Spelt flour makes a delicious gluten-free crust for this classic chicken Parmesan. Plus:  More Italian Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
September 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the chicken and pat dry. Cut the chicken breasts into 1/2-inch-thick pieces and season with salt and pepper. Set aside.

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

  • Coat the chicken in egg and then dredge it in the flour-cheese mixture. Shake off any excess and set the coated pieces aside. 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 warmed tomato sauce, mozzarella cheese and garnish with parsley.

Serve With

Gluten-free pasta.

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