My husband makes chicken parmesan for his body quite often, so it has been on my radar to make, especially since I made the crispy buffalo chicken (click for the recipe) with pork rinds and they were wildly successful.
This was super easy to make. My biggest dilemma was what to serve with it. Zach said usually you serve it with pasta. However I frankly didn’t want to mess with a spaghetti squash and I am holding out on making pasta until I can use my grannies pasta Kitchen Aid attachment. He said when worked at Paesano’s (an amazing Italian restaurant in Ann Arbor), they would serve it with spinach for those not wanting pasta.
Bingo! I had just made butter chicken (one of the best dishes EVER, click the link), which had some phenomenal spinach. Perfect timing!
- 1 chicken breast cut in half
- ¼ cup tapioca flour
- 1 egg
- ½ cup pork rinds
- ¼ cup parmesan
- 2 tbsp coconut oil
- 1 cup tomato sauce
- Sea salt and pepper to taste
- Cooked spinach to serve it on top of
Let’s Make it Happen:
Mix salt, pepper, basil and tapioca flour together in a bowl.
Pulse the pork rinds and parmesan together in a food processor. Place in a bowl.
Crack and whisk an egg into a separate bowl.
Cut chicken and half and pound it thin.
Heat coconut oil in a skillet on medium heat.
Dredge chicken in flour bowl, then the egg, and then the rind/parm mix. Make sure you coat it thoroughly. Place in the skillet. Fry on both sides for 2-3 minutes on each side.
Set your oven to broil.
Place chicken in a pan with the tomato sauce on top. Broil so it is toasted, but do not burn.
Serve on top of spinach or cooked spaghetti sauce!