Chicken Parmesan

With fall whether coming in and this baby LOVING anything with cheese, David and I decided to try a ‘clean’ version on the classic chicken parmesan!

TIP: Chicken breasts tend to be so huge these days so I find that using 2, halving them and pounding them to 1/2" thickness was more than enough for the 3 of us. The amount of ingredients is not super important in this recipe since it's mostly for "breading" the chicken. I halved the original recipe amounts and it was just enough for the 4 pieces of chicken.

Ingredients:

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  • 2 large boneless skinless chicken breasts, halved (widthwise) and pounded to 1/2" thick

  • 1/4 cup almond flour

  • 1 Tbsp cornmeal

  • 1/4 tsp paprika

  • 1/4 tsp garlic powder

  • 1/4 tsp ground black pepper

  • 1/4 tsp ground cayenne pepper

  • 1/4 tsp dried oregano leaves

  • dash of Himalayan salt

  • 1/4 tsp baking powder

  • 1 tbsp grated parmigiano cheese

  • 1/4 cup low-fat buttermilk

  • 1 large egg white

  • 3 tbsp olive oil

  • clean pasta or pizza sauce (try Grandma's Tomato Sauce Fixate recipe)

  • mozzarella cheese (shredded or thinly sliced fresh)

Directions:

  • Preheat oven to 425° F

  • Combine all dry ingredients (including the parmesan cheese), mix and spread in a shallow dish

  • Combine buttermilk and egg white and whisk to blend

  • Heat oil in a large ovenproof skillet over medium heat

  • Dip each piece of chicken in the buttermilk mixture then dredge in the dry mix

  • Add to hot skillet and cook each side until golden, crispy, and cooked through 5-6 minutes*

  • Add to a baking dish, cover with a few spoonfuls of tomato sauce and a slice or sprinkle of cheese

  • Bake for 5-10 minutes until cheese is melted and bubbly

*The original recipe suggests pan frying for 3-4 minutes and finishing by baking in the oven. Personally I prefer a crispier chicken so by pounding the pieces thinner, it's easier to fully cook them directly in the pan and end up with a nice crisp. If the batter is starting to burn but the chicken is not cooked through, just transfer the skillet to the oven for a few minutes until an instant read thermometer reads 165°.