Side Pannel
Easy Chicken Parmesan Recipe
Easy Chicken Parmesan Recipe
- Recipe Submitted by Cassata on 09/18/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- 1 1/2 pounds (about 3/4 kilo) boneless, skinless chicken breast
- Salt, pepper and granulated garlic
- 3/4 cup coconut flour or white whole wheat flour
- 2 tablespoons olive oil, coconut butter, dairy butter (or combination)
- 1 1/2 cups homemade pasta sauce (see recipe here) or jarred sauce
- 4-6 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chopped oregano or parsley
Directions
1. Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets or freeze for laster use. Place the palm of your hand on the chicken breast. Slice the chicken breasts into equal halves horizontally, keeping your knife parallel to the cutting board (see photo).
2. Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
3. Heat a large saute or fry pan over medium heat. Add olive oil or oil/butter combination. When it”™s bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.
4. Pre-heat the broiler on high. Place cooked cutlets on a foil lined baking sheet in s single layer. Top with sauce and cheese. Broil briefly until cheese melts. Top wtih fresh herbs and serve.
2. Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
3. Heat a large saute or fry pan over medium heat. Add olive oil or oil/butter combination. When it”™s bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.
4. Pre-heat the broiler on high. Place cooked cutlets on a foil lined baking sheet in s single layer. Top with sauce and cheese. Broil briefly until cheese melts. Top wtih fresh herbs and serve.
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