Tapioca Flour Chicken Parmesan

Tapioca flour is a great way to make this classic chicken Parmesan gluten-free.

  • 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 tapioca 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 tapioca flour and Parmigiano-Reggiano.

  3. Dip the chicken in egg and then dredge to coat with the flour-cheese mixture. Shake off the excess and set coated chicken pieces aside. Repeat for the remaining chicken.

  4. Heat 1/4 inch of oil in a large skillet. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, cooking until the chicken is golden and cooked through.

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

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

483874 recipes/tapioca-flour-chicken-parmesan 2014-07-14T20:21:59+00:00 Todd Porter and Diane Cu frying|italian|4|fast|gluten-free|web-exclusive|weeknight-dinner december-2013 recipes,tapioca-flour-chicken-parmesan 483874

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