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Gluten-Free Crispy Chicken Parm

This Crispy Chicken Parm is going to be your new go-to dinner recipe. A gluten-free, lactose-free spin that tastes just like the original, it’s one that everyone will be equally as obsessed with, dietary restrictions or not. It’s that good!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Rachael DeVaux

Equipment

  • food processor (or high-speed blender)
  • 2 small baking dishes (or wide, shallow bowls)
  • 14 x 10 baking dish

Ingredients

  • 2 ½ cups grated hard goat cheese or your favorite choice of cheese
  • 1 ½ cups almond flour crackers or seeded crackers I like @simplemills Sea Salt crackers; feel free to substitute about 1 cup almond flour or gluten-free bread crumbs, if you’d prefer
  • 2 tablespoons ground flaxseed
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 1 large pasture-raised egg, lightly beaten
  • 2 large organic chicken breasts, butterflied and halved
  • ¼ cup avocado oil or extra-virgin olive oil
  • 1-2 cups marinara sauce such as @primalkitchenfoods or @raoshomemade
  • ¼ cup chopped fresh parsley leaves

Instructions

  • Preheat the oven to 400 degrees F.
  • Place ¼ cup of the grated goat cheese, the crackers, flaxseed, oregano and salt in a food processor, and pulse until the mixture reaches and extra-fine texture. Transfer the crumb mixture to a wide, shallow bowl or small baking dish, and set aside.
  • Put the beaten egg in another wide, shallow bowl or small baking dish. Prepare an assembly line of shallow bowls containing the chicken breasts, the egg wash, and the seasoned cracker crumbs. Place a large clean plate at the end.
  • Using a fork, dip a chicken breast in the egg wash and then in the crumbs, pressing the meat into the breading mixture and repeating on the other side until fully covered. Transfer the breaded chicken to the clean plate, and repeat with the remaining chicken breasts.
  • In a large, deep, frying pan over medium-high heat, heat the oil. Pan-fry the breaded chicken pieces two or three at a time, 3 to 4 minutes per side, until the breading is a rich golden brown. Transfer the seared chicken to a 14 x 10-inch baking dish, and repeat with the remaining chicken.
  • Top the chicken breasts with the marinara sauce and the remaining grated goat cheese. Bake the chicken for 10 minutes, then broil for an additional 2 minutes to brown the cheese. Sprinkle the parsley on top and serve hot. Enjoy!