Spelt Flour Chicken Parmesan

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

Spelt Flour Chicken Parmesan
Photo: © Todd Porter & Diane Cu
Total Time:
45 mins


  • 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 spelt 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


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

  2. In large bowl, beat the eggs and set aside. In another large bowl, mix together the spelt 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 the coated 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 warmed tomato sauce, mozzarella cheese and garnish with parsley.

Serve With

Gluten-free pasta.

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