Gluten Free Dairy Free Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

Golden, crackly-crusted chicken cutlets are pounded thin for even cooking, then seared until the coating turns deep golden and crisp before getting topped with marinara and melted, bubbly cheese. Nutritional yeast folded into the breadcrumb mixture adds a savory, almost cheesy depth that boosts the flavor of the crust itself, while garlic powder, oregano, and basil keep things firmly in classic Italian-American territory. A quick stint in the oven melts everything together and finishes cooking the chicken through, so you get that craveable contrast of crunchy edges and juicy, tender meat underneath. Fresh basil scattered on top right before serving adds a bright, herbal finish that cuts through the rich sauce and cheese. It's a comforting, restaurant-style dinner that fits neatly into a gluten free routine, and it reheats well for lunch the next day too.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 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
3 tbsp olive oil

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 cup dairy free 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.
¼ cup nutritional yeast
1 tsp garlic powder
1 tsp dried oregano
½ tsp dried basil

For the topping

1 ½ cups marinara sauce
1 cup dairy free mozzarella, shredded

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place a wire rack on a baking sheet and set aside.
2
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with salt and pepper.

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