Keto Veal Parmesan Recipes

VEAL PARMIGIANA

Veal Parmigiana image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese

Steps:

Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

KETO CHICKEN PARMESAN

Keto Chicken Parmesan image

A delicious keto-friendly chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!

Provided by Texastoast_

Categories Main Dish Recipes Chicken Chicken Parmesan Recipes

Time 28m

Yield 2

Number Of Ingredients 13

Ingredients

1 (8 ounce) skinless, boneless chicken breast
1 egg
1 tablespoon heavy whipping cream
1 ½ ounces pork rinds, crushed
1 ounce grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup jarred tomato sauce (such as Rao's®)
¼ cup shredded mozzarella cheese
1 tablespoon ghee (clarified butter)

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
Beat egg and cream together in a bowl.
Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
Broil until cheese is bubbling and barely browned, about 2 minutes.

Nutrition Facts : Calories 441.5 calories, Carbohydrate 5.8 g, Cholesterol 216.8 mg, Fat 25.3 g, Fiber 1.4 g, Protein 46.5 g, SaturatedFat 12.1 g, Sodium 1604.7 mg, Sugar 3 g

KETO VEAL PARMESAN

Keto Veal Parmesan image

Provided by Brenda Bennett/Sugar-Free Mom

Number Of Ingredients 15

Ingredients

8 veal cutlets ((3 ounces each))
3/4 cup crushed pork rinds
3/4 cup unflavored whey protein powder
1/2 tablespoon baking powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 eggs (beaten)
1/2 cup avocado oil for frying
20 ounces marinara sauce (divided)
8 ounces mozzarella cheese (divided)
1/2 cup grated parmesan cheese
fresh parsley to serve

Steps:

Preheat the oven to 350 degrees F.
Place the cutlets between pieces of parchment paper and use a meat mallet to pound the cutlets to about 1/8 inch in thickness.
In a shallow bowl, whisk together the pork rind crumbs, whey, baking powder, Italian seasoning, salt, pepper, garlic and onion powder.
In another shallow bowl, beat the eggs together.
Dip one cutlet at a time into the eggs then breading. Place breaded cutlets on a baking sheet pan while you finish coating the rest.
Heat the oil in a large skillet. Once oil is hot, place 4 cutlets in the pan and fry 2-3 minutes on each side until nicely browned. Remove and fry remaining cutlets.
Pour a half cup of sauce into a 9 by 13 baking dish. Spread it over the bottom. Place 4 cutlets on the sauce. Top with one cup sauce. Sprinkle 1/4 cup of grated parmesan cheese over the sauce. Add 4 ounces of shredded mozzarella cheese over the top. Repeat this for the remaining cutlets. Cover and bake 25-30 minutes until sauce is bubbling and cheese is melted. Serve with fresh chopped parsley.

Nutrition Facts : ServingSize 1 cutlet, Calories 405 kcal, Carbohydrate 5 g, Protein 44 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 229 mg, Sodium 925 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

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