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How to Make Paleo Chicken Parmesan - A Step-by-Step Guide

Chicken Parmesan is a classic Italian dish that has been loved by many for generations. It typically consists of breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, and then baked to perfection. However, for those following a Paleo diet, traditional Chicken Parmesan is off-limits due to the use of bread crumbs and cheese. But fear not, because with a few simple adjustments, you can enjoy a delicious Paleo-friendly version of this beloved dish.

This Paleo C...

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Ingredients

  • 1 tablespoon olive oil, or to taste
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • ¼ cup water
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes (Optional)
  • 4 skinless, boneless chicken breast cutlets
  • 1 teaspoon sea salt, or more to taste
  • 1 teaspoon ground black pepper, or to taste
  • ¾ cup almond meal
  • ¼ cup tapioca flour
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 eggs
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 12 mins
  • Total Time: 1 hr 37 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Pour in crushed tomatoes and water. Bring to a boil; reduce heat and stir in tomato paste.
  • Fill empty tomato paste can with hot water; stir with a spoon to release any tomato paste left in the can. Pour into the pot. Add 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon parsley, 1 teaspoon salt, black pepper, and red pepper flakes. Simmer sauce until flavors combine, 30 minutes to 1 hour. Cover and keep warm.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breast cutlets between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season on both sides with salt and pepper.
  • Mix almond flour, tapioca flour, 2 teaspoons parsley, 1 teaspoon basil, thyme, and 1/2 teaspoon oregano together in a shallow bowl.
  • Whisk eggs in a shallow bowl. Dip chicken cutlets in whisked eggs to coat both sides. Dredge in almond flour mixture on both sides.
  • Heat 1/4 cup olive oil in a large skillet over medium-high heat. Cook chicken cutlets in batches until browned, about 3 minutes per side. Drain on paper towels.
  • Cover a large baking pan with a thin layer of tomato sauce; arrange chicken on top. Spoon some sauce over each cutlet. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes.

    • Nutrition

    590 cal.

    • Total Fat: 35g
    • Saturated Fat: 6g
    • Cholesterol: 156mg
    • Sodium: 1646mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 9g
    • Total Sugars: 8g
    • Protein: 38g
    • Vitamin C: 32mg
    • Calcium: 209mg
    • Iron: 17mg
    • Potassium: 1307mg

    Categories

    Main recipes
    Chicken recipes
    Paleo recipes
    Italian recipes
    Parmesan recipes