It's Time To Get Fat. Real Fat!

Duck Fat Chicken Parmesan

Here’s a delicious grain-free chicken parmesan recipe your Italian grandmother will love, yet grain-free and made without any industrial grain oils. A light breading made with almond flour and cassava flour crisps up perfectly in our duck fat, which adds a delicious savory depth of flavor. Optionally, top this healthy chicken parmesan with your favorite mozzarella and marinara sauce for a traditional bite.



  • 2 chicken breasts
  • 1 cup cassava flour
  • ½ cup blanched almond flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon filtered water
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 8 ounces Fatworks Duck Fat
  • 4 ounces pastured mozzarella
  • 8 ounces marinara sauce
  • Optional to garnish: fresh chopped basil
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Fat: Duck Fat
Tags: Gluten Free, Keto, Paleo Friendly, Whole30



Cut the chicken breasts in half width-wise (similar to butterflying but continue to cut all the way through). The lessened thickness will help the chicken to cook evenly when pan-fried. Pat each side dry with a paper towel and set aside.


In a wide bowl, whisk together the cassava flour, almond flour, Italian seasoning, and garlic powder. In a separate wide bowl, whisk together the egg, filtered water, sea salt, and black pepper.


Heat the duck fat in a large skillet (10” diameter is recommended) over medium heat. Once the surface of the oil begins to shimmer, it is warm enough to cook the chicken.


Working one piece at a time, dip the chicken into the egg mixture to coat both sides. Allow excess to drip off.  Place it into the flour mixture and coat generously on both sides. Use your hands to pat the flour mix onto the chicken tightly. Move the chicken into the hot oil, laying it down in the direction away from your body to avoid splatters. Cook until golden brown, about 3-4 minutes per side. Careful not to crowd the pan so the oil temperature does not drop too low.


Move the cooked chicken to a cooling rack set over a sheet pan. Sprinkle mozzarella over top of each chicken breast and place under the oven broiler for 1-2 minutes. Serve with your favorite marinara over top and chopped basil, as desired.