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Weeknight Chicken Parm

Servings: 8

Ingredients

  • 2 x 15 oz jars crushed tomatoes or marinara sauce
  • 4 fresh garlic cloves minced
  • 4 Tbsps olive oil or avocado oil, divided
  • 8 thin chicken cutlets
  • sea salt and ground pepper to taste
  • 3 large eggs room temperature
  • 1 cup almond flour
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder or onion powder
  • 1 cup Parmesan cheese finely grated
  • 1 cup mozzarella cheese shredded
  • fresh basil leaves or parsley chopped

Instructions

  • Preheat your oven to 400 degrees f.
  • Add the crushed tomatoes or marinara and minced garlic into a 9x13 baking dish. Add a touch of freshly ground pepper if desired. Stir well to combine. Set aside.
  • Season your chicken with sea salt and pepper on both sides.
  • Using a large shallow plate, whisk your Parmesan cheese, onion powder, Italian seasoning, and almond flour together using a fork.
  • In a medium bowl, beat the eggs together with a tiny pinch of sea salt and pepper.
  • Dip each chicken cutlet into the beaten eggs, allowing the excess to drip off.
  • Next, lay it into the Parmesan and flour mixture, gently pressing on both sides to adhere to the mixture. Set aside.
  • Heat half your oil in a large skillet, over medium-high heat. Add in the prepared chicken cutlets in two separate batches adding fresh oil each time so it's able to crisp up. Cook just until golden on both sides and cooked through, about 3 minutes on each side.
  • Transfer your chicken into the prepared baking dish as shown and top with your shredded mozzarella. Bake until your sauce is bubbly and the cheese is melted.
  • Garnish with fresh basil or parsley and serve.
  • Enjoy!