I prefer my chicken parm with a super lightly dressed salad on top rather than marinara and mozzarella but you could absolutely use this both ways.
- 2 butterflied chicken breasts
- 2 tbsp superfine almond flour
- 1 egg
- 2 tbsp crushed pork rinds
- 2 tbsp fresh shredded parmesan
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Kosher salt
- 2 cups romaine lettuce (any salad green would do – arugula is also super delicious here!)
- Optional – Extra parmesan
- Preheat oven to 425 degrees
- Prep is everything for making this dish. Set out your three shallow bowls and in the first bowl, put your almond flour and mix with a tsp of salt. In the second bowl beat an egg with a splash of water (like a tbsp). In the third bowl, mix the cheese and pork rinds. I like to have a fork for each bowl (and a spoon for the third one) because I don’t like getting my hands dirty!
- Put your skillet on the stove and heat on medium low.
- Pat your chicken breasts dry. Don’t skip this! And season with salt on both sides. Then do the dunks… dunk the chicken into the almond flour and fully coat. Shake off any excess. Dunk into the egg. Shake off excess. Dunk into the parm mix and use a spoon to generously cover.
- In the skillet, add a tbsp of oil and 1 tbsp of butter and coat the bottom. Saute each breast one at a time – 3 minutes per side. To ensure your chicken is fully cooked, put both breasts in the skillet and pop into the oven for 5 minutes.
- Whisk the vinaigrette ingredients and toss with the romaine leaves and extra parmesan if desired.
- Serve chicken with the salad on top. Enjoy!
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