Description
This crunchy gluten free chicken parm is perfect for weeknight eating or a fabulous celebratory or holiday dinner! It’s simple but feels so luscious and indulgent.
Ingredients
8 skinless and boneless chicken cutlets or 4 chicken breasts pounded to 1/3 inch thick
4 large eggs, beaten
½ cup gluten free flour blend or all-purpose flour, we used Bob’s Red Mill Paleo Baking Flour
2 cups finely grated parmesan, divided
¾ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
¾ cup extra-virgin olive oil, plus more if needed, divided
½ pound whole milk mozzarella, sliced, thickly grated or a combination of the two
1 (32-ounce) bottle store-bought tomato sauce
Fresh basil leaves, to garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Place your whisked eggs into a shallow bowl or container.
- In a large bowl, combine the flour, 1 ½ cups parmesan cheese, black pepper, and red pepper and toss to combine. Transfer the mixture to a shallow bowl or container.
- One by one, dredge each chicken cutlet in the egg, then remove it, letting any excess egg drip off, and gently drop into the flour/parmesan mixture, coating it completely (see tip below). Handling the breaded chicken cutlet as minimally as possible, set it on the baking sheet. Repeat until all remaining chicken cutlets are breaded.
- In a large non-stick skillet, over medium heat, heat ¼ cup of olive oil. Cooking in batches, add the breaded chicken cutlets and cook until golden brown, about 3 to 4 minutes per side. Carefully remove from the oil, and place on a paper towel, using a slotted spoon or spatula. Set aside. Note: If there are many crumbs left in the oil in between batches, wipe the oil out and add new oil in between each batch. Also, feel free to add more oil as needed in between each batch.
- Using a medium saucepan, warm the tomato sauce.
- Arrange the chicken breasts on a parchment-lined baking sheet. Add the mozzarella cheese over the breaded chicken breasts, and cook in the oven until the cheese is melted and the chicken is just about cooked through, about 10 to 15 minutes. Once the mozzarella has melted, quickly remove from the oven, top with ¼ cup of parmesan cheese, then return to the oven and cook until cheese the cheese has melted and is starting to brown, about 5 more minutes. Remove from the oven. Top each chicken breast with about 2 tablespoons to ¼ cup warm tomato sauce. Serve garnished with fresh basil and extra tomato sauce on the side and enjoy!
Teri’s Breading Tip: When dredging in wet and dry ingredients, I use my right hand for the egg and my left hand for the flour/parmesan flour, so I never accidentally mix the two.
Notes
Vodka Sauce & Chicken Parm Sandwich
Prep time: 15 minutes
Cook time: 22 minutes
Total time: 37 minutes
Serves: 4
Ingredients:
8 skinless and boneless chicken cutlets or 4 chicken breasts pounded to 1/3 inch thickness
4 large eggs, beaten
2 cups finely grated parmesan
½ cup gluten free flour blend or all-purpose flour, we used Bob’s Red Mill Paleo Baking Flour
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
¾ cup extra-virgin olive oil, plus more if needed, divided
Grossy Pelosi’s Vodka Sauce (make the sauce without the pasta)
4 sub rolls or 2 large baguettes cut in half.
½ pound whole milk mozzarella, sliced, thickly grated or a combination of the two
Fresh basil leaves, to garnish
Directions:
Preheat the oven to 400°F. Line a baking sheet with parchment.
Place your whisked eggs into a shallow bowl or container.
In a large bowl, combine the parmesan, flour, salt, black pepper, and red pepper flakes and toss to combine. Transfer the mixture to a shallow bowl or container.
One by one, dredge each chicken cutlet in the egg, then remove it, letting any excess egg drip off, and gently drop into the flour/parmesan mixture, coating it completely. Handling the breaded chicken cutlet as minimally as possible, set aside. Repeat until all remaining chicken cutlets are breaded.
In a large non-stick skillet, over medium heat, heat ¼ cup of olive oil. Cooking in batches, add the breaded chicken cutlets and cook until golden brown, about 3 to 4 minutes per side. Carefully remove from the oil, and place on a paper towel, using a slotted spoon or spatula. Set aside. Note: If there are many crumbs left in the oil in between batches, wipe the oil out and add new oil in between each batch. Also, feel free to add more oil as needed in between each batch.
In a medium saucepan, warm the vodka sauce.
Cut the rolls up lengthwise and slightly scoop out both sides of the bread then spoon a couple of tablespoons of the vodka sauce on each side of the bread.
On the bottom bread, assemble the 2 chicken cutlets or 1 chicken breast then top with the 1/4 of the mozzarella. Place on the prepared baking sheet along with the top bread, cut side up, and repeat with the three other sandwiches.
Place the baking sheet in the oven for about 7 minutes or until the cheese is melted and bubbly then remove from the oven.
Garnish each sandwich with basil leaves and add more sauce, if desired. Close the sandwiches.
Serve and enjoy!