Description
Healthy chicken parmesan is the best! This dish has a healthier alternative to frying up some breaded cutlets. It’s baked instead, so you don’t have that greasy feeling but still get that perfect crispy texture. I make this recipe gluten-free and you still get all your favorite flavors without sacrificing classic chicken parmesan yumminess.
Ingredients
2 pounds of chicken cutlets
4 slices of Ezekiel bread, toasted and ground into bread crumbs in a food processor
1 tsp oregano
1 tsp garlic powder
1/2 tsp Himalayan salt
1/2 tsp fresh ground black pepper
2 egg whites
1/2 cup almond or coconut milk
1/2 cup coconut or almond flour
Olive oil spray
Your favorite pasta sauce- or Hunter’s Pasta Sauce!
Instructions
Preheat oven to 350 degrees
Mix coconut or almond flour and 1/4 tsp salt and pepper in a shallow dish.
Mix egg whites and milk in another shallow dish.
Mix the bread crumbs, oregano, garlic powder, paprika, 1/4 tsp salt, and 1/4 pepper in another shallow dish.
Dip chicken cutlets into the flour, then the egg mixture, then the bread crumbs, and repeat using all of the cutlets.
Place the cutlets on a baking sheet or a broiling pan. Spray both sides of the cutlets with olive oil spray. Bake for about 15 minutes.
Transfer the cutlets to a glass baking dish, top with sauce and mozzarella cheese, and bake for 10 minutes or until warm and bubbly. (Using a glass dish is optional, but I like the glass dish option because it keeps the chicken crispy).
Notes
Server over your favorite gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
