Chicken Parmesan Paleo Style Recipe
Traditional chicken parmesan made using paleo friendly ingredients. This dish is naturally gluten free due to the types of flours used.
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- 25.5 oz jar pasta sauce 4 chicken breasts 3 eggs, beaten
- For dusting: 1/4 cup tapioca or arrowroot starch 1 tsp salt 1/2 tsp paprika
- For breading: 1/4 cup tapioca or arrowroot starch 1/4 cup potato starch 1 tsp black pepper 1/2 tsp dried oregano 1/2 tsp dried basil (dried parsley okay)
- 1/4 cup lard, ghee, or coconut oil 8oz mozzarella cheese, grated (omit to make dairy-free, see notes below)
- 1. Empty the pasta sauce into a saucepan and bring to a simmer; reduce heat to low to keep warm while you prepare the chicken.
- 2. Place the chicken flat on a cutting board, then slice the chicken lengthwise to make two thin butterflied cutlets. Gently pound with a meat tenderizer to an even thickness, about 1/2″, then set aside. Prepare three wide, shallow bowls to bread the cutlets. In the first bowl, combine the dusting ingredients. In the second bowl, add the beaten eggs. In the third bowl, add the breading ingredients.
- 3. Now you’re ready to start cooking. Preheat your oven to 350F. In a large skillet, warm the lard, ghee, or oil over medium/high heat (you’re looking for an oil temp of 325F). Once the oil is warm, dust a chicken breast in the first bowl, then transfer to the second bowl and cover in egg, shake off any excess egg, then cover with the starch in the third bowl. Add to the skillet and repeat for however many breasts you can fit in the skillet at one time (don’t bread the chicken until right before you’re going to add it to the oil).
- 4. Pan-fry the chicken until golden brown, about three minutes per side, then transfer to a baking sheet. Don’t worry about whether the chicken it cooked through; the oven will finish it off. Add more oil if needed and repeat step #3 until all of the chicken has been pan-fried.
- 5. Spoon the pasta sauce over the cutlets, then sprinkle on the cheese. Place in the oven to bake until the cheese has melted, about 8 minutes, then broil for 2 minutes or until the cheese is spotty and golden (watch it like a hawk at this point). Remove from the oven and serve.
- ** It is possible to bake these instead of frying them. To do so, line a baking sheet with a wire rack; bread all of the breasts at once using the process in step #3, then place on the wire rack. Bake at 400F until golden, about 15-20 minutes, flipping at the 10-minute mark. Remove the wire rack, add the sauce and cheese and bake until the cheese is melted, about 6 minutes, then broil for 2 minutes or until the cheese is spotty and golden.
- ** While fresh mozzarella cheese is typically used in this dish, substituting a harder cheese may be easier on your digestion (aged cheese has been fermented longer).
- ** I’ve heard good things about this nut milk cheese, if you’re looking to go dairy-free but still want a cheese-like experience.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/
Check out The Domestic Man‘s points and make the decision for yourself 🙂