Wishing you were in Italy? I am. I love Italian food – and art!
When I need a quick Italian food fix, this is the one of the dishes I make. If you’re in a major city in the U.S., you must make a trip to one of these neighborhoods: Arthur Avenue, Little Italy, North Beach, The Hill, North End, Italian Market. As a kid, one of my favorite dinner outings was to Arthur Avenue in the Bronx. One of the many benefits of growing up in the Bronx.
This recipe can be approached in two steps: make the “breaded” chicken fillets, and then bake the chicken parmigiana. At least one of us eats the pan-fried chicken fillets with just a squeeze of lemon or ketchup (like long chicken fingers), so I always make some extra chicken fillets.
You can also make the chicken ahead of time, prepare the dish, store in the refrigerator, and then bake it for 15 minutes before you’re ready to eat it. And it reheats well too!
- 1 cup of almond flour
- 1 egg
- 1 tablespoon of Dijon mustard
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of dried dill
- 1/2 teaspoon of dried oregano
- 1 pound of chicken breasts, sliced thinly
- 1 cup of tomato sauce
- slices of cheese (Havarti, Parmesan, provolone, or some combination; mozzarella can be used if you’re not following SCD)
- 3 to 5 tablespoons of olive oil (or possibly more)
- Combine the chicken fillets, egg, and mustard in a bowl and blend well.
- In another bowl or plate, combine almond flour, seasonings, salt, and blend well.
- In a large frying pan, heat the olive oil on a medium setting.
- Dip each chicken fillet in the flour mixture, then place in the frying pan.
- Fry chicken fillets on both sides (about 5 minutes on each side).
- Preheat an oven to 375 degrees F.
- Place chicken fillets in a baking dish and place tomato sauce over the chicken.
- Layer the slices of cheese, in pieces, over the chicken.
- Bake for about 15 minutes, or until the cheese starts to bubble.