This Low Carb Chicken Parmesan is perfect for christmas or just as a traditional classic cozy dinner! This Low Carb Chicken Parmesan is low carb since it uses a low carb bread crumb substitute (pork rinds) and is served over spaghetti spash! It is low fat since I use low fat, dairy free cheese.
To make this vegan or vegetarian use breaded eggplant or breaded cauliflower instead! If you want to keep this Low Carb Chicken Parmesan low in fat make sure to dip your cutlets in egg whites instead of full eggs. If you want to skip the eggs, dip the culets in olive oil then breadcrumbs. This recipe is gluten free and nut free.
WHY YOU’LL LOVE THIS RECIPE
- Its healthier than traditional chicken parm so you don’t need a cheat day to enjoy!
- This Low Carb Chicken Parmesan recipe uses egg whites instead of full eggs to cut out some unhealthy saturdated fats.
- This Low Carb Chicken Parmesan recipe uses dairy-free or vegan cheese instead of full fat dairy cheese to make it a healthy dinner option.
- The breading is super crispy when its fried in the air fryer!
- This chicken parm recipe is gluten-free, dairy-free and nut-free.
INGREDIENTS & SUBSTITUTIONS
Bake or pan fry the chicken cutlets if you do not have an air fryer. Bake on 400 for 15-20 minutes until the internal temperature reaches 165. If you pan fry the cutlets also make sure the internal temperature reaches 165.
Option for vegan parmesan cheese, dairy free parmesan cheese, almond parmesan cheese.
If you do not prefer spaghetti squash you can serve over gluten-free pasta, lentil pasta, brown rice pasta, etc.
TASTE & TEXTURE
This Low Carb Chicken Parmesan get really crispy in the air fryer. If you prefer a more crispy option continue to air fry until bread crumbs reach desired cirspiness.
The spaghetti squash resembels the texture of spaghetti. It is soft but not mushy.
HOW TO MAKE
Sandwich the chicken beasts between 2 pieces of parchment paper and pound until 1″ thin. Combine breadcrumbs and pork panko in a bowl. In a separate bowl add the egg whites. Dip the chicken breasts into the egg whites, then into the breadcrumb mixture, coating the whole piece. Dip back into the egg white and coat piece in breadcrumb mixture for a second time.
Air fry on 390 for approx 15-17 minutes until chicken is cooked through. Flip overhalf way to make sure all breading is getting crispy.
During last 1 minute, add cheese on top of cutlet and let finish baking so cheese is melted onto of the chicken cutlet. OR remove chicken cutlets and add them to a baking dish with tomato sauce and mozzarella cheese and bake for 5-10 minutes until the cheese is melted and the sauce is hot.
DIRECTIONS FOR THE SPAGHETTI SQUASH
Preheat oven to 400°F. Cut squash in half and spray with light oil cooking spray. Salt and pepper if desired. Bake cut side down, on a lined baking pan for approx 40 minutes. Remove from oven and scrape with fork until the spaghetti strands are loose. Transfer to bowl and top with warmed marinara sauce and chicken cutlet. Serve the Low Carb Chicken Parmesan right away.
EXPERT TIPS & TRICKS
These gluten-free chicken cutlets for this Low Carb Chicken Parmesan get really crispy in the air fryer. If you prefer a more crispy option continue to air fry until bread crumbs reach desired cirspiness.
The spaghetti squash bakes at 400 for approx 40 minutes. It will be ready when you can easily pull it apart with a fork without much force. The squash should not be mushy. It should resemble the strands of traditional spaghetti.
During last 1 minute of chicken cutlet air frying, add cheese on top of cutlet and let finish baking so cheese is melted onto of the chicken cutlet.
HOW TO SERVE & STORE
Leftovers of this Low Carb Chicken Parmesan for this recipe can be stored in an airtight container in the fridge for up to 3 days.
Low Carb Chicken Parmesan leftovers for this recipe can be stored in an airtight container in the freezer for up to 3 months.
To reheat the Low Carb Chicken Parmesan you can use the air fryer, oven or a skillet. Heat on medium heat until the chicken is warm and cheese is melted.
Low Carb Chicken Parmesan
Ingredients
- 4 Chicken Breasts
- 1 cup Gluten free breadcrumbs
- 3/4 cup pork rind panko breadcrumbs
- 1 cup egg whites
- 1 cup mozzerella Cheese or dairy free sub
- 2 cup Marinara sauce or dairy free sub
- 2 Spaghetti Squash
Instructions
- Sandwich the chicken beasts between 2 pieces of parchment paper and pound until 1″ thin.
- Combine breadcrumbs and pork panko in a bowl.
- In a separate bowl add the egg whites.
- Dip the chicken breasts into the egg whites, then into the breadcrumb mixture, coating the whole piece.
- Dip back into the egg white and coat piece in breadcrumb mixture for a second time.
- Air fry on 390 for approx 15-17 minutes until chicken is cooked through. Flip overhalf way to make sure all breading is getting crispy.
- During last 1 minute, add cheese on top of cutlet and let finish baking so cheese is melted onto of the chicken cutlet. OR remove chicken cutlets and add them to a baking dish with tomato sauce and mozzarella cheese and bake for 5-10 minutes until the cheese is melted and the sauce is hot.
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