Gluten Free Chicken Parmesan with Crispy Cutlets

Total time45 min

Prep time25 min

Cook time20 min

Gluten Free Chicken Parmesan with Crispy Cutlets

Thin chicken cutlets get pounded to an even thickness, then coated in a savory, herb-flecked crust and pan-fried in olive oil until deeply golden and crisp on both sides. Each piece gets finished under the broiler with a generous spoonful of marinara, a layer of melty fresh mozzarella, and a dusting of finely grated Parmesan until the cheese turns bubbly and browned in spots. A scatter of torn basil at the end adds a fresh, peppery lift against the rich tomato and cheese. The crust stays satisfyingly crunchy even under all that sauce, and the chicken inside stays juicy and tender. This one's a genuinely solid pick for a gluten free dinner rotation, delivering all the crispy, cheesy comfort of the classic without any fuss. Serve it over a pile of pasta or alongside a simple green salad for a complete meal.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 tbsp water
1 cup plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
½ cup finely grated parmesan cheese
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
2 tbsp finely grated parmesan cheese

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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