Wishing you were in Italy? I am. I love Italian food-and art! My solution: Grain-free Chicken Parmigiana.
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 pieces, 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. For this reason alone, I suggest doubling this recipe.
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!
Chicken Parmigiana {grain-free}
Ingredients
- ½ cup blanched almond flour
- 1 large egg
- ¼ teaspoon salt
- 1 tablespoon dried Italian herbs mix thyme, oregano, parsley
- 1 pound chicken breasts, sliced thinly
- 3 tablespoons olive oil for frying the chicken
- 1 cup marinara sauce or other tangy tomato sauce
- ½ cup grated Parmesan cheese or other cheese
Instructions
- Combine the chicken fillets and egg in a bowl and coat the chicken with the egg.
- In another bowl or plate, combine almond flour, herbs, and salt, and blend well.
- In a large frying pan, heat the olive oil on medium.
- Dip each chicken fillet in the flour mixture, then place in the frying pan.
- Fry chicken fillets on both sides (about 2 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.
- Sprinkle the cheese over the chicken.
- Bake for about 10 minutes, or until the cheese starts to melt.
Karen says
This was AMAZING! I loved it SOOOOOO much!!!
Erica says
Thanks! I like it too 🙂
Angela Adams says
I made this for dinner tonight using smoked gouda and parmesan and it was DELICIOUS! Everything about it! Yum yum yum! Thanks for the great recipe.
Tracey F. says
As wonderful as this looks, mozzarella cheese isn't SCD legal. You know that, right? :o)
Erica says
Yes. I edited it to clarify. Thanks.
Dana says
These were AWESOME! You would never know these are gluten-free! Reminded me so much of my Mom's Italian cooking ... something that I have truly missed since being diagnosed with Celiac Disease. Thank you for posting this recipe - I can tell it's going to become a staple in my household!
Erica says
Thanks Dana. I haven't made this in a while - thanks for reminding me how good it is!
Natasha says
This looks delicious!
Asturd says
These are simply the most delicious cutlets ever, if my name's not Asturd.
debbie says
Made this last night. Very good, my family loved it.
Christina Mckninney says
This looks yummy!! Cant wait to try it!!!