Gluten Free Chicken Parmesan

Gluten Free Chicken Parmesan

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Ingredients:

1-1/2 lbs Chicken Breast Cutlets

2 TBSP Light Olive Oil or Vegetable Oil

½ cup Gluten Free Flour

2 large eggs, beaten

¾ - 1 cup Gluten Free Breadcrumbs or Gluten Free Panko Breadcrumbs

1 tsp Italian Seasoning

1 tsp Garlic Powder

¼ tsp Sea Salt

½ tsp Ground Black Pepper

½ tsp Dried Basil

Fresh Basil Leaves for garnish

1 Small Can of Tomato Sauce or 1 cup of Marinara Sauce

¼ cup Shredded Mozzarella

1 TBSP Grated Parmesan divided in half

Directions:

1.       Set up dredging station with three shallow dishes/bowls. In the first bowl, add the GF flour. In the second bowl beat the 2 large eggs. In the third bowl add the GF breadcrumbs.

2.       Season the GF breadcrumbs with the Italian seasoning, garlic powder, dried basil, sea salt, ground black pepper, and ½ TBSP of grated parmesan then combine with a fork or small whisk.

3.       Season the chicken breast cutlets with salt and pepper, then dredge in the GF flour. Shake off the excess flour, then dredge in the beaten egg. Let the egg drip off the cutlet, then place the cutlet in the bowl of breadcrumbs. Make sure each cutlet is covered with breadcrumbs.

4.       Heat olive oil in a 12” skillet on medium-high heat.

5.       Once the oil is hot, add the four breaded cutlets into the skillet. Cook for 5-6 minutes per side. Resist flipping more than once so each side browns nicely. If the cutlets are not quite done, you can turn the heat down to low, cover the skillet, and cook until the chicken is no longer pink. I can tell when it is cooked through when the cutlet is firm.

6.       Remove each cutlet to a plate, top with warm tomato sauce/marinara sauce and shredded mozzarella. Top the four cutlets with the remaining grated parmesan.

7.       Garnish with fresh basil (torn or sliced in a chiffonade).

*Serve with GF spaghetti noodles and marinara sauce, garden salad, sauteed spinach, or roasted vegetables. In the picture the chicken parmesan is accompanied by roasted rainbow baby carrots, orange cauliflower, and garlic cloves.