Cooking and Serving: 60 minutes | 4 servings
Ingredients
4 (1.5 pounds) boneless skinless chicken breasts | ½ cup (70 g) all purpose gluten free flour blend | 2 eggs, any size
Description
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 60 minutes | Servings: 4 servings
Ingredients
4 (1.5 pounds) boneless skinless chicken breasts
½ cup (70 g) all purpose gluten free flour blend
2 eggs, any size
2 tablespoons lukewarm water
2 cups gluten free breadcrumbs
2 tablespoons dried Italian seasoning, (See Recipe Notes for a homemade
¾ cup (3 ounces) finely grated Parmesan cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil, plus more as needed
3 cups (24 ounces) jarred tomato herb marinara sauce
8 ounces shredded mozzarella cheese
2 tablespoons chopped fresh basil
Instructions
What to serve with this recipe.
It’s pretty quick and easy, since I use a rich jarred gluten free marinara.
It has tons of flavor from dried Italian seasoning, which you can buy at the.
grated Parmesan to both the breadcrumb mixture and on top before baking.
The fried and breaded cutlets are so tender and juicy that you can make them.
the quickest weeknight dinner you can imagine.
Notes
* Gluten Free Chicken Parmesan Recipe
* Storage & Reheating Instructions
* What to serve with this recipe
WHY YOU’LL LOVE THIS RECIPE
* It’s pretty quick and easy, since I use a rich jarred gluten free marinara
sauce (I like Rao’s best, and I buy a bunch when it’s on sale). You can also
use pre-grated Parmesan and pre-shredded mozzarella cheese. You can even use
thin-sliced chicken breasts.
* It has tons of flavor from dried Italian seasoning, which you can buy at the
store or make your own with a few classic dried herbs. We also add rich
grated Parmesan to both the breadcrumb mixture and on top before baking.
* The fried and breaded cutlets are so tender and juicy that you can make them
up to 3 days ahead of time and then reheat them with the sauce and cheese for
the quickest weeknight dinner you can imagine.
golden brown breaded and fried chicken cutlets with green herb flecks on white
paper towels on light tan plate
what’s in it/substitutions
I like gluten free panko breadcrumbs
recipe, but regular, finely ground breadcrumbs would be great, too. If using
regular, you’d probably need about 1 cup of breadcrumbs and a bit less olive oil
for frying. If you’re using pre-seasoned breadcrumbs, omit the added Italian
seasoning, salt and pepper.
There are also quite a lot of brands of packaged gluten free bread crumbs you
can buy. I don’t really care for Aleia’s gluten free breadcrumbs, since they
tend to be very pale, and very hard (almost stale) quite often. I have tried and
liked many gluten free brands, though, including:
* Ian’s brand Panko-style breadcrumbs
* Nature’s Promise (the Stop & Shop grocery store house brand) gluten free is
well-priced, nicely browned, and crispy
* Jeff Nathan Creations Chef Gourmet gluten free panko flakes (in the blue jar)
* Kikkoman gluten free panko style coating
* 4C gluten free Panko plain
If you can’t have eggs, try thinning some buttermilk with a few drops of water.
Milk is too thin, and it will slip right off of the chicken. You can also whisk
together 2 tablespoons of superfine rice flour or tapioca starch with 4
tablespoons of lukewarm water into a slurry. Treat these mixtures just like the
If you need to eliminate dairy from this recipe, you need a replacement for both
types of cheese. Fortunately, there are so many good dairy free cheese varieties
on the market today. For dairy free Parmesan, I love the Follow Your Heart brand
of dairy free grated d. It comes in a shaker canister and tastes exactly like
the “real” thing. Violife also makes a really good vegan Parmesan.
For dairy free mozzarella, Daiya is good (and has gotten so much better
recently), and so is Miyoko’s Creamery. They both melt quite well.
Go Ad-Free
GLUTEN FREE CHICKEN PARMESAN RECIPE
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
gluten free chicken parmesan with chopped fresh basil on white paper in black
This recipe for gluten free chicken parmesan makes tender juicy chicken with a
super crisp, perfectly browned crust, covered in just the right amount of
* 4 (1.5 pounds) boneless skinless chicken breasts
* ½ cup (70 g) all purpose gluten free flour blend
any good-quality blend
* 2 tablespoons lukewarm water
* 2 cups gluten free breadcrumbs
prefer coarse, panko-style breadcrumbs here; if you use finely ground crumbs,
* ¾ cup (3 ounces) finely grated Parmesan cheese
* ¼ teaspoon freshly ground black pepper
* ½ cup extra virgin olive oil, plus more as needed
* 3 cups (24 ounces) jarred tomato herb marinara sauce
* 8 ounces shredded mozzarella cheese
* 2 tablespoons chopped fresh basil
PREPARE THE COATINGS AND CHICKEN BREASTS.
* Preheat the oven to 400°F.
ingredients for gluten free chicken parmesan in small bowls with white block
letters with names of ingredients
* Place the flour on a large plate or wide, flat bowl.
* Place the eggs in a wide, flat bowl and beat with a fork. Add 2 tablespoons
of lukewarm water and beat again to combine.
* Place the breadcrumbs, Italian seasoning, 1/2 cup grated Parmesan, salt and
pepper in a large wide, shallow bowl or plate and mix together to combine.
light brown breadcrumbs, white ground Parmesan cheese, white salt, black
pepper, and green and brown dried Italian seasoning in wide flat light tan
* Pound the chicken breasts gently until each is about 1/2 inch thick. Don’t
pound too hard or you’ll tear the breasts. It’s most important that the
breasts are each about the same thickness as one another, and across each
breast. This will allow them to cook evenly.
* Set a clean fork or thongs in each of the 3 bowls (flour, eggs, breadcrumbs)
and handle the chicken with only that fork or those tongs when it’s in each
bowl. That will minimize mess as you prepare the chicken.
* Use paper towels to pat the prepared raw chicken breasts dry.
COAT AND COOK THE CHICKEN.
* In a large skillet over medium-high heat, heat 2 tablespoons of olive oil
* While the pan’s heating up, dredge both sides of the chicken in the flour,
one piece at a time. Sprinkle the flour over any bare spots to make sure the
chicken is completely coated. Allow the chicken to rest there briefly and
Fingers holding metal fork in wide flat light tan bowl with white flour and
raw chicken cutlet covered in white flour
* Remove the chicken from the flour, and dip both sides generously into the egg
fingers holding metal fork dipping white flour-covered raw chicken cutlet
into yellow beaten egg mixture in light tan bowl
* Let the excess egg drip off briefly, then press the chicken in the breadcrumb
mixture on both sides.
fingers holding gray silincone-tipped metal tons placing raw chicken cutlet
in light brown breadcrumb mixture in flat bowl
* Place one or two breasts at a time in the hot, oiled pan for about 2-3
minutes per side until golden brown on both sides.
one raw breaded chicken cutlet in black round cast iron skillet cooking in
* Add more olive oil between batches and whenever the skillet runs dry.
Same skillet with same cutlet browned on top side, still cooking in skillet
FINISH THE CHICKEN PARMESAN.
* Place the breaded chicken cutlets in a greased or lined 9-inch x 13-inch x
2-inch casserole dish.
5 browned breaded chicken cutlets, some small and some large on paper towels
* Top each cutlet with about 4 ounces of tomato sauce, then 2 ounces of
shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
4 breaded chicken cutlets with tomato sauce, shredded mozzarella cheese and
fresh basil in black casserole dish lined with white parchment paper
* You can also ladle the sauce into a casserole dish and place the breaded
chicken cutlets on top, then top with cheese and bake.
* Place the dish in the center of the preheated oven and bake for 10-15 minutes
or until the cheese is melted and bubbly.
same casserole dish with same cutlets with cheese melted and some more fresh
* When the chicken is completely cooked, the chicken cutlets must read at least
165°F on an instant read thermometer. I usually aim for them to read about
For your own homemade Italian seasoning, combine:
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried minced onion (or 1/4 teaspoon onion powder)
1/4 teaspoon garlic powder
Trans Fat: 0.02g | Cholesterol: 215mg | Sodium: 2019mg | Potassium: 1108mg |
Fiber: 5g | Sugar: 8g | Vitamin A: 1590IU | Vitamin C: 14mg | Calcium: 539mg |
Nutrition information is automatically calculated, so should only be used as an
STORAGE & REHEATING INSTRUCTIONS
This recipe calls for breading and frying the chicken cutlets in a pan, then
topping them with sauce and cheese and baking to finish cooking the chicken and
The breaded and fried chicken cutlets, which may or may not be fully cooked but
are browned and golden, can be made up to 3 days ahead of time, allowed to cool,
and then stored in a sealed glass container in the refrigerator. Before serving,
allow them to come to room temperature, sprinkle lightly with lukewarm water,
then top with sauce and cheese and bake until done.
If you have fully prepared, fried, topped and baked chicken Parmesan, it will
also keep quite well in a tightly sealed container in the refrigerator for about
5 days. Allow it to come to room temperature, and sprinkle lightly with lukewarm
water, and reheat in a 300°F oven until warmed throughout.
For longer storage, you can freeze the cutlets after being fried and baked or
just fried for up to 3 months. If you plan to freeze them after frying alone,
make sure they read at least 165°F on an instant read thermometer.
Seal tightly in freezer-safe wrap and/or a container. Defrost overnight in the
refrigerator, let come to room temperature, sprinkle lightly with lukewarm
water, add tomato sauce and cheese if you haven’t already, and reheat in a 300°F
oven until warmed throughout.
golden brown breaded chicken cutlets with red tomato sauce white melted cheese
and green chopped basil on white paper in black casserole dish
KEEP YOUR BREADING STATION TIDY
The thing that keeps me from baking and frying breaded chicken and fish for
dinner is often the mess it tends to make. But you can keep things tidy in a few
* Use a separate wide, shallow bowl, if possible, for the flour, egg mixture,
and breadcrumbs (and remember it’s dry-wet-dry, ending with the crumbs). If
you try to stuff a big piece of chicken in a tiny bowl, you’ll make a mess.
* Assign each bowl its own fork or tongs utensil. Use the fork for the flour to
flour the chicken, and lift it into the egg bowl. Then, use the egg fork to
dip the chicken in egg and transfer. Then, the breadcrumb tongs to coat and
* You can even combine the flour and eggs into one mixture and only dip the
chicken cutlets twice, like we do with our gluten free chicken tenders
DON’T MAKE THE BREADING SOGGY
Chicken Parmesan can turn soggy quite easily, but this recipe makes chicken that
stays crispy outside, tender and juicy inside, and full of flavor. If you’re
going to go to the trouble of breading and frying chicken, you want to be
careful with how much tomato sauce you use to bake it. Otherwise, all that
deliciously crisp coating is wasted.
To keep the breading on the cutlets crispy, pat the raw chicken dry before
dipping it in the flour mixture. Dredge the chicken once in flour once, let it
rest briefly, then dredge it again. Use Panko-style breadcrumbs for a thick
Instead of covering the chicken in tomato sauce, you can also place the sauce in
a baking dish first, then the fried chicken cutlets on top of the sauce, add the
cheese and bake it. That’s one way to leave the top nice and crisp. To preserve
that crunchy breading, you could also just place the fried chicken on a baking
sheet, top with cheese, and bake until melted. Then serve the tomato sauce on
WHAT TO SERVE WITH THIS RECIPE
You can make your own homemade gluten free tomato sauce
this recipe. I often just use Rao’s tomato herb sauce because, even though I
love homemade sauce, it tastes nearly as good as homemade. Your favorite jarred
sauce would work just as well, and that makes it a weeknight meal.
This chicken parmesan would go wonderfully alongside these pull apart
gluten-free garlic knots
you really wanted to make the ultimate Italian-style spread, serve it with the
vegetarian variation of our classic gluten free lasagna
homemade gluten free pasta
A close up of spaghetti red sauce and chicken with an overhead view of spaghetti
red sauce and chicken
Zoomed in overhead view of spaghetti, red sauce and chicken parmesan
Regular overhead view of chicken parmesan, red sauce, and spaghetti on white