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4.50
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No-Grain Chicken Parmesan Recipe
Grain-free chicken Parmesan made with coconut or almond flour.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main
Cuisine:
Italian
Servings:
6
servings
Calories:
475
kcal
Author:
Katie Wells
Ingredients
1½
cups
tallow
(or lard or
coconut oil
, for frying)
3
lbs
chicken
breasts
4
eggs
1
TBSP
heavy cream
(optional)
½
cup
coconut flour
or
almond flour
⅓
cup
arrowroot powder
1
tsp
garlic powder
1
tsp
basil
½
tsp
salt
3
cups
pasta sauce
½
cup
Parmesan cheese
(shredded, optional)
½
cup
mozzarella cheese
(shredded, optional)
Instructions
Put preferred fat for frying in a large skillet or fryer and turn on medium high heat.
Butterfly chicken breasts and pound them slightly with meat hammer or flat side of heavy spoon until they are about ½ inch thick.
In a medium size bowl, beat the eggs with the heavy cream, if using.
On a large plate or dish, combine the coconut flour, arrowroot, and spices and mix well.
Dip the flattened chicken pieces into the egg mixture and then into the flour mixture until well coated.
Put directly into the hot oil and cook, flipping once, until both sides have browned and chicken is cooked (about 4 minutes per side on my stove).
While the chicken is cooking, heat the sauce in a saucepan over medium heat until warmed.
Place the cooked chicken in large baking dish and top with pasta sauce and cheeses if using.
Broil in the oven until the cheese is melted.
Serve over spaghetti squash or
zucchini "noodles"
.
Enjoy!
Notes
Try making
chicken Parmesan nuggets
too!
Nutrition
Calories:
475
kcal
|
Carbohydrates:
32.7
g
|
Protein:
20.5
g
|
Fat:
29.2
g
|
Saturated Fat:
13.9
g
|
Cholesterol:
138
mg
|
Sodium:
861
mg
|
Fiber:
11.5
g
|
Sugar:
11.3
g