drain and rinse) shopping list
- 2 tbsp. olive oil shopping list
- 1 tbsp. italian seasoning shopping list
- 1 tsp. crushed red pepper shopping list
- 1 tbsp. salt shopping list
- 1 tsp. black pepper shopping list
- 2 cloves crushed garlic shopping list
- 1/2 cup chopped onions shopping list
- 1 tbsp. red wine shopping list
- 1 tbsp. fresh basil shopping list
How to make it
- Pork Rind Crumbs (for coating chicken):
- Put pork rinds into food processor and grind to a fine texture. Add grated Romano cheese, Italian seasoning, flat leaf parsley and garlic powder to pork rinds and pulse until thoroughly mixed.
- Red Sauce: (approx. 2 net carbs per 1/4 cup serving):
- Heat olive oil in pan over medium heat. Add Italian seasoning, crushed red pepper, salt and pepper to hydrate. Add garlic and chopped onions. Cook until soft. Add tomatoes, red wine and fresh basil and puree with stick blender. Bring to boil. Turn heat to low and simmer for approximately 45 minutes.
- Chicken Preparation:
- Trim and pound chicken breast. Coat each breast with approximately 1 tablespoon soy flour, shake off excess flour. Beat eggs in large bowl. Coat chicken breast first with egg then with pork rind mixture. Press chicken breast into crumb mixture. Heat seasoned cast iron pan over medium heat -- add enough olive oil to cover bottom of pan 1/4 inch. Fry cutlets in oil until golden brown each side (approximately 4 - 5 minutes). Place cutlets in 325 degree oven (approximately 8 - 10 minutes). Top with warm sauce and 2 thin slices mozzarella. Melt cheese in oven for 2 - 3 minutes.
- Yields 6 servings - approximately 8 net carbs per serving
- (Note: All of Soy Flour not utilized)
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