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7Sep, 22
Clean Food Love
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Parmesan Crusted Chicken 🍋🌱

This past summer after a long day at the lake we stopped to eat at a charming locally owned restaurant in Park City, Ut. I ordered their crusted parmesan chicken with a side of mashed potatoes and green beans. It was one of the tastiest meals I had had in a while. Super flavorful, crispy chicken. A little bit of fresh lemon flavor. I could literally eat this meal once each week for the rest of my life and still enjoy it.

So I came home and recreated the crispy parmesan chicken in my own kitchen using my favorite ingredients. I think I actually enjoyed this homemade version better, OR I like the idea of knowing EXACTLY what is in my food so maybe it was just a placebo effect 😅 REGARDLESS, this chicken turned out DELICIOUS and you must make it ASAP if you’re a crispy chicken lover like me!

Serve alongside mashed potatoes or mashed cauliflower, and my FAVORITE green beans:

6 servings


  • 1-1/2 lbs chicken breasts, cut in half lengthwise

  • 2 tsps garlic powder
  • 2 tsps onion powder
  • 1 Tbsp dried oregano
  • sea salt and ground pepper, to taste
  • 1/4 cup Gluten-free flour
  • 2 large eggs, beaten
  • 1 cup raw almonds
  • 1 cup freshly grated parmesan cheese
  • 3 Tbsps olive oil or avocado oil, divided
  • fresh lemon wedges for serving


Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Slice your chicken breasts carefully down the center creating two thin cutlets from each breast.

Sprinkle all seasonings including sea salt and pepper evenly over both sides of all the chicken cutlets then rub seasonings into the chicken cutlets.

In a small food processor or high-speed blender add your almonds then pulse until minced and nicely crumbled, but not made into flour. Some texture will help the cutlets get that crispy crust!

Whisk together the minced almonds with the ground parmesan cheese until well combined.

Dredge each seasoned chicken cutlet very lightly into the GF flour to coat both sides, shake off any excess flour, then dip into the beaten eggs and allow the excess to drip off.

Next, dip into your parmesan-almond mixture and gently press to adhere the crumbs on both sides. Set aside on a plate and repeat this process with all of your remaining chicken cutlets.

Preheat 1 tablespoon of your oil in a large skillet over medium heat.

Cook 2-3 chicken cutlets per batch, until nicely golden-brown and crisp, but not entirely cooked through. About 2 minutes on each side. Repeat this process adding fresh oil to each batch.

Transfer all chicken to your prepared sheet pan once they are golden brown.

Place this sheet pan in the oven and bake at 400 degrees f. for 15 minutes, or just until the internal temperature reads 165 degrees f.

Sprinkle with freshly chopped parsley and serve immediately with a squeeze of fresh lemon juice.



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