Ingredients
Equipment
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Method
- Heat the oven to 400°F. Slice the chicken breasts in half horizontally, or pound them to an even half-inch thickness, to make 4 cutlets. Pat dry and season lightly with salt.
- Crush the pork rinds into fine crumbs, then mix them in a shallow dish with the parmesan, italian seasoning, and garlic powder.
- Beat the eggs in a second shallow dish. Dip each cutlet in egg, then press it firmly into the crumb mixture on both sides.
- Heat the olive oil in a large oven-safe skillet over medium heat. Sear the cutlets 2 to 3 minutes per side until golden. Work in batches if needed and move them to a sheet pan.
- Mince the garlic and stir it into the crushed tomatoes with the basil and the remaining salt.
- Spoon the sauce over the cutlets and top with the mozzarella. Bake 10 to 12 minutes, until the chicken reaches 165°F and the cheese is bubbly. Broil 1 to 2 minutes for browned cheese if you like.
Nutrition
Notes
Net carbs: 4 g per cutlet (total carbs minus fiber). Store in the fridge up to 3 days; reheat in a 375°F oven or air fryer for 8 to 10 minutes to keep the crust crisp. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.