Veal or Chicken Parmesan
A classic italian dish done Low-Carb style.
This is made Low-Carb by leaving out the breading.
Chicken Parmesan
8 boneless Chicken fillets or 8 Veal cutlets
8 slices Prociutto Ham (for chicken only)
2/3 cup Parmesan cheese, grated
8 slices Provolone cheese, sliced thin
5 cups Basic Tomato Sauce
Garlic Salt
Italian Seasoning
2 tablespoons Butter
Olive Oil
  1. Preheat oven to 350°.
  2. For chicken, slice a pocket in the chicken along the side and insert a slice of Prociutto Ham
  3. Sprinkle fillets or cutlets lightly with Garlic Salt and Pepper to taste.
  4. Over MEDIUM-HIGH heat, saute in 2 tablespoons of butter and 2 tablespoons of olive oil in a pan until lightly browned.
    (Don't cook it! Just LIGHTLY-BROWN the outside.)
  5. Wipe the inside of 9" by 12" rectangular glass baking dish with Olive Oil.
  6. Cover bottom of dish with about 1 and 1/2 cups of the tomato sauce.
  7. Place fillets/cutlets over the sauce.
  8. Sprikle with Italian Seasoning (to taste)
  9. Top with remaining tomato sauce.
  10. Cover dish with aluminum foil and bake at 350° for 30 to 40 minutes, until fork tender.
  11. Remove the foil and place a slice of Provolone cheese over each fillet/cutlet and sprinkle with Parmesan Cheese.
  12. Leave UNCOVERED and continue to bake for 10 to 15 minutes to reduce the amount of liquid and melt the cheese.
Serves six to eight.
Recipe courtesy of: