Chicken Parmigiana
Description
A clever and incredibly satisfying take on an all-time station favorite, designed to deliver 100% of the flavor with zero gluten. This recipe swaps traditional breadcrumbs for crushed pork rinds, creating a superbly crispy, savory crust that stands up perfectly to the oven’s heat. Each cutlet is smothered in a rich, homemade red sauce (see our signature sauce recipe!) and topped with a generous layer of bubbling, melted mozzarella. It’s a heavy-duty, restaurant-quality meal that feels just as indulgent as the original, proving that a gluten-free lifestyle doesn't mean missing out on the ultimate Italian-American comfort food.
- Cook Time: 1 hr 30 min
- Servings: 6-8
Ingredients
- Olive/veggie oil (for frying)
- 3 pounds of chicken breast
- 1 cup gluten free flour
- 1 cup Porq bread crumbs*
- 4 eggs
- 2 boxes of gluten-free spaghetti
- 1 pound block of mozzarella cheese
- Red sauce*
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp oregano
- 2 tsp salt
- 2 tsp black pepper
- * If you can't find Porq breadcrumbs (currently only sold at Walmart), you can substitute with pork rinds crushed down into panko sized pieces
- * I use the traditional red sauce recipe provided on this website (search Traditional Red Sauce) or you can utilize two jars of any red pasta sauce to substitute
Instructions
- Step 1 - Pour oil into pan for frying station and preheat oven to 350F
- Step 2 - Prep sauce in a pot, set aside
- Step 3 - Set up breading station (3 bowls: flour, egg wash, breading)
- Step 4 - Butterfly chicken, season it, bread it, and fry it both sides until golden brown; set aside to dry
- Step 5 - Bring water to boil in another pot, heavily salt, add a Tbsp of olive oil, and boil gluten-free spaghetti until ready (olive oil prevents sticking)
- Step 6 - Grate mozzarella cheese for topping.
- Step 7 - Move fried chicken breast to pan, cover in red sauce, top with mozzarella cheese
- Step 8 - Bake until cheese is melted
- Step 9 - Serve over gluten free-spaghetti with more red sauce