KETO PARMESAN CHICKEN WITH MAYO RECIPES

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.

Steps:

• Heat the oil in a heavy bottomed skillet over medium heat.
• Spread the mayonnaise on the tops of the chicken pieces.
• Mix the Parmesan cheese, whey protein, and garlic salt together on a plate.
• Set a piece of chicken, mayonnaise side down onto the cheese mixture. Spread mayo on the other side and turn it over to coat both sides with cheese.
• When the oil is shimmering, place the first piece of chicken into the oil. Continue coating the other pieces with cheese and place them in the skillet.
• Allow each piece to fry for 3-4 minutes, until the underside is crispy and lightly browned, then flip them over and continue cooking an additional 3-4 minutes until done. Chicken should reach 165 degrees F.
• Remove the chicken pieces to a wire rack until all the pieces are done. Then serve as desired.