I’ve been happily married for over 30 years. For most of our marriage, I’ve made one of my husband’s favorite dishes to celebrate his birthday, Chicken Parmesan. Yum!
It’s an easy meal to prepare in advance, which made it nice when the kids were small and I had to do things incrementally when I had a few minutes to spare, or needed to plan my time around naps. Now that everyone is grown, it’s an easy meal to make for a crowd.
With it being one of my husband’s favorite dinners, it was a challenge when we he and two of our children were diagnosed with celiac, and some others in the family and I discovered we had a sensitivity to gluten and dairy. I came up with this modified version of his old favorite to accommodate all our dietary issues and have been making it for the last several years. As he just celebrated his 65 birthday, it dawned on me that this would be a nice recipe to share with others that are looking for a gluten & dairy-free alternative. Hope anyone that tries it enjoys it as much as we do!
This is my gluten & dairy-free version of a classic Italian favorite! It’s so tasty, the traditional bread crumbs and Parmesan cheese won’t be missed! I always serve it with a side of gluten-free thin spaghetti, lots of freshly made marinara sauce, and the Cesar salad. Recipes for both the sauce and Cesar salad are also on my website.
2-3Tbs extra virgin olive oil for pan coating
8-10 chicken breast cutlets (approximately 3-4lbs)
1/4-1/2 cup gluten-free all purpose flour
Squeeze of fresh lemon juice
Sea salt and freshly ground pepper
2 eggs, lightly beaten
1-2 Tbs water
1/2 cup ground flax
1/2 cup almond flour
1/2 cup nutritional yeast
2 Tbs pure dried parsley
1/4 tsp pure ground garlic powder
2 cups marinara sauce (recipe on website it use your favorite gluten, dairy, & soy-free one) which will be enough for chicken & a side dish of gluten-free pasta if desired
Place marinara sauce in a large saucepan and heat slowly on low heat.
Prepare “breadless crumbs” by mixing ground flax, almond flour, nutritional yeast, parsley & garlic powder in a small to medium bowl. Add sea salt & pepper to taste.
Set up an assembly line of 4 shallow pans with chicken cutlets in the first dish, gluten-free all purpose flour with a sprinkling of sea salt & pepper in the second, the beaten eggs mixed with the water in the third, and the “breadless crumbs” in the fourth dish.
Squeeze some fresh lemon juice over the chicken cutlets. Lightly dredge each cutlet in the flour mixture, then dip in the beaten egg & dredge in breadcrumbs until thoroughly coated. Continue process until all cutlets have been coated.
Heat olive oil in a large skillet over medium to medium high heat. When the oil is nice and hot add the cutlets, a few at a time to avoid overcrowding, and cook about 4-5 minutes per side, until golden, turning once.
Preheat oven to 450 degrees F.
Place cutlets on a large, rimmed baking sheet brushed with olive oil. Spoon a little sauce over each cutlet, spreading evenly on cutlet, and bake for about 15 minutes or until chicken is cooked through.
Serve chicken breasts with extra sauce, a side dish of gluten-free pasta and a nice tossed salad. Serves 6-10 people depending on serving sizes & appetites.
Prep Notes: this recipe is gluten-free, dairy-free & soy-free.