Chicken Parmesan

(gluten free & low carb)

naturally gluten free and low carb, this almond flour chicken parmesan is easy to make and an absolute crowd pleaser!

step 1

Start by measuring out the ingredients listed. you'll find more tips and substitutions on the blog. And you'll find my favorite sauces to use for this chicken parmesan.

step 2

Next make the almond flour parmesan mixture and beat the egg with the salt until completely combined. I like to use pasta bowls for the easiest dipping dishes.

step 3

Then slice the chicken breasts in half lengthwise to create 4 pieces. Next pound the chicken cutlets between 2 layers of plastic wrap until they're 1/4"-1/2" thickness.

step 4

While the pans preheat, dip each piece of chicken into the egg mixture, then dredge it in the almond flour parmesan mixture to create a crumb coating.

step 5

Then pan fry the chicken cutlets in just enough oil to keep them from sticking until they're lightly golden browned on each side.

step 6

Place the cutlets into a 9"x13" baking dish as they finish cooking, (the chicken doesn't need to be completely cooked yet). Then spoon the tomato sauce over the top leaving some uncoated.

step 7

Top with the slices of fresh mozzarella, then bake until the cheese is bubbling and the chicken is fully done.

step 8

Serve immediately with chopped fresh basil and/or basil sprigs, or a sprinkling of chopped parsley for a garnish.

3 key tips

1. try this with mashed potatoes or sautéed zucchini for a change of pace from the usual spaghetti.

2. if you like spice, try this recipe with Arrabiata pasta sauce.

3. Try this with pork cutlets as well, so good!


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