This take on the classic chicken Parmesan uses quinoa flour for a gluten-free, crispy crunch.
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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.
In large bowl, beat eggs and set aside. In another large bowl, mix the quinoa flour and the Parmigiano-Reggiano.
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.
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.
To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.
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