© Todd Porter & Diane Cu
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

This take on the classic chicken Parmesan uses quinoa flour for a gluten-free, crispy crunch. Plus: More Italian Recipes

How to Make It

Step 1    

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.

Step 2    

In large bowl, beat eggs and set aside. In another large bowl, mix the quinoa flour and the Parmigiano-Reggiano.

Step 3    

Coat the chicken in egg and dredge in flour-cheese mixture, shaking off any excess. Set the coated pieces aside and repeat with the remaining chicken.

Step 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.

Step 5    

To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.

Serve With

gluten-free pasta

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