Chicken Parmesan-No

It’s called Chicken Parmesan-No because it contains no gluten, grains or dairy, but it’s something you cannot say NO to!

This gluten/grain and dairy free option to an Italian classic will win the hearts of family and friends! It’s crispy, tender, and quick to assemble. You can prepare the chicken cutlets, go through the coating process, then separate with parchment paper and freeze! When you’re ready to cook, simply defrost and continue with the cooking method. I promise you this will become part of your weekly lineup.

Yield: 4

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Chicken Parmesan-No (no dairy or grain!)

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
• 1 cup tapioca flour
• 1 1/2 cups almond flour
• 1 egg
• 1 Tablespoon organic Italian seasoning blend (I prefer Paleo Powder AIP seasoning)
• 1 teaspoon granulated garlic or garlic powder
• salt and pepper to taste
• avocado oil for frying
• 2 cups organic marinara sauce
• 1 cup dairy-free pesto (optional, I prefer Trader Joe’s Kale Cashew Pesto, or make this Arugula Pesto)

Method

1. If using chicken breasts, trim excess fat. Lay the chicken on a flat surface and, holding the knife parallel to the surface, slice through width-wise, making two thin breast pieces. If using chicken thighs, trim excess fat and any smaller loose pieces which could break away during the flattening process.
2. Place the chicken pieces, one at a time, between two pieces of plastic wrap, or into a plastic bag, and pound until you achieve even thickness, about 1/4 inch. Do this will all pieces.
3. In three separate mixing bowls, season the tapioca flour with salt and pepper in the first bowl. Mix the egg with about 1/2 cup water in the second bowl. Add the almond flour, Italian seasoning, granulated garlic and salt and pepper to the third bowl.
4. Dry any excess moisture from the chicken pieces with paper towels.
5. Dredge each chicken piece into the tapioca flour, shaking off excess, then the egg wash, then the almond flour mixture, pressing it onto the chicken evenly on both sides. Set aside on a plate or tray until all pieces have been coated.
6. Preheat broiler to 450ºF. Place a skillet on the stove on medium high heat, add oil in to about 1/2 inch depth. Use a skillet large enough to accommodate 2 to 3 pieces of chicken at a time.
7. When oil is shimmering, add the chicken and fry, about 3 to 4 minutes per side, on medium heat (adjust for your stove) until golden and crispy, then turn to cook other sides.
8. Remove to a heat-proof platter or sheet pan and top each piece with marinara or pesto, and cheese. Place in broiler until sauce is warm and cheese is melted.

https://livingdelishandnutrish.com/recipe/chicken-parmesan-no

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it # livingdelishandnutrish