Description
A crispy, cheesy, and safe gluten-free version of classic chicken parmesan using almond flour and parmesan for the breading. This recipe is dairy-intolerant friendly with substitutions and perfect for dinner parties.
Ingredients
- 4 large boneless, skinless chicken breasts (pounded to ½-inch thickness, approx. 1.5 lbs)
- 1 cup blanched almond flour
- ½ cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 large eggs (beaten)
- ½ cup gluten-free panko breadcrumbs (optional)
- 2 cups marinara sauce (gluten-free certified)
- 2 cups low-moisture shredded mozzarella cheese
- ¼ cup fresh basil leaves (torn)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even ½-inch thickness.
- In a shallow bowl, whisk together almond flour, grated parmesan, garlic powder, and Italian seasoning.
- In a second shallow bowl, beat eggs with a pinch of salt.
- In a third shallow bowl, place gluten-free panko breadcrumbs (if using).
- Dip a chicken cutlet into the egg wash, letting excess drip off, then press firmly into the almond flour mixture to coat all sides.
- If using panko, dip the coated chicken back into the egg lightly and then press into the panko breadcrumbs.
- Place breaded chicken on the prepared baking sheet, leaving space between pieces.
- Brush the tops of the breaded chicken with olive oil.
- Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C) and breading is golden.
- Remove from oven and spoon about ¼ cup of marinara sauce over each cutlet.
- Top each piece generously with shredded mozzarella cheese.
- Broil for 2-3 minutes, watching closely, until cheese is melted, bubbly, and golden brown.
- Let rest for 5 minutes before serving. Garnish with fresh torn basil leaves.
Notes
[‘Toast the almond flour in a dry pan for 2-3 minutes before mixing to remove moisture and prevent a gummy texture.’, ‘Pound chicken evenly to ensure uniform cooking.’, ‘Use low-moisture mozzarella to prevent sogginess.’, ‘For dairy-free: replace parmesan with nutritional yeast and use dairy-free mozzarella shreds.’, ‘For keto: use pork rind crumbs instead of almond flour.’, ‘Do not crowd the chicken on the baking sheet to allow air circulation.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet wit
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: gluten-free chicken parmesan, baked chicken parmesan, dairy-free option, dinner party main, almond flour breading, easy dinner, keto-friendly variation