Air-fryer to the rescue again… I will give you pretty loose instructions, because how you make it will depend on your carb goals. If you want to do close to zero carbs, omit the bread crumbs. The texture will suffer a bit, but it will still work. If you want to do moderate carbs, use the mixture I did. I am quite surprised by how much I liked the texture of the meat, and the fact that frying the chicken breast on the stove top before baking was not needed at all. A leap of faith was needed for me to try it the first time. I’ve made it three times ever since.
LOW-CARB AIR-FRYED CHICKEN PARMIGIANA
(from The Bewitching Kitchen)
2 chicken breasts, boneless, skinless, lightly seasoned with salt
2 eggs, whisked with a teaspoon of water, salt and Herbes de Provence to taste
50:50 mixture of bread crumbs and almond flour
(lower carb alternative 50:50 mixture of almond flour + finely grated Parmigiano cheese)
Dip the chicken breasts in the seasoned whisked egg mixture, coat both sides with your choice of “breading.” Spray the basket of the air-fryer with a little olive oil. Carefully place the pieces of meat side by side in the basket. Turn the air-fryer to 390F and cook for 10 minutes. If you are using very large breasts, cook for 12 minutes, but the recipe works best with smallish pieces of meat.
Gently flip the meat over, add tomato sauce and cheese. Air-fry for 6 additional minutes. Remove the meat and let it rest for a few minutes before slicing.
to print the recipe, click here
Comments: There are three little issues that might annoy you with this method. You know I never lie…
First: if you go real low in carbs, the coating is on the soft side. It will be very hard to flip the chicken piece without losing part of it to the basket. Even with the bread crumbs a little bit is lost. I am not sure if the flipping of the piece is necessary, and intend to try without doing it next time.
Second: it makes a bit of a mess in the basket once the cheese melts. I am a neat-freak and that means I spend quite a bit of time cleaning it up and inspecting every little corner. It still does not prevent me from making it, but keep that in mind and don’t get mad at me…
Third: if you have a smallish air-fryer like I do, you can only do two pieces of chicken at a time. It turns out that when I make this, I do the regular kind (stove-top, fried then baked) for the husband, and this lower-carb version for me. But if you are feeding a family of four, this is not a good option.
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