Gluten-Free Chicken Parmesan
Gluten-free chicken parmesan with a crispy panko and parmesan crust that holds up even under the sauce. Pan-fried until golden, topped with marinara and fresh mozzarella, and baked until bubbly.
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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
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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.
Nutrition
Calories: 529kcal | Carbohydrates: 49g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 168mg | Sodium: 1598mg | Potassium: 491mg | Fiber: 4g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 5mg | Calcium: 335mg | Iron: 2mg
