• Make the sauce: Place the butter in a saucepan with the garlic and cook until light golden brown, stirring constantly so the butter doesn’t burn. Turn the heat to low and smash up the garlic in the butter. Stir in the cream cheese, broth, and Parmesan. Use an immersion blender to puree until smooth. Simmer on low while you make the chicken parmesan.
• Place one chicken breast into a large ziplock. Use a mallet or rolling pin to pound out the chicken breast to 1/2 inch thickness. Repeat with remaining chicken.
• Crack the eggs into a shallow baking dish. Place the pork panko (or powdered Parmesan or PSMF Flour) in another shallow baking dish.
• Dredge chicken in the eggs and let any excess drip off, then dip both sides of the chicken in the pork panko and use your hands to coat the chicken well.
• Heat a large non-stick scan pan to medium high heat. Add the tallow, lard or duck fat to the pan. Once hot, add the chicken breasts (you will have to work in batches depending on how large your skillet is). Cook for 3 minutes, flip and cook another 3 minutes. Place a slice of mozzarella onto each chicken breast and place the skillet into a broiler oven for a minute or until the cheese is melted and the chicken breast reads 165 degrees F in the thickest part of the breast.

ASSEMBLY

• To assemble the Carnivore Chicken Parmesan, place 1/2 cup protein sparing noodles if using onto a plate. Spoon a few tablespoons of the carnivore alfredo sauce over the noodles and top with a chicken breast. Serve.