Chicken Parmesan with Red Sauce

Source: Blaine's Low Carb Kitchen

Crumb Coating for Chicken:
2 cups pork rinds
1 cup Romano cheese
1 tbsp. Italian seasoning
1 tbsp. flat leaf parsley
1 tbsp. garlic powder

Chicken:
6 boneless chicken breasts (approx. 6 - 8 oz. per piece)
1/2cup soy flour (to dredge)
4 eggs, beaten
4 tbsp. olive oil
6 slices mozzarella

Red Sauce:
1 28 oz. can whole peeled tomatoes (drain and rinse)
2 tbsp. olive oil
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tbsp. salt
1 tsp. black pepper
2 cloves crushed garlic
1/2 cup chopped onions
1 tbsp. red wine
1 tbsp. fresh basil

Pork Rind Crumbs (for coating chicken):
Put pork rinds into food processor and grind to a fine texture. Add grated Romano cheese, Italian seasoning, flat leaf parsley and garlic powder to pork rinds and pulse until thoroughly mixed.

Red Sauce: (approx. 2 net carbs per 1/4 cup serving):
Heat olive oil in pan over medium heat. Add Italian seasoning, crushed red pepper, salt and pepper to hydrate. Add garlic and chopped onions. Cook until soft. Add tomatoes, red wine and fresh basil and puree with stick blender. Bring to boil. Turn heat to low and simmer for approximately 45 minutes.

Chicken Preparation:
Trim and pound chicken breast. Coat each breast with approximately 1 tablespoon soy flour, shake off excess flour. Beat eggs in large bowl. Coat chicken breast first with egg then with pork rind mixture. Press chicken breast into crumb mixture. Heat seasoned cast iron pan over medium heat -- add enough olive oil to cover bottom of pan 1/4 inch. Fry cutlets in oil until golden brown each side (approximately 4 - 5 minutes). Place cutlets in 325 degree oven (approximately 8 - 10 minutes). Top with warm sauce and 2 thin slices mozzarella. Melt cheese in oven for 2 - 3 minutes.

Yields 6 servings - approximately 8 net carbs per serving

(Note: All of Soy Flour not utilized)