This gluten-free chicken parmesan is one of those dishes I almost never get to order at restaurants. Even places that offer gluten-free pasta usually can’t do a breaded cutlet, so it’s always been a make-it-at-home situation for me. The good news is it’s not hard, and honestly the homemade version is better anyway.
The cutlets are breaded with seasoned panko and parmesan, pan-fried in a skillet until golden, then topped with marinara and fresh mozzarella and baked until bubbly. The coating stays crispy even under the sauce, which is the whole point. About 30 minutes with simple ingredients, and it’s one of the most requested dinners in my house.
Ingredients
Ingredient Notes
- Chicken Breast – Boneless, skinless, sliced in half horizontally and pounded to about 1/3-inch thickness. You want 4 cutlets total, roughly the same size for even cooking.
- Gluten-free flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking flour in this recipe. You can use any gluten-free flour that is meant to be used as a 1-to-1 swap with all-purpose flour. You can also use white rice flour in its place in this recipe.
- Gluten-Free Panko Breadcrumbs – I used Ian’s Gluten-Free Panko Breadcrumbs. Regular gluten-free breadcrumbs work too, but panko gives a crunchier coating.
- Marinara sauce – Store-bought or homemade both work. I use Rao’s Marinara, but use whatever brand you like.
- Fresh Mozzarella – Torn or sliced into pieces. Fresh mozzarella melts smoother and has a creamier pull than pre-shredded. For a dairy-free version, use a meltable dairy-free cheese in its place.
How to Know When Your Oil Is Hot Enough
The oil needs to be hot before the cutlets go in, or the breading absorbs oil instead of crisping. To test, drop a small pinch of breadcrumbs into the skillet. If they sizzle immediately and float to the surface, the oil is ready. If they sink and sit there, give it another minute.
Recipe FAQs
Yes. After pan-frying the cutlets, top with marinara, mozzarella, and parmesan, then air fry at 400°F for 3–4 minutes until the cheese is melted and bubbly.
Provolone or low-moisture mozzarella both work. Fresh mozzarella gives the best melt and texture, but use what you have.
Expert Tips
Storage Instructions
Refrigerate: If you have leftovers, it’s best to store the fried cutlets separately from the sauce and cheese so the breading doesn’t get soggy. Place parchment paper between cutlets in an airtight container for up to 3 days. Already-assembled leftovers will keep the same way, but the coating won’t be quite as crispy when reheated.
Freeze: Freeze the pan-fried cutlets before adding sauce and cheese. Let them cool completely, wrap individually in plastic wrap, and place in a freezer-safe bag for up to 2 months.
Reheat: Oven at 375°F for 10–12 minutes, or air fryer at 350°F for 3–4 minutes. Avoid the microwave if you want the coating to stay crispy.
Serving Suggestions
Gluten-free garlic bread is the obvious side here and takes about 20 minutes to throw together. If I want something a little more special, my gluten-free garlic butter focaccia is incredible alongside this. For something more filling, mashed potatoes or roasted broccoli and potatoes both work well and don’t compete with the flavors on the plate. When I want something fresh to balance out the fried cutlet, a cucumber tomato avocado salad keeps things light.
Gluten-Free Chicken Parmesan
Ingredients
For Chicken:
- 2 boneless skinless chicken breasts - (about 1.5 lbs/680g) sliced in half horizontally to create 4 cutlets
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For Breading Stations:
- ½ cup (70 g) gluten-free all-purpose flour - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 (100 g) large eggs
- 1 cup (157 g) gluten-free panko breadcrumbs - I used Ian's Gluten-Free Panko Breadcrumbs
- ⅓ cup (33 g) grated parmesan cheese
For Frying:
- ½ cup (109 g) vegetable oil
For Topping:
- 1 cup (250 g) marinara sauce
- 4 oz (113 g) fresh mozzarella - roughly torn or sliced into pieces
- ⅓ cup (33 g) grated parmesan cheese
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 400℉. Slice 2 boneless skinless chicken breasts in half horizontally to create 4 cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to about ⅓-inch thickness. Season both sides of the chicken breasts with ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Set aside.
- Set up three shallow bowls: ½ cup (70 g) gluten-free all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder and 1 teaspoon Italian seasoning in the first. Beaten 2 (100 g) large eggs in the second. 1 cup (157 g) gluten-free panko breadcrumbs and ⅓ cup (33 g) grated parmesan cheese in the third bowl.
- Dredge each cutlet in the flour mixture, shaking off excess.
- Dip into the eggs, letting extra drip off.
- Press into the breadcrumb mixture, coating all sides.
- Heat 1 cup (250 g) marinara sauce in a skillet over medium-high heat until very hot. Fry the breaded cutlets for 4–5 minutes per side, until golden brown and cooked through (165°F / 74°C internal). Work in batches to avoid crowding.
- Transfer the cutlets to a baking sheet. Top each with a few tablespoons of ½ cup (109 g) vegetable oil (leave the edges free), then 4 oz (113 g) fresh mozzarella and sprinkle the top with ⅓ cup (33 g) grated parmesan cheese.
- Bake at 400°F (200°C) for 10 minutes, until the cheese is melted and bubbly. Alternatively, you can place the chicken cutlets in your air fryer at 400℉ for 3-4 minutes. Top with fresh parsley or basil if desired. Serve immediately.
Notes
- Oil amount: I used ½ cup of vegetable oil. Depending on your skillet, you may need more or less. The oil should cover the bottom of the pan by about ¼ to ½ inch.
- Gluten-Free Notes: I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and Ian’s Gluten-Free Panko Breadcrumbs, and Rao’s Marinara for this recipe.
- Storage: Store the fried cutlets separately from the sauce and cheese if possible so the breading doesn’t get soggy. Refrigerate in an airtight container for up to 3 days. To freeze, wrap the pan-fried cutlets (without sauce and cheese) individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat in the oven at 375°F for 10–12 minutes or air fryer at 350°F for 3–4 minutes.
Hello! I am not one to give bad reviews, but unfortunately I have one. I first want to start with the goods. This recipe was easy once I knew what I was doing, but the instructions were not clear. When don’t correctly, the chicken parm was THE BOMB 🤩, but there is a lot of room for failure. Now, here is the bad… as said before, this recipe was hard to follow. The eggs and milk were not mentioned in the ingredient list, so when I was going to bread the chicken I was not prepared. Second, I only fried the chicken for 30 seconds on each side since when I fried them for more time they would turn black and be burnt.
Hi Sarah, Thanks for your review. The egg was listed in the ingredient list, but not the milk. I made a mistake in the directions… there is no milk in the recipe. I just used egg for dredging the chicken. I’ll get that updated – sorry you had to be the one to catch that! As for the frying part, every time I tested this recipe it was 4-5 minutes per side so I just am curious what type of pan you used for frying so I can try to replicate this when I am retesting this weekend. Thanks so much!! I’m glad the flavor was good and apologize for the error in the instructions!
Love this recipe! It’s now a staple in my house and requested regularly! Thank you!