Ingredients Chicken Chicken Breast Spelt Flour Chicken Parmesan 1 Review Spelt flour makes a delicious gluten-free crust for this classic chicken Parmesan. Plus: More Italian Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 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 Directions Rinse the chicken and pat dry. Cut the chicken breasts into 1/2-inch-thick pieces and season with salt and pepper. Set aside. 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. Rate it Print