Dairy Free Chicken Parmesan with Crispy Cutlets

Total time45 min

Prep time25 min

Cook time20 min

Dairy Free Chicken Parmesan with Crispy Cutlets

Golden, crackly cutlets are the star here — chicken breasts pounded thin, dredged through seasoned breadcrumbs loaded with oregano, garlic, and onion powder, then pan-fried in olive oil until deeply crisp on both sides. Each cutlet gets broiled under a layer of rich marinara until bubbling and lightly charred at the edges, finished with a scatter of fresh torn basil for brightness. The result is that classic contrast of crunchy crust, juicy chicken, and bright tomato sauce in every bite. It's a satisfying, restaurant-style dinner that comes together in one skillet with minimal fuss, and it's a great option to add to your dairy free dinner rotation. Serve it over pasta or alongside a simple green salad for a complete meal that still feels like a treat.

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 large eggs
1 tbsp water
1 cup plain breadcrumbs
½ cup finely grated parmesan cheese
Chef's tip
Choose 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 tip
Use 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 cheese
Chef's tip
Choose 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.

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