Rice Flour Chicken Parmesan

Rice flour provides a delicious gluten-free crust in this classic chicken Parmesan.

  • Total Time:
  • Servings: 4

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  • 4 boneless, skinless chicken breasts, cut in half
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • 2 large eggs
  • 1 cup rice flour
  • 1/2 cup grated Parmigiano-Reggiano
  • 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. 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.

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

  3. Coat the chicken in egg and then dredge it in the flour-cheese mixture. Shake off any excess and set 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.

Serve With

gluten-free pasta

Contributed By Photo © Todd Porter & Diane Cu Published August 2013

472024 recipes/rice-flour-chicken-parmesan 2014-08-16T01:00:06+00:00 Todd Porter and Diane Cu frying|italian|4|gluten-free|web-exclusive|weeknight-dinner august-2013 recipes,rice-flour-chicken-parmesan 472024

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