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Chicken Parmigiana {grain free}

October 18, 2010 by Erica 12 Comments

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!

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Chicken Parmigiana {grain free}

To save time, avoid the frying step, and make this dish egg free: Coat each piece of chicken with almond flour, place it on parchment paper on a baking sheet and bake for 15 minutes at 375°F. Then layer on the tomato sauce and sprinkle with cheese and bake for another 10 minutes or so.
Servings: 4 servings
Calories: 388kcal

Ingredients

  • 1/2 cup blanched almond flour
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 pound chicken breasts, sliced thinly
  • 3 tablespoons olive oil for frying the chicken
  • 1 cups marinara sauce or other tangy tomato sauce
  • 1/2 cup grated Parmesan cheese or other cheese; sliced work as well
US Customary - Metric

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 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.

Nutrition

Calories: 388kcal | Carbohydrates: 7g | Protein: 34g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 807mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 2mg
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Filed Under: Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: almond flour, chicken

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Reader Interactions

Comments

  1. Karen

    February 13, 2018 at 7:16 am

    This was AMAZING! I loved it SOOOOOO much!!!

    Reply
    • Erica

      February 13, 2018 at 6:35 pm

      Thanks! I like it too 🙂

      Reply
  2. Angela Adams

    December 3, 2012 at 1:24 am

    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.

    Reply
  3. Tracey F.

    October 9, 2012 at 5:14 am

    As wonderful as this looks, mozzarella cheese isn’t SCD legal. You know that, right? :o)

    Reply
    • Erica

      October 9, 2012 at 5:24 am

      Yes. I edited it to clarify. Thanks.

      Reply
  4. Dana

    March 31, 2011 at 5:52 pm

    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!

    Reply
    • Erica

      April 1, 2011 at 10:42 pm

      Thanks Dana. I haven’t made this in a while – thanks for reminding me how good it is!

      Reply
  5. Natasha

    November 8, 2010 at 6:47 pm

    This looks delicious!

    Reply
  6. Asturd

    November 7, 2010 at 6:56 am

    These are simply the most delicious cutlets ever, if my name’s not Asturd.

    Reply
  7. debbie

    October 23, 2010 at 3:32 pm

    Made this last night. Very good, my family loved it.

    Reply
  8. Christina Mckninney

    October 20, 2010 at 1:21 pm

    This looks yummy!! Cant wait to try it!!!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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