Ingredients
Scale
- For the Chicken:
- 4 (about 1.5 lbs total) boneless, skinless chicken breasts, pounded to ½-inch thickness
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk or unsweetened almond milk
- For the Gluten-Free Breading:
- 1 ½ cups fine almond flour
- ¾ cup grated Parmesan cheese, plus more for topping
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- For Assembly and Baking:
- ¼ cup avocado oil or light olive oil, for frying
- 2 cups high-quality marinara sauce (check for no added sugar and gluten-free)
- 8 ounces fresh mozzarella, sliced or shredded
- Fresh basil or parsley, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Place a wire rack inside a large baking sheet and set it aside. This setup is crucial for keeping the bottom of the chicken crispy.
- Season the Chicken: Pat the pounded chicken breasts completely dry with paper towels. This is a critical step for a crispy coating. Season both sides generously with the 1 teaspoon of salt and ½ teaspoon of black pepper.
- Set Up the Breading Station: You will need three shallow dishes or bowls.
- Dish 1: You can leave this one empty or add a little extra almond flour, but the key is the egg wash.
- Dish 2 (Egg Wash): In the second shallow dish, whisk together the 2 large eggs and 2 tablespoons of milk until smooth and uniform.
- Dish 3 (GF Breading): In the third shallow dish, combine the 1 ½ cups of almond flour, ¾ cup of grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, and paprika. Mix thoroughly with a fork until all the ingredients are evenly distributed.
- Bread the Chicken: Working with one chicken breast at a time, dredge it in the egg wash, making sure it’s fully coated on both sides. Allow any excess egg to drip off. Immediately transfer the chicken to the almond flour mixture. Press the breading firmly onto both sides of the chicken, ensuring a thick, even coating. This pressing action is what helps the crust adhere. Place the breaded chicken on a clean plate and repeat with the remaining pieces.
- Pan-Sear for a Golden Crust: Heat the ¼ cup of avocado oil in a large skillet (cast iron works wonderfully) over medium-high heat. The oil is ready when it shimmers. Carefully place two chicken cutlets in the skillet, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until the crust is a deep golden brown and crispy. This step is purely for creating the crust, not for cooking the chicken through.
- Transfer and Repeat: Using tongs, transfer the seared chicken to the prepared wire rack on your baking sheet. Add the remaining chicken to the skillet (adding a bit more oil if needed) and repeat the searing process.
- Assemble for Baking: Now for the fun part. Spoon a generous layer of marinara sauce over the top of each seared chicken cutlet. Be careful not to drench it completely; you want the crispy edges to remain exposed. Top the sauce with a generous layer of mozzarella cheese and a final sprinkle of grated Parmesan.
- Bake to Perfection: Place the baking sheet in the preheated 400°F oven. Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted, bubbly, and starting to brown.
- Garnish and Rest: Remove the chicken parmesan from the oven and let it rest on the baking sheet for 5 minutes. This allows the juices to redistribute, ensuring a tender bite. Garnish with freshly chopped basil or parsley before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 750 kcal