This makes 6 servings of Chicken Parmesan. Each serving comes out to be 497.5 Calories, 31.31g Fats, 2.62g Net Carbs, and 46.57g Protein.

The Preparation

The Chicken
3 (816 g) chicken breasts
Salt and pepper to taste
1 cup shredded mozzarella cheese
The Coating
2.5 ounces pork rinds
¼ cup flaxseed meal
½ cup shredded Parmesan cheese
1 teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
½ teaspoon garlic powder
2 teaspoons paprika
1 large egg
1 ½ teaspoons chicken broth
¼ cup olive oil
The Sauce
¼ cup olive oil
1 cup Rao’s Tomato Sauce
½ teaspoon garlic
½ teaspoon. oregano
Salt and pepper to taste
The Execution

Grind up pork rinds, flax, parmesan cheese, and spices in a food processor.
Slice chicken breasts in half or in thirds and pound them out into cutlets.
In a seperate container to the coating, crack and egg and whisk with 1 1/2 tsp. chicken broth.
In a saucepan, combine all ingredients for the sauce and whisk together. Let this cook for at least 20 minutes while you are making the chicken.
Bread all chicken cutlets by dipping into egg mixture, then dipping into the coating mixture. Set aside on a piece of foil.
Heat 2 tbsp. olive oil in a pan and fry up each piece of chicken 2 at a time. Add more oil as needed (I used 1/4 cup in total).
Set pieces of chicken into a casserole dish, add sauce on top, and then sprinkle with 1 cup of mozzarella cheese. Bake at 400F for 10 minutes or until cheese is nice and melted.