Chicken Parmesan is such an Italian Classic dish! Super tender chicken with a crispy coating made 3 days – gluten-free, regular and keto-friendly!
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.
Gluten-Free Chicken Parmesan
While I’m not gluten-intolerant (I ♥ wheat) I wanted to test out my gf panko bread crumbs on one of his favorite dishes. 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? LOOK how super crunchy that is! I mean doesn’t it make you want to crawl through the screen, fork, and knife in hand and just dive in???
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, 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!”
but what about Keto-Friendly and Regular Chicken Parmesan?
Never fear guys, I have you covered! Check out the notes section in the recipe. It’s pretty easy!
For the regular, go with 2 cups of regular Panko and 1/2 cup of AP Flour
For Keto-Friendly, use the Pork Rind Panko Crumbs!
Delicious Crispy Chicken Parmesan Tonight!
WOO HOO! Seriously this was so good I’ve run out of ways to describe how fantabulous it was. If you want a super juicy, super crispy chicken parm that is Italian approved, then make this recipe!
- 2 1/2 cups Gluten Free Panko, divided *See note for regular and Keto
- 4 skinless, boneless chicken breasts, pounded to 1/4” thick
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan
- 1/2 teaspoon each dried oregano and basil
- 1–1 1/2 cups shredded mozzarella
- 1 1/2 cups Marinara Sauce, warmed
- 1/4–1/2 cup Olive oil
- 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, oregano and basil 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 the upper third of the oven.
- Place 1/4 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.
* If you don’t want/need it gluten-free you can use 2 cups panko plus 1/2 cup of AP flour. The flour will act as your dredge. For Keto use pork rinds!