Gluten Free Chicken Parmigiana
Gluten free chicken parmigiana: crispy, tender breaded chicken, delicious sauce, and bubbling cheese doesn't get any better than this.
Servings 6 -8
Calories 521kcal
Ingredients
- 2 pounds thin-sliced chicken
- 1 cup gluten free bread crumbs I use Ian's Panko bread crumbs for crunchy breading. You can use Schar bread crumbs or Aleia's Italian bread crumbs if you prefer.
- 1 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 1/2 cup gluten free all purpose baking flour
- 3/4 cup grated parmesan cheese divided
- 1/3 cup extra-virgin olive oil
- 2 1/2 cups gluten free marinara sauce homemade or store bought
- 2 cups shredded mozzarella cheese
- chopped fresh parsley optional
Instructions
- Rinse and pat dry chicken. Add flour to a shallow bowl. Whisk together egg, salt, and milk in another bowl. Combine gluten free bread crumbs and 1/4 cup of the parmesan in a wide, shallow bowl.2 pounds thin-sliced chicken, 1 cup gluten free bread crumbs, 1 teaspoon salt, 1 large egg, 1/4 cup milk, 1/2 cup gluten free all purpose baking flour
- Coat the chicken with the flour and shake off excess. Dip in the egg mixture and then coat with the breadcrumb mixture. Heat oil in a heavy 10-12 inch skillet over medium-high heat until shimmery and fragrant, but not smoking. Add the chicken and cook until browned, about 2-4 minutes on each side depending upon the thickness of the chicken, adding more oil if necessary. Drain chicken on a plate on top of paper towels.1/3 cup extra-virgin olive oil
- Position a rack in the center of the oven. Preheat the oven to 350 degrees.
- Lightly oil your baking sheet and spoon 1/2 cup of homemade marinara sauce into the pan. Arrange the chicken cutlets over the sauce. Spoon the remaining sauce over the chicken. Sprinkle with the remaining 1/2 cup of parmesan and top with mozzarella. Bake until heated through, 20 minutes. Serve hot, sprinkled with parsley.2 1/2 cups gluten free marinara sauce, 2 cups shredded mozzarella cheese, chopped fresh parsley
Notes
- I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
- I used shredded organic mozzarella in this recipe. You can use sliced mozzarella if you prefer.
- Fry your chicken in batches so as not to crowd the pan. If there is not enough room in the pan, the chicken will steam instead of getting nicely browned, flavorful, and crispy.
- I use this baking sheet because it has 1-inch sides to accommodate the sauce on the bottom of the pan.
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Can chicken parmigiana be made low carb?
Excellent question. Since I'm following a low carb diet, I simply skip the breading and frying steps. I pound a few slices of chicken to tenderize them and cook them in a tablespoon of butter and a tablespoon of extra-virgin olive oil in a skillet for 3-4 minutes on each side until golden brown. These few slices can be topped with sauce and cheese and baked along with the rest of the chicken. This adaptation ensures that whether you're watching your carb intake to manage your insulin response or aiming to shed those lingering post-holiday pounds, you can savor the delicious flavors of chicken parmigiana along with everyone else. - You can store leftover gluten-free chicken parmigiana in the refrigerator for up to 3-4 days. To maintain its quality, it's best to cover it in an airtight container. If you'd like to keep it for a longer period, you can freeze it for about 2-3 months, but ensure it's properly sealed in an airtight container or freezer-safe bag. When reheating, make sure to heat it thoroughly until it's piping hot to ensure food safety.
Nutrition
Calories: 521kcal
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