Chicken parmesan patties are canned chicken breast shredded and mixed with parmesan cheese and vegetables, and pan fried until golden brown! The BEST use of canned chicken, that happens to be keto and low carb!
Course Main Course
Prep Time 5minutes
Cook Time 8minutes
Total Time 13minutes
212.5 oz canschicken breast
1/2mediumzucchinigrated and liquid squeezed out
1/2cupbaby spinachfinely chopped
In a large mixing bowl, add the shredded chicken breast, grated zucchini, baby spinach, and parmesan cheese, and mix well. Slowly add in the egg. Form 4-5 patties.
Coat a frying pan with oil and heat up on medium. When hot, add your chicken patties and cook for 4-5 minutes, before carefully flipping and cooking for a further 4-5 minutes.
Remove from the heat and serve immediately.
TO STORE: Leftover chicken patties can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Freeze leftovers by placing the patties in a shallow container and storing in the freezer for up to 6 months.