Gluten-Free Chicken Parmesan Recipe
Chicken Parmesan is a meal that can be prepared pretty quickly and is loaded with a satisfying balance of flavor and texture. There’s a good chance the ingredients are already stocked in your pantry and if you want to make it simpler, pull out a jar of your favorite pasta sauce. Finely grated parmesan cheese added to the panko coating creates the perfect amount of crunch that makes the chicken the star of this dinner.
As always, a demonstration of our recipe being prepared can be found on Celiac Kitchen’s YouTube channel. Enjoy!
Chicken Parmesan
Ingredients:
8 cloves garlic, minced
1 small yellow onion, diced
1 tablespoon butter for sauce + 1 tablespoon for cooking chicken
2 tablespoons olive oil for sauce + 3 to 4 tablespoons for cooking chicken
⅓ cup white wine
1 tablespoon tomato paste
1 large can peeled, crushed tomatoes
2 tablespoons sugar
To preference:
Salt
Pepper
Oregano
Basil
Garlic powder
Onion powder
Chili powder
Paprika
1 pound boneless chicken breasts
¼ cup parmesan cheese, finely grated + grated parmesan for topping
1 cup gluten free 1:1 flour (we used Cup4Cup Gluten Free Multipurpose Flour)
2 large eggs
¾ cup gluten-free Panko
Your favorite gluten-free pasta (we used fresh linguini)
Fresh mozzarella cheese
Quick & Easy Sauce:
Using a skillet instead of a pot to cook sauce for larger cooking surface that helps it cook faster
Put burner on #3 heat
Melt 1 Tbsp butter
Add garlic to melted butter
Once garlic and onion start to bubble and release steam, add onion
Once onion begins to sweat, add 2 Tbsp olive oil
Increase heat to medium
Cook until onions are beyond translucent and begin to get a little golden
Add ⅓ cup white wine
Let that cook off over medium heat, 2 - 3 minutes
Add 1 Tbsp tomato paste
Stir and cook for 1 minute
Add 1 large can peeled, crushed tomatoes
Cook for 5 minutes
Stir in 2 Tbsp sugar
To preference:
Salt
Pepper
Oregano
Basil
Reduce heat to simmer
Simmer for 1 hour; stir periodically
Prepare Chicken:
1 pound boneless chicken breasts
Slice down middle to form 2 thin cutlets from 1 breast
Wrap each piece of chicken in plastic wrap
Flatten chicken to desired thickness
You can pound it with your hand or with a rolling pin. I find that mangles the meat.
Gently roll until it reaches desired thickness
Now let’s put the parmesan in chicken parmesan
Grate ¼ cup parmesan cheese
Use food processor for a finer texture (this works better the more aged and dried your parmesan cheese is)
Use 3 flat containers sized to hold chicken cutlets
Container #1
1 cup of cup for cup gluten free flour
Season with a few shakes of your preferred seasonings
For a balanced flavor, we used:
Salt
Pepper
Garlic powder
Onion powder
Chili powder
Paprika
Container #2
2 eggs
Mix eggs until they start to get frothy
Container #3
¾ cup GF Panko
¼ cup parmesan
Use same seasonings as in flour but go heavier
Add parmesan
Mix together
Move chicken cutlets through each container
Coat chicken with flour (flour sticks to chicken)
Transfer to egg wash and coat it (egg sticks to flour)
Transfer to breadcrumbs and cover it, patting chicken to ensure breadcrumbs adhere to egg wash (breadcrumbs stick to egg)
Cook Chicken:
In large skillet over medium heat:
Add olive oil enough to very generously cover bottom of pan
Splash water to test readiness of oil; if water sizzles in oil, oil is ready for chicken
As sides of chicken start to brown, add about 1 tablespoon of butter cut into thin pats
Cook 2½ minutes per side
Prepare Pasta:
While chicken cooks, put water on to boil and follow package instructions on how to cook your favorite GF pasta
Prepare Chicken for Broiler:
To keep chicken crispy we will add only a bit of sauce on top of chicken
Top with fresh mozzarella
Place under broiler until cheese is melted
Plate Your Meal:
Strain cooked pasta
Put serving of pasta in separate
Drizzle pasta with olive oil
Grate fresh parmesan on top
Season with:
Pepper
Basil
Just under a tablespoon of sauce, just enough to color it slightly
Stir it all together
Put pasta on plate, chicken next to pasta and sauce to the side (we’re still keeping our chicken crispy)
Grate parmesan cheese over top and enjoy!
Notes and Tips:
We used a wooden spoon while preparing this meal. Please note that wood holds gluten, whether it’s a spoon or a cutting board.