Thursday, December 20, 2012

Chicken Parmesan

Chicken Parmesan

I tweaked this recipe just a little. I used olive oil instead of butter for browning the chicken. I also used a gluten free pasta sauce - instead of making my own. I served it with steamed green beans for a wonderful dinner.  My family ate it before I could get a picture - will take one next time. 


  • 4 chicken breasts boneless, skinless (1 to 1½ lbs total)
  • 2 cups blanched almond flour
  • 2 eggs whisked
  • 6 tablespoons salted butter ( used olive oil)
  • 14 ounces Organic Tomato Paste   (I used Gluten free pasta sauce)
  • 2 cups water
  • 1 teaspoon Herbes de Provence
  • 6 cloves garlic sliced
  • 16 ounces mozzarella cheese


  1. Cut chicken breasts in half for thinner cutlets; pat dry
  2. Dip cutlets in egg, let excess run off then coat with almond flour
  3. Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
  4. Remove chicken and drain on paper towel
  5. For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
  6. Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
  7. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
  8. Bake at 400° for 10 minutes
  9. Serve
Course: Main Course
Cuisine: Italian
Gluten Free

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