Gluten Free Chicken Parmesan
Whipped this up last night! Got those 🇮🇹 roots in my blood + crave italian food A LOT ! Love making this healthier version of chicken parm, and I serve it over shirataki noodles + rapini. Enjoy! xo
INGREDIENTS
3 tbsp olive oil plus more for greasing
3 tbsp @bobsredmill GF flour
Salt + pepper + garlic powder
1 egg
2/3 cup gluten-free breadcrumbs
4 boneless skinless chicken cutlets
Marinara sauce @raoshomemade is my fav
2/3 cup lactose free organic shredded mozzarella
@livivafoods shirataki pasta or GF pasta
DIRECTIONS
Heat the oven to 375°F. Lightly grease a large, ovenproof frying pan or 9 by 13-inch baking dish.
In a small bowl, combine the flour, salt, pepper, garlic powder.
In another small bowl, whisk the egg.
In a third small bowl, combine the breadcrumbs, with a dash of salt + pepper.
One at a time, gently pound each chicken breast to an even 1⁄4-inch thickness.
Dredge each piece of chicken in the seasoned flour. Shake off the excess, then dunk the chicken into the egg mixture to coat. Finally, coat with the breadcrumb mixture.
Line a plate with paper towels. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until each side is golden brown and crispy, 2 to 3 minutes per side.
Spread half the marinara sauce in the bottom of the prepared baking dish. Layer the chicken on top of the sauce. Pour the remaining sauce over the chicken, and bake 20 to 25 minutes.
Remove from the oven, sprinkle the mozzarella cheese and bake for another 2-3 minutes until melted.
