Ever since I shared with you how to make Gluten Free Panko Breadcrumbs, I’ve been on this major panko kick!
Like I wanted EVERYTHING crispy, crunchy and panko covered. LOL
Since I hadn’t made it in a while, I decided to make Mr. Fantabulous chicken parmesan for dinner. The man LOVES this stuff almost as much as he loves his pasta. I think partially because it comes with Italian gravy on top AND with a heaping pile of pasta on the side. I simply love it because the flavor is just truly amazing. It just dances across your taste buds.
Well tonight I wanted to go different with it. I wanted to see if he would notice the panko breading being gluten free. I personally love these breadcrumbs but he’s a creature of habit, no.. an ITALIAN creature of habit and there are tings you just do not mess with. But you know me, I HAVE to mix things up a bit. Variety is the spice of life, right?
This Gluten Free Panko crust was so crispy crunchy that encased the most super moist chicken I’ve ever had! It was life-altering!
When I set this plate in front of my hubby he didn’t even wait for me to sit down to join him, he I swear crawled on top of the table, hovered around his food and inhaled it – plate and all! The man went nuts over this dish.
I made the almost fatal mistake of touching his arm (because apparently he went deaf while eating this since he didn’t respond to my questioning him of what he thought of it). The look of “I will eat your young if you interrupt feeding time” again woman was comical. As he came up for air I was like “So, what do you think?” The man went back to his plate, licking I swear the ‘white’ off of the plate and then put his utensils down – yes, he didn’t go bare-fisted on this. LOL.
He then proceeded to rave on this dish, asking me what I did differently saying that it was the best chicken parm I had ever made.
I told him the only thing I changed was that I used the Gluten Free Panko I made he immediately went to respond with his usual “but I don’t like Gluten Free crap” instead to “Man, that was amazing! Make it like that from now on!”
WOO HOO! Seriously this was so good I’ve run out of ways to describe how fantabulous it was.Print
- Line a baking sheet with foil and place a cooling rack on top.
- In a food processor grind 3/4 cup of the Panko until it’s a powder – this will be your flour.
- Place ground Panko, salt and pepper in a shallow bowl and gently mix.
- Beat eggs in a second shallow bowl.
- Combine remaining Panko and parmesan in a third shallow bowl.
- Set up an assembly line and dredge the chicken in the ground Panko, shaking off any excess.
- Transfer to the beaten egg and turn to coat. You want the flour (your ground Panko) to be covered in eggs.
- Allow the excess to drip back into the bowl.
- Place the chicken in the panko parmesan mixture and coat evenly. Press to adhere.
- Heat 1/4 cup oil in a large heavy skillet or a cast-iron skillet over medium-high heat.
- Working in batches, cook the chicken until golden brown ~4-6 minutes.
- Flip and cook until golden brown. ~4 minutes.
- Transfer to the cooling rack on the pan.
- Add more oil if needed and repeat until all the chicken is cooked.
- Preheat broiler and place rack in upper third of the oven.
- Place ¼ cup of sauce (or more/less if desired) on top of the breasts down the center. Try not to get it to the edges.
- Evenly divide the cheese on top of the sauce.
- Broil for 2-3 minutes or until the cheese is bubbly.