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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken Parmesan

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

3 whole free range chicken breasts, boned and halved
Glutenfree flour, as needed (about 1 cup)
Salt and freshly ground black pepper
2 eggs, beaten with 2 teaspoons water
Fresh homemade gf french bread crumbs (about 3 cups)
Fresh grated Italian parmesan cheese (2 Tablespoons per cup of crumbs)
Butter and oil as needed

Directions

Pound chicken breasts with a mallet between sheets of parchment until they are about 1/2 inch thick. Place flour for dredging on a plate and season with salt and fresh ground pepper. In a medium bowl, lightly beat the eggs and water with a fork. Place the fresh bread crumbs on a dinner-size plate and toss them with the fresh grated Italian parmesan cheese.

Dredge each breast in the flour and pat off the excess until all the pieces are floured and set aside. In one continuous process, dip each breast in the egg and coat it liberally in the crumb-cheese mixture, pressing the crumbs into the surface. Set it aside in a single layer on a baking sheet, skin side down.

Heat a 12 inch skillet on high heat and add enough butter (2-4 Tablespoons) with a splash of oil to generously cover the bottom of the pan. When the butter and oil are hot, add the chicken breasts, skin side down, without crowding. Shake the skillet as each piece is added to keep it floating on the layer of fat. Sauté on high heat then continue to reduce the heat as the skillet becomes hotter or until they are cooking over medium to low heat. At the proper pace they will cook through as they attain a deep golden brown crust on each side. Depending on temperature and thickness they should be done in 10 to 20 minutes. Test them for doneness by cutting into the center of a breast.

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