Pork Rind Chicken Schnitzel
This low-carb and keto-friendly chicken schnitzel coated with pork rinds will be an amazing dinner for your keto diet.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 Servings
- 2 chicken breast small size. about 300g
- 2 oz ground pork rinds
- 2 eggs
- 2 cloves garlic
- 1 tsp oregano
- ½ cup marinara sauce
- ¼ cup mozzarella cheese shredded
- salt and pepper to taste
- 1 tsp parsley chopped (optional)
Preheat the oven to 375°F.
Place the oregano, salt, and pepper in a mortar. Crush the garlic in and mix the spices. Season the chicken with the mixed condiments, enough to marinate the chicken breast.
Crack and beat the eggs in the bowl for the batter.
Spread the pork rind crumbs on a flat plate.
Dip the seasoned chicken in the beaten egg to coat and remove any excess liquid by shaking. Roll the breast on the crumbs to cover the whole piece. Repeat the same for the other chicken breasts.
Arrange the chicken on a baking sheet or silicone mat. Bake for 20 minutes or until the meat is cooked entirely. Optionally, pan sear the chicken breast if you don’t prefer it baked.
Take out from the oven when ready. Evenly spread the marinara sauce on top and sprinkle generous amounts of cheese as well. Rebake for another 5 minutes. Remove once the cheese melts and turns golden.
Serve garnished with chopped parsley (optional). Enjoy in a platter with a salad on the side.
Calories: 301kcal | Carbohydrates: 4g | Protein: 39g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 198mg | Sodium: 778mg | Potassium: 546mg | Fiber: 1g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg