We baked some chicken parmesan for supper. However, we did not follow the instructions, which caused us to make it differently to try to salvage the dish. This was our first time trying this dish at home.
If we had done this right, we would have dipped the chicken breasts in egg and breaded using almond flour with parmesan cheese. However, we mistakenly added the mozzarella to the breading, which couldn't be undone. The result was a goopy mess when it came to frying them in the pan.
To avoid another trip to the grocery store, we coated the chicken in almond flour and parmesan without egg. Mrs Mata says that you should not apply raw egg to cooked chicken. So, we skipped the egg.
We baked the chicken on a bed of marinara sauce. The almond flour browned nicely in about 20 minutes. Then we added parsley and mozzarella on top and baked another 20 minutes.
Although we flubbed the recipe, it still tasted good. In fact, Mrs. Mata does not like breaded foods. I tease her that she should turn in her Texas card if she can't eat chicken fried steak. Despite her dislike of breaded foods, she enjoyed this dish. She even got a second serving.
Overall, this was a keto dish. All the ingredients are low or no carbohydrate.
If we were to change anything, other than following the recipe next time, we would add sliced mushrooms.
I wanted you to know that we tried this recipe. It is "husband approved."
I first tried it with chicken tenders and baked them (not frying first). I prefer to place my own sauce on it when it's on the plate, so I didn't put the sauce on it when baking. We both liked it enough for me to try it another way.
The second try was with thinly sliced chicken breast put in the air fryer (since I don't like baking it in the sauce). This was even better! I suppose if we put the chicken tenders in the air fryer we would have liked it just as much. This way I didn't have to dirty up the kitchen with splattering grease!
It's a winner!
I imagine it was crispier than baking with the sauce.
It's incredible how many keto recipes are as good as the traditional meals.
Since I didn't fry the tenders before baking, they weren't very crispy at all. However, if I put them in the air fryer next time, like I did the slices, they should be crispy. I like the crispy, as does my husband.
I'm also not a big fan of cheese (I know, someone from Wisconsin not a big fan of cheese, who would have thought), so I don't need to melt it on top (you wouldn't believe the looks I get when I'm at an Italian restaurant and I order chicken parmesan with no cheese on top). My husband would rather have parmesan cheese on top, too, so putting the sauce on when it's plated makes for a crispier crust. Plus I can have as little or as much sauce as I want (and since I LOVE tomato...).
Now we're going to need a whole, "Cooking with Shaine" show. ;-)
More like, Cooking with Alma. I was just the happy quality control inspector.
Go! Alma! Go!
How fun! No pics of the meal though?
It's not something I think about. I don't take my phone to the dinner table, so I just don't think about doing any pictures.
Looks really nice though
Agreed! It doesn't look like a flubbed meal at all.
I'd love if you'd share that recipe. I love chicken parm! I think I'd bake it rather than fry it, though.
We tried one using pork rinds. While I liked the crunch, it just didn't do it for me. I think relating the texture to the dish is important, too. The pork rind texture just wasn't right.
I'll ask for the link.
I appreciate it!
Here is a link to the recipe we tried to use
https://curbingcarbs.com/keto-chicken-parmesan/
Thanks. I look forward to trying it. Probably won't until next week, since I've got my meals planned already. I think I'll try it with chicken tenders.
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Looks delicious
It turned out much better than we expected considering we did it wrong.
LOL. If only all mistakes had such a happy ending.