Gluten Free Chicken Parmesan |Cooking With Amanda

Chicken Parmesan is a classic Italian dish that everyone loves! Juicy chicken, crisp cheesy breading with a bright tomato sauce and hey, maybe some more cheese. It is Chicken Parmesan, after all.

Chicken Parmesan is definitely one of my husband's favorite dishes. Whenever we go out to eat at an Italian restaurant I think he debates between the Chicken Parmesan and Chicken Alfredo. About half of the time he ends up settling on one of them. The other half he tries something new.

Since I have to eat gluten-free, I don't think I have ever gotten chicken parmesan when we have eaten out. If you eat gluten-free you are probably in the same boat as me. No chicken parm for us!

Until now, that is.

Gluten Free Chicken Parmesan for everyone!

This gluten free chicken Parmesan recipe is pretty easy to make. Start off with some chicken, easy enough. We are going to "butterfly" it. Lay each breast on the cutting board and carefully cut it in half starting at the thickest end of the breast. Now you have 2 thinner chicken breasts instead of one gargantuan one. Now just imagine that you had left the breasts attached in the middle and you flipped it open... like a heart or a butterfly. That is why you call it "butterflied" chicken! Even though you completely separated the breasts it is still called butterflying it. If you are using really small chicken breasts you won't need to butterfly them. Or you can also buy thin-sliced chicken breasts. Don't forget to flatten the breast out slightly using a meat mallet. That will even out any thicker parts so it cooks evenly.

Something else that is important - you need to season every layer of chicken. Seasoning every layer of the breading is the secret to moist and succulent chicken. You need to season the chicken (on both sides) with salt and pepper. Then the chicken gets dusted in some gluten-free flour that has been seasoned. A quick dip in milk, and then a good coating of cheesy breadcrumbs, also generously seasoned with salt and pepper. (I like to make my own gluten-free breadcrumbs) The flour sticks to the wet chicken, the milk sticks to the dry flour, and the breadcrumbs stick to the wet milk. Without the flour, the breadcrumbs wouldn't adhere nearly as well and are likely to fall off.

The last thing the chicken needs is a quick pan fry in some butter and olive oil. Then you just have to make a quick tomato sauce (or you could use a bottled sauce if you prefer.)

If chicken Parmesan is a little too adventurous for your pickiest eaters you can always make them some gluten free, one-pot macaroni and cheese. It is easy enough that you can have it going on the stove while you make chicken Parmesan for everyone else.

Now you are never far away from a little taste of Italy with this gluten free chicken Parmesan!

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Gluten Free Chicken Parmesan Recipe

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Ingredients

For the Chicken:

2 large chicken breasts, or 4 small chicken breasts
1/2 cup gum-free gluten-free flour
1/2 cup milk
2/3 cup gluten free breadcrumbs
1/3 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon black pepper, divided

For the Sauce:

1 teaspoon minced garlic
1 28 ounce can crushed tomatoes
1/2 teaspoon italian seasoning

To Serve:

fresh basil leaves
parmesan cheese
gluten free spaghetti

Directions

First, prep the breading. In a shallow dish mix the gum-free gluten-free flour (you could use straight rice flour if you'd like) with 1/2 teaspoon each of salt and pepper. Pour the milk into a second shallow dish. In a third shallow dish mix together the gluten-free breadcrumbs, Parmesan cheese, and 1/2 teaspoon each of salt and pepper.
Prep the chicken by "butterflying" each breast. Lay each breast flat on a cutting board and cut it in half through the middle, starting with the thickest end of the breast. Now you have 4 thinner breast pieces. Pound each piece of chicken with a meat mallet or a heavy metal spoon just to even out any thick parts. I normally cover the chicken in a piece of plastic wrap to keep things cleaner.
Coat each piece of chicken evenly in first the flour, then a quick dip in the milk, and then finally in the breadcrumbs.
Heat a heavy bottomed pan over medium heat until a drop of water sizzles over the surface. Melt the butter and add the olive oil.
Pan-fry the chicken until golden brown on both sides and cooked through. Remove the chicken from the pan to cool.
Add the garlic to the pan, and stir until it become fragrant and turns slightly golden.
Add the crushed tomatoes and Italian seasoning and simmer for about 10 minutes.
Serve the chicken and sauce over gluten-free spaghetti and garnish with fresh basil and more Parmesan.