Ingredients:

  • 1.5 lb chicken breast, halved lengthwise and pounded thin
  • 1.5 cups crushed pork rinds (pork panko)
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs, beaten
  • 2 tbsp avocado oil
  • 1 cup no-sugar-added marinara sauce
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 2 tbsp fresh basil, chiffonade
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Slice the chicken breasts in half horizontally to create four thin cutlets. Place between plastic wrap and pound to a uniform 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up a dredging station: in one shallow bowl, beat the eggs. In a second bowl, combine crushed pork rinds, Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
  3. Pat the chicken cutlets completely dry. Dip each cutlet into the beaten egg, then press firmly into the pork rind mixture until thoroughly coated.
  4. Heat avocado oil in a large oven-safe skillet over medium-high heat. Once shimmering, add chicken cutlets and sear for 3-4 minutes per side until the crust is mahogany-colored and crispy.
  5. Spoon 1/4 cup of marinara sauce over each cutlet and top with 1.5 cups of shredded mozzarella. Place under a broiler for 2-3 minutes or cover the pan until the cheese is bubbly and internal temperature reaches 165°F (74°C).
  6. Garnish with fresh basil chiffonade and red pepper flakes before serving.