Low Carb Chicken Parmesan Over Sprouts. A pretty study in the Italian flag colors of red, white, and green. It is ridiculous that I have never posted a recipe for Chicken Parmesan but I am only human and as I was doing the Puttanesca Over Mung Bean Sprouts I realized instead of doing this over something like spaghetti squash why not also make a low carb chicken Parmesan over mung bean sprouts too. Heaven only knows how many recipes I have replaced flour using pork skins but this is at least the latest. You need to trust me on this, fried pork skins keep EVERYTHING moist. I have said I fry my own pellets but you can easily enough buy pork skins and even buy the ground Pork Dust here. This is a very simple & easy recipe and I can’t imagine what the carb difference would be between real pasta and mung bean sprouts but I do know this, I can eat sprouts and I can’t eat pasta.
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- 6 Boneless Skinless Chicken Thighs (Room Temperature)
- 2 Eggs (Room Temperature)
- ¼ C Sour Cream (Or Yogurt)
- 1 C Parmesan Cheese
- 1 C Ground Pork Skins***
- 1 T Garlic Powder
- ¾ t Pepper
- ¼ C Olive Oil For Shallow Frying + More If Needed
- 1 Lb Shredded Mozzarella Cheese (To Top)
- Fresh Chopped Basil (Garnish)
- 2 Cans Plain Good Quality Tomato Sauce
- 2 T Good Red Wine+More To Taste
- 2 t Crushed Garlic
- 2 t Dried Italian Herbs
- 1 t Salt
- ½ t Pepper
- 1 Lb Fresh Bean Sprouts
- Boiling Water
- Flatten thighs a bit but not too thin.
- Beat eggs and sour cream.
- Mix Parmesan cheese, ground pork skins, garlic powder, and pepper well.
- Add ½ of your oil to large sauté pan and heat to between medium and Medium-high. Do not smoke the oil.
- Add 3 thighs, cooking until crispy and juices come to the top, turn, and finish cooking.
- Cook remaining thighs repeating same steps.
- Dump all sauce ingredients in medium sauce pan and heat.
- Boil water, dump sprouts in, turn to medium, simmer 4-5 minutes and drain well.
- Place sprouts on plate, top with chicken, immediately followed by the cheese to melt.
- Garnish with basil and ring the meat with sauce.
- Drizzle with additional olive oil if wanted and I did.
- Alternately, you can put all thighs on a sheet pan, top with sauce & cheese. and broil until melted. It’s what I do. I also top with a little extra Parmesan cheese.
- 6 Servings
- 501 Calories, 41.0g Protein, 33.6g Fat, 10.3g Carbs, 1.5g Fiber, 8.8g Net Carbs
- Depending on the quality and thickness of the tomato sauce you use, you may need to thin it a bit with water. I use Kirkland organic tomato sauce and I did need to thin mine.