Gluten-Free Chicken Parmesan

Coating chicken cutlets with gluten-free corn flakes updates this Italian classic.

  • Total Time:
  • Servings: 4

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Ingredients

  • 2 cups gluten-free corn flakes
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 large eggs
  • 4 boneless, skinless chicken breasts, cut in half
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • Oil, for frying
  • 2 cups gluten-free tomato sauce, heated
  • 1 cup grated mozzarella cheese
  • Chopped Italian parsley, for garnish

How to make this recipe

  1. Put the corn flakes in a food processor or blender and pulse to grind the flakes into coarse crumbs. Mix with the Parmigiano-Reggiano in large bowl. In another large bowl, beat the eggs. Set aside.
  2. Rinse the chicken and pat dry. Cut or pound the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.
  3. Coat the chicken in egg and then dredge it in the crumb/cheese mixture. Shake off any excess and set the coated chicken pieces aside. Repeat with the remaining chicken.
  4. Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.
  5. To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.
Contributed By Photo © Todd Porter & Diane Cu Published February 2014





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