Alpha Gal Friendly Chicken Parmesan with Crispy Cutlets
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1 ½ lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cup plain breadcrumbs
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
For frying
- ½ cup olive oil
For topping
- 1 ½ cups marinara sauce
- 6 oz fresh mozzarella, sliced ¼ inch thick
Chef's tipUse the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect. - 2 tbsp finely grated parmesan cheeseChef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place a wire rack over a baking sheet and set aside.
- 2
Halve each chicken breast horizontally to make 4 thin cutlets. Place one cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining cutlets. Season both sides of each cutlet with the kosher salt and black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!