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Gluten-Free Chicken Parmesan

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A delicious twist on the classic Italian-American dish, perfect for anyone seeking a flavorful meal without gluten.

Ingredients

Scale
  • 2–3 boneless skinless chicken breasts or 3-4 chicken cutlets (5–6 ounces each)
  • 2 large eggs
  • 2 tablespoons milk
  • 1.5 cups gluten-free panko or breadcrumbs
  • 1/3 cup grated parmesan cheese + more for serving
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil + olive oil cooking spray
  • 3/4 cup marinara sauce
  • 3/4 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.
  2. Slice each chicken breast in half lengthwise to form cutlets.
  3. Place each cutlet between plastic wrap and gently pound to a uniform thickness. Pat them dry with a paper towel.
  4. In a shallow bowl, whisk together the eggs, milk, kosher salt, and pepper until well combined.
  5. In another bowl, combine gluten-free panko, parmesan cheese, Italian seasoning, garlic powder, and parsley. Drizzle olive oil over the mixture and stir until the crumbs are evenly coated.
  6. Dip each chicken cutlet into the egg mixture, ensuring it’s fully coated, then dredge it in the breadcrumb mixture, pressing down to help it adhere.
  7. Arrange the coated chicken on your prepared baking sheet, leaving space between each piece.
  8. Bake for 17-20 minutes, or until the internal temperature reaches 165°F.
  9. Remove from the oven and top each piece with marinara sauce and shredded mozzarella cheese. Return to the oven and cook until the cheese is melted and bubbly.
  10. Serve hot, garnished with extra parmesan and fresh herbs for an elegant touch.

Notes

For extra crunch, consider double dredging the chicken before baking. Use a meat thermometer to avoid drying out the chicken.

Nutrition

Find it online: https://www.tastysavvy.com/gluten-free-chicken-parmesan-2/