Parmesan Encrusted Chicken is a variation of chicken parmesan without the added gluten found in breadcrumbs. The parmesan crisps up nicely and will add a nice nutty flavor when browned.
A quick sauté of spinach in olive oil and minced garlic can be added to the pan after the chicken is removed to elevate the dish to a complete meal. Why not, the pan is already warm!
You’ll earn rave reviews when you serve up Parmesan Encrusted Chicken!
A large chicken breast, Split on its length
¼ Cup parmesan Cheese + 1 Tbs, divided
¼ Cup All-Purpose Flour
One Egg, scrambled, raw
2 Tbs Olive Oil
Pasta of choice
Bulletproof Marinara
Start pasta water with ample salt (it should taste like the sea), you’ll start chicken after the water. Preheat oven to 400°.
While you’re waiting for the water to boil you can set up your breading station, place Flour, Egg, and Cheese in separate plates/bowls.
Warm a sauté pan over medium heat.
First coat chicken in flour shaking off any excess (important to achieve cohesion). Next, dip floured breast into egg. Finally, coat the breast completely with parmesan cheese, pressing firmly to ensure good adhesion.
Increase the sauté pan temperature between medium and medium high. Now add olive oil and give it a tilt to cover the surface, add chicken breast and cook until golden, about three minutes. Carefully flip chicken breast and place the sauté pan in the oven to finish, about 10-12 minutes.
Plating
Drain pasta and dress with marinara, garnish with parmesan.
Spread a ladle of marinara across the plate, place parmesan encrusted chicken breast on top. Add more marinara to your liking, garnish with parmesan and fresh basil.
Notes
Breading the cutlet will retain moisture, enhance flavor, and adds a crunchy texture to the dish. The dish can be prepared without the breading for a healthier option.
*A breading station consists of flour, egg, and breadcrumbs. if you’d like to make this gluten free use chickpea flour instead of wheat flour.
You can flavor the flour and/or the final coating with salt and pepper or ground herbs and spices. The outer layer can be any number of dry foodstuffs: Panko, hard or dry cheeses, nuts, coconut, or even dried mushrooms. This method works for any protein and most vegetables.
Serves 2
