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Gluten-Free Chicken Parmesan

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A quick and delicious twist on a classic Chicken Parmesan that’s crispy and comforting, perfect for gluten-sensitive eaters.

Ingredients

Scale
  • 2–3 (5-6 ounces) boneless skinless chicken breasts or 3–4 chicken cutlets
  • 2 large eggs
  • 2 tablespoons milk
  • 1.5 cups gluten-free panko or breadcrumbs
  • 1/3 cup grated parmesan cheese + more for serving
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil + olive oil cooking spray
  • 3/4 cup marinara sauce
  • 3/4 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Slice each chicken breast in half lengthwise to create cutlets.
  3. Place each cutlet between plastic wrap; gently pound to an even thickness. Pat dry with a paper towel.
  4. Whisk together eggs, milk, salt, and pepper in a shallow bowl.
  5. Combine gluten-free panko, parmesan, Italian seasoning, garlic powder, and parsley in another bowl. Drizzle olive oil on the mixture, and stir until evenly coated.
  6. Dip each chicken piece into the egg mixture, ensuring it’s well-coated, then dredge in the breadcrumb mixture, pressing to help it stick.
  7. Arrange the coated chicken on the prepared baking sheet with space between each piece.
  8. Bake for 17-20 minutes until the internal temperature reaches 165°F.
  9. Remove from the oven and top with marinara sauce and shredded mozzarella cheese. Return to the oven and bake until the cheese is melted and bubbly.
  10. Serve hot, garnished with extra parmesan and fresh herbs.

Notes

For crispier cutlets, try broiling them for the last few minutes of baking. This dish can also be frozen; wrap individual portions tightly for up to 3 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/gluten-free-chicken-parmesan-2/