Chicken Parmesan Gluten Free | Health Dinner Recipe
Start with as many thin sliced chicken breast cutlets as you would like. I cooked up only 3 in this recipe.
If you have the thick chicken breasts then you will need to slice them in half to make them thinner. ( trust me it will help with the recipe).
Gluten free “breading” I use Almond Meal / Flour. For my recipe I had about 1 cup and 1/2 of the flour. I also added a bit of arrow root ( but that is optional)
To that I added Salt and pepper to taste and about a tablespoon of garlic powder. lastly I added just under 1/4 cup of Locatelli Romano cheese ( or you could use Parmesan) But I am using the ingredients that are on my food plan. and the Locatelli Romano is from sheep and is better option for you ( and better flavor trust me)
2 eggs are needed to coat the chicken before adding it to the almond flour mixture. ( beat the eggs well).
Pound the Chicken so that it is very flat ( like in my video) This is how most restaurants get the pieces of chicken to be so big and also how the chicken’s texture is different for Chicken Parm.
Dip in egg and then into the flour mixture. Coat well. Fry in a pan ( I used cast iron) I used olive oil in my frying. Flip over after about 3 minutes and cook until golden brown and done on the other side.
Pour some sauce in the bottom of a baking dish and place the cooked chicken on top when done frying. Then top with Fresh Mozzarella cheese and more Romano cheese . You can then place in the oven to keep warm until your pasta is complete, and your cheese is melted to your liking. Serve with additional sauce ( I heat mine in a pan) and I use the Bertolli Olive Oil, Garlic & Basil Organic sauce. For pasta I used the Lotus Foods Brown Rice and Millet Ramen.. But you can use what ever you want for pasta.
I get my Ramen at Thrive Market http://thrv.me/joanneplans as well as my local Wegman’s store. The Thrive market is a bit cheaper.
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