Low Carb Chicken Parmesan

Who doesn't LOVE chicken parmesan?! It's such a classic I think I could eat it every single day...If you aren't feelin' the low carb then go ahead and use regular flour and it'll be delicious! BUT, if you are I used almond flour and you wouldn't even know you're missing anything! I used the air fryer, which if you don't have it's def worth the investment..but you can easily bake in the oven or fry on the stove. Enjoy!!

What you need:

- 4 boneless skinless chicken breast, pounded thin

- 1 cup (give or take) of almond flour

- 1 cup of grated parmesan

- 1/2 cup italian panko style bread crumbs

- 1 large egg

- 2 tbsp half n half (or regular milk)

- fresh mozzarella*

- jar of favorite red pasta sauce

- salt & pepper, italian seasoning, cayenne

*fresh mozzarella is sooo good with this you can find it by the specialty cheeses, but shredded mozz also works

How to do it:

1. Pre-heat your air fryer to 360 (should preheat for about 6 or 7 min) or oven to 450.

2. Pound the chicken breasts pretty thin, but without making it fall apart, to where they are all even. Then season each with salt, pepper, italian seasoning, and a little cayenne

3. Set up "stations". The first with almond flour, the second with an egg beaten with half n half, the third with parmesan and bread crumbs.

4. Start by placing the chicken in the flour just enough to lightly dust it, then in the egg mixture, and lastly into the parm & bread crumbs. Repeat with all pieces.

5. If using the air fryer do two at a time for about 7 min on each side spraying the top with olive oil. If using the oven spray a pan with olive oil and the tops of each lightly with olive oil, cooking for 25 minutes.

6. Once cooked through, top with however much red sauce you prefer, and then the fresh mozzarella slices and put under the broiler until melted and a little browned. Serve!