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.
For the "Bread Crumbs"
- 2 cups gluten-free cereal, crushed (like Oaty Bites)
- 3 Tbsp Parmesan cheese or Parmesan cheese blend
- 2 Tbsp corn starch
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
For the Chicken
- 4 thinly sliced chicken breasts
- 1 egg
- ¼ cup water
- bread crumb mixture
- coconut oil
- ½ cup spaghetti sauce
- 4 thin slices provolone or mozzarella cheese
- In a quart sized freezer bag, place the cereal, seal, and pound until cereal resembles coarse meal. Add remaining crumb ingredients, seal bag, and shake to mix. Pour crumb mixture into a shallow dish and set aside.
- In another bowl, whisk egg and water until well combined.
- Dip the chicken breasts into the egg mixture and then place on top of the crumb mixture. Press the chicken into the crumbs. Flip the chicken over and repeat, making sure that crumbs cover the entire breast.
- In a non-stick skillet, pour a small amount of coconut oil to coat lightly coat the bottom of the pan and heat over medium-high heat.
- Cook the chicken for 4-5 minutes on each side until the juices run clear.
- Turn the heat down to low and top each breast with approximately 2 tablespoons of spaghetti sauce and 1 slice of cheese. Cover and cook for 2 more minutes.
- Remove from heat and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1 cutlet
Amount Per Serving:Calories: 502 Total Fat: 21g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 178mg Sodium: 1044mg Carbohydrates: 24g Fiber: 2g Sugar: 3g Protein: 52g
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.2