Chicken Parmesan | Gluten and Dairy Free |

8:00 AM

I'm not even going to try to set this up. It is what the title says it is! GLUTEN AND DAIRY FREE Chicken Parmesan!!
I impressed even myself with this recipe. Mind blown.

1 pound boneless chicken breasts (skinless)
salt and pepper
1 egg, beaten
1 cup gluten free panko bread crumbs - I used - 
1/2 cup vegan parmesan cheese (HIGHLY recommend Follow Your Heart)
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup olive oil
1 can or jar of tomato sauce
Shredded Vegan Mozzarella Cheese (again, HIGHLY recommend Follow Your Heart


  • Preheat oven to 400 degrees F.
  • Depending on the size of your chicken, slice horizontal so you have 4 equal pieces (thats how it ended up with mine because my chicken breasts were very big, but if yours are not, do not worry about it, just use as is)
  • Sprinkle salt and pepper on both sides of chicken.
  • Add flour to bowl. Add beaten egg to another bowl. Combine panko crumbs with 1/2 cup parmesan (don't forget this part) along with the basil and oregano in a dish large enough for the chicken breasts.
  • Heat oil in a very large skillet over medium high heat.
  • Coat chicken in flour, then egg, then cover with bread crumb mixture. Get as much to stick as you can.
  • Add your coated chicken to the heated/oiled pan.
  • Cook each breast until golden brown, about 2 minutes on each side. Remove from pan and transfer to baking sheet.
  • Place the chicken on a sprayed sheet and cook till chicken is cooked through (like I said, my pieces were thick so it took about 10-15minutes).
  • With 5 minutes left, top with mozzarella cheese and sauce and cook till melted


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