I owe much gratitude to Italians for the creation of Parmigiana, a dish made with a shallow or deep-fried sliced of meat, topped with cheese and tomato sauce, then baked. It appears that both Campania and Sicily, as well as the Northern province of Parma, lay claim to the fame of the dish. Regardless of where the dish originated, the combination of the breading, tomato sauce, and cheese is a winner in my opinion.
Since I am trying to avoid gluten, I thought I would make a version that utilizes a gluten-free cereal in place of traditional bread crumbs.
To make the crumb mixture, I placed two cups of cereal in a quart-sized freezer bag, sealed it, and then started pounding away. To help make the pieces smaller and the texture finer, I took a cup and rolled it on top of the bag like a rolling pin. Once they were on the fine side, I added the remaining crumb ingredients, sealed the bag, and shook it to blend the ingredients. I then poured them in a shallow bowl.
I knew it would be good to dip the chicken in something “wet” in order to make the crumbs stick. So, I whisked an egg and about 1/4 cup of water in a bowl. I dipped each chicken breast in the egg mixture and then pressed it into the crumbs. I flipped each one over and repeated so that the entire breast was coated with crumbs.
I placed a small amount of coconut oil in my non-stick skillet. I heated it up on medium-high heat and then fried each breast for about 4 minutes on each side. (The time will vary on how thick or thin the breast cutlets are.)
Once they were no longer pink inside, I placed about 2 tablespoons of spaghetti sauce on top of each breast.
Then I topped them each with a slice of provolone cheese. (You could easily use shredded cheese instead.)
I then placed a cover on my skillet long enough for the cheese to start melting – just a couple of minutes.
With my version, there is no need to bake the chicken. Paired with a simple side of green beans, it was a relatively quick way to have a nice dinner.
Do you like Parmigiana dishes?
This post is brought to you in part by Earth Fare, where you can find the ingredients need to make this recipe.