Gluten-Free Chicken Parmesan – Lexi’s Clean Kitchen

this Gluten-Free Chicken Parmesan is my version of classic comfort food.it is used Gluten-Free Breaded Chicken Cutlets Topped with a garlic sauce and piled high with gooey mozzarella cheese.

Easy Gluten-Free Chicken Parmesan Recipe

Chicken Parmesan was a staple when I was growing up. From chicken parmesan dinner plates, to subs or heroes (if you’re from New York), you name it, I’ve ordered it all!

This Grilled Chicken Parmesan recipe is a low-carb, gluten-free, grain-free, keto and paleo-friendly version of a classic recipe… delicious! Not only is this option healthier and made with good-for-you ingredients, but it still has the crispy breading on the Chicken Parmesan we know and love.

each Chicken Chop And of course, a healthy dose of saltiness at the end Marinara Sauce and lots of gooey mozzarella. Serve it with zucchini noodles, spaghetti squash, or your favorite gluten-free pasta for the ultimate Italian comfort food.

Ingredients needed:

• chicken: You will need a pound of boneless skinless chicken breasts.
• Egg and water: Brush the egg and water mixture over the outside of the chicken to help the crumbs stick.
• Bread crumbs: Our gluten-free breadcrumbs are made with a blend of almond flour, Italian seasoning, garlic granules, fine sea salt, and optional red pepper flakes.
• Italian Tomato Sauce: You can use your favorite store-bought variety or make a batch of homemade marinara sauce.
• Mozzarella Cheese: For best results, shred your own mozzarella cheese. It makes all the difference in texture!
• Basil: I like to finish each Chicken Chop Sprinkle with fresh basil for garnish.

How to Make Chicken Parmesan

This easy Chicken Parmesan recipe is on the table in just 45 minutes! It’s quick enough to whip up on a busy weeknight, but tasty and impressive enough to serve at your next dinner party.

1. To bread the chicken: Pat chicken dry and season with salt and pepper. In a bowl, combine eggs and water. In another bowl, whisk together the breadcrumb ingredients. Toss chicken in egg mixture, then in bread flour and coat well.
2. To bake or fry: When grilling chicken, place Chicken Chop On a lined baking sheet, drizzle with oil and bake at 350°F until golden brown. To fry the chicken, heat the oil in a frying pan, add the chicken and fry until golden brown on both sides.
3. Add toppings: Place the chicken steaks on a baking sheet, coat each with the tomato sauce and cheese, and bake at 350°F until the cheese is melted.

What can be used instead of breadcrumbs for Chicken Parmesan?

In traditional Chicken Parmesan, breadcrumbs are used to give the chicken a crispy, golden brown crumb. Is it ok without almond flour?you able This recipe uses gluten free breadcrumbs of course!

To keep this recipe gluten-free, I baste the chicken with egg and add a mixture of ground almonds and spices.

The almond flour soaks up the extra moisture, while the egg helps the crumb get that classic crispy texture we want in chicken!

What can I use to make Chicken Parmesan if I don’t have eggs?

Don’t have any eggs? Try brushing the outside of the chicken with a little butter or olive oil. Either of these will help the crumbs stick to the meat. The finished Chicken Parmesan might not be as crispy, but it’s still delicious!

Edible advice

I love serving this gluten free chicken parmesan with zucchini noodles, spaghetti squash or (if I don’t want to enjoy it as a low carb meal) gluten free pasta!

Want to round out your meal with a few side dishes? Here are some favorites:

how to store

For best results, I recommend storing Chicken Chop Separate from sauces and cheeses.

They keep for 3-4 days in an airtight container in the refrigerator and 2-3 months in the freezer. To enjoy again, thaw overnight in the refrigerator (if frozen), then reheat in the oven at 400°F until heated through.

More Chicken Recipes You’ll Love

Watch the video:

• 1 pound Boneless Skinless Chicken Breasts
• 1 Egg
• 1 tablespoon water

For the crumbs:

• 1 cup Almond powder
• 2 teaspoon italian seasoning
• 1 teaspoon Garlic Granules/Powder
• 1 teaspoon fine sea salt
• Optional: sprinkle with red pepper flakes

Everything else:

• 1 cup tomato sauce, optional
• 1 cup fresh mozzarella cheese
• fresh basil for decoration

• Pat chicken dry and season generously with salt and pepper.

• Whisk together eggs and water in a bowl.

• In a shallow bowl or plate, whisk together the almond flour and seasoning.

• Dip chicken into egg mixture, then into breadcrumb mixture.

• bake: Preheat oven to 350°F. Line a baking sheet with parchment paper and place the chicken steaks on top. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no longer pink. saute: Heat avocado oil in a skillet. Once hot, add the chicken chops. Fry for 5-8 minutes on each side, until golden brown with no pink residue.

• Place chicken steaks on a baking sheet. Top with tomato sauce and cheese. Bake at 350°F for 5-8 minutes, until the cheese is melted.

Serve with zucchini noodles or gluten-free pasta of choice (not low carb)! Two brands I like are: merry and tinquiada.

Serve: 4GCalories: Chapter 319kcalcarbohydrate: 5Gprotein: 39Gfat: 15GSaturated fat: 3.8Gcholesterol: 147mgsodium: Chapter 742mgfiber: 1.5Gsugar: 1.8G