Chicken Parmesan
Ingredients
- 1.5-2 lbs chicken breast, sliced thin
- 1 egg
- ½ cup milk (I use coconut)
- ½ cup cassava flour (I use Otto's Naturals, add more as needed)
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper, to taste
- 4 tbsp avocado oil, separated (add more as needed)
- marinara sauce
- mozzarella cheese
Instructions
- Whisk egg and milk together in a large bowl. Place all of your thinly sliced chicken into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
- Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm. Preheat the oven to 450℉.
- While the pan is heating, mix together cassava flour, paprika, garlic powder, onion powder, dried herbs, salt and pepper in a large bowl and place next to the stove.
- Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
- Piece by piece, move chicken from the milk to the flour using a fork and coat each piece in the flour completely.
- Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. The skillet should be hot enough to sizzle as you add the chicken to it. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
- Move the chicken to a baking sheet with parchment paper. Top each piece with 1-2 tbsp marinara sauce and a sprinkle of mozzarella cheese.
- Bake for 5-10 minutes, watching to ensure the cheese melts and doesn’t burn.
- Garnish with salt, pepper and fresh basil and serve with pasta and salad, if you’d like!
Notes
Tips & Tricks:
- In the recipe, you’ll notice that one of the first steps is to allow the chicken to sit in a mixture of coconut milk and egg wash for at least 30 minutes. The reason for this is to help the breading stick to the chicken. Another way to ensure your breading sticks well is to be sure that your skillet is coated with a good amount of oil while you cook it. This will prevent the breading from sticking to the pan or from falling off!
- In addition, be sure that the oil is already hot when you place your chicken in the skillet and remove and burnt flour leftovers in the skillet between batches. Once it’s cooked, place the chicken on a drying rack or a paper towel to cool. This should help as well!
- When reheating leftovers, opt for popping them in your conventional toaster oven or air fryer instead of the microwave. You can also throw it in the oven for a few minutes if that’s what you have! This will make the outside breading crispy again and will keep your chicken from getting rubbery in the microwave. No one wants that.