Gluten Free Chicken Parmesan

easyhealthyrecipes.com/gluten-free-chicken-parmesan/

Breaded, pan-fried chicken cutlets, topped with tomato sauce and two types of cheese, baked until melted, tender perfection.

Prep: 15

Cook: 30

Total: 45

Recipe makes approximately 4 servings

Equipment Needed

3 medium shallow bowls
2 whisks
Cutting board
sharp chef's knife
Parchment paper
meat mallet (or rolling pin)
large plate
large cast iron skillet (or other large, heavy-bottomed skillet)
Tongs
9x13 baking dish
Internal meat thermometer

Ingredients Needed

For the Chicken

2 large boneless, skinless chicken breasts (approximately 8-10 ounces each, evenly sized)
salt (to taste)
freshly ground black pepper (to taste)

For the Gluten-Free Breading

2 large eggs
1 cup gluten-free breadcrumbs (plus more as needed)
½ cup grated fresh parmesan
½ cup gluten-free all purpose flour
½ cup avocado oil (approximate; enough to fill pan by ½-inch)

For the Topping

½ cup prepared tomato sauce
1 cup shredded fresh mozzarella
¼ cup chopped fresh basil
½ cup grated fresh provolone
½ cup grated fresh parmesan
1 tablespoon olive oil

Serving Suggestions (All Optional)

gluten-free spaghetti
additional tomato sauce

Get Recipe Ingredients

Instructions

To Bread the Chicken

Crack 2 large eggs directly into one shallow bowl. Whisk until eggs are fully combined and no longer streaky. Set bowl aside.
Add 1 cup gluten-free breadcrumbs and ½ cup grated fresh parmesan to second shallow bowl. Whisk ingredients together until incorporated evenly. Set aside.
Place ½ cup gluten-free all purpose flour in third shallow bowl. Set aside.
Place 2 large boneless, skinless chicken breasts on cutting board. Slice each chicken breast in half horizontally, creating 4 chicken cutlets.
If chicken cutlets vary in thickness, separate cutlets and cover with parchment paper. Use meat mallet to pound cutlets until each is approximately ½-inch thick from end to end.
Discard parchment paper. Liberally season chicken cutlets on all sides with salt and freshly ground black pepper.
One by one, place seasoned chicken cutlet in shallow bowl of flour. Coat all sides of chicken evenly with flour, then shake excess flour back into bowl.
Place floured chicken cutlet in bowl of beaten eggs, coating all sides. Let excess egg drip back into bowl, then place cutlet in bowl of breadcrumb mixture. Flip cutlet over 2 to 3 times, gently pressing cutlet into breadcrumbs as needed to coat all sides completely.
One by one, dip flour-coated chicken cutlets into egg mixture until submerged, then hold cutlet over bowl and allow excess egg to drip back into bowl.
Shake excess breadcrumb mixture back into bowl, then place breaded chicken cutlet on large plate and set aside. Repeat process until all cutlets have been breaded.

To Cook the Chicken

Preheat oven to 450° Fahrenheit.
Once all cutlets have been breaded, place cast-iron skillet on stovetop over medium-high heat. When pan is warm, add approximately ½ cup avocado oil and continue heating skillet until oil is hot and shimmery.
When oil is hot, place breaded cutlets in skillet. Work in batches as needed to avoid overcrowding pan.
Fry cutlets 2 to 3 minutes or until golden-brown on bottom, then flip cutlets over and fry 2 to 3 minutes more. Once golden-brown on both sides, transfer cutlets to baking dish and set aside. Repeat with any remaining cutlets.
Once all cutlets have been fried and transferred to baking dish, divide ½ cup prepared tomato sauce in 2-tablespoon portions. Top each cutlet with 2 tablespoons of sauce, spreading sauce evenly across top of cutlet.
Top cutlets with equal portions of 1 cup shredded fresh mozzarella, ¼ cup chopped fresh basil, ½ cup grated fresh provolone, and ½ cup grated fresh parmesan. Spread each ingredient evenly over tops of cutlets to ensure even cooking.
Drizzle 1 tablespoon olive oil evenly over cutlets (¼ tablespoon per cutlet).
Place baking dish in preheated oven and bake 10 minutes, then check internal temperature of chicken with meat thermometer. Continue baking as needed until thermometer reads 160° Fahrenheit and cheese on top of chicken is melted and bubbly.
Once chicken reaches target internal temperature, carefully remove baking dish from oven. Set aside and let rest 5 minutes.
After 5 minutes, divide chicken parmesan between serving plates. Serve warm with gluten-free spaghetti and additional tomato sauce if desired..

Recipe Notes

Chicken Cutlets: Make sure your cutlets are all basically the same size and same thickness, otherwise they'll cook at different rates.
Tomato Sauce: Double-check the ingredients label and make sure your prepared sauce doesn't contain any hidden gluten.

Nutrition Info (Approximate)