Chicken Parmesan with Lemon Alfredo and Squash Noodles.

This weekend was full of fun activities. I feel a little guilty because we left our bubble and went to Temecula, Southern California wine country. We hung out with friends, including boat rides, vodka, carbs, and wine tasting. I check my blood sugar, and I have not gotten it under control today. There is good news though, my average was way down last week from the previous week. I know it will get it under control, but today I have a little sore throat, probably from all the crap that I ate. I know I’m just dramatic again, and all will be fine.

This morning I opened up the freezer and discovered that I had these chicken breasts; the package said ‘thinly sliced,’ and when I think of thinly sliced chicken, my brain immediately goes to Chicken Parmesan, parents used to make when we were kids. They were made in a mixture of parmesan, then dipped in egg and then in breadcrumbs. I searched the internet and searched through multiple recipes. This is the one that I based my recipe on. Instead of almond flour or regular panko I used pork panko.

I started by cracking two eggs into a bowl and scrambling them

Then I made a mixture of the pork panko, shredded parmesan, dried oregano, and garlic powder.

I used this ghee, which is just clarified butter. You can make it yourself if you want to, but I get this at Costco, and I love using it. Ghee has no milk fats in it, so it has a higher smoke point than regular butter.

After you’ve let the chicken rest in the fridge, put a saute pan on the stove on medium heat and add a tablespoon of ghee to it. Once the pan is warm, add the chicken, you want it to have a little bit of sizzle, but you don’t want the pan to be so hot that the chicken cooks quickly.

Chicken Parmesan with Lemon Alfredo and Squash Noodles

  • Servings: 3
  • Difficulty: Medium
  • Print

A keto chicken parmesan that won't leave you missing the original


    Chicken Parmesan
  • 3 chicken breasts thinly sliced.
  • 2 eggs beaten
  • 1 cup pork panko
  • 1 cup shredded Parmesan
  • 1 tablespoon garlic powder
  • 1 tsp. dried oregano
  • Alfredo Sauce
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh garlic
  • 1/4 cup shredded Parmesan
  • Salt and Pepper to taste.
  • 2 spiralized squash or frozen noodles
  • 1/2 fresh lemon


  1. Preheat oven to 350.
  2. Beat two eggs and put them aside in a bowl.
  3. Take pork panko, shredded Parmesan, garlic powder, and oregano, and mix on a plate.
  4. Put each chicken breast in the egg mixture and then the pork panko mixture.  Make sure that the entire chicken breast is covered.  Put on plate and put it in the fridge for at least half an hour to rest.
  5. Put a sauté pan on the stove on medium heat and add ghee or olive oil to the pan.  Let warm-up and then add the chicken breasts to the pan, making sure not to crowd the pan.  Brown on each side.  Place on a wire rack on a sheet pan.  Once all pieces are browned out in the oven.  Check them after ten minutes with a thermometer.  Once they reach 165 degrees, take them out of the oven or turn the oven off while making the Alfredo sauce.
  6. While cooking, in the same pan that you cooked chicken in, add two tablespoons of butter, let melt, and add fresh garlic.  Cook about one minute and then add heavy cream.  Bring to a simmer and then lower about 5 minutes, whisking occasionally.  Once reduced, add the Parmesan and stir. Then add the juice of half a lemon, season with salt and pepper to taste.
  7. If using fresh spiral squash, cut and put in a microwave-safe bowl. Set in the microwave for two minutes. 
  8. Put the noodles on the plate and put the sauce over. Then chicken breast, if you like, add Alfredo sauce to the top of the chicken.  Garnish with dried oregano or fresh parsley. 

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