As an Italian, anything Parmesan is on the family menu at least once a week and making a paleo chicken Parmesan for dinner was a little extra special. Enjoy this amazing Italian paleo recipe tonight with your family.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Tomato Sauce:

Chicken Parmesan:

Directions

  • 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.

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  • 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.

Cook's Notes:

If you don't have a meat mallet, you can use a wine bottle or rolling pin.

Substitute coconut oil for the olive oil if desired.

Nutrition Facts

590 calories; 34.6 g total fat; 156 mg cholesterol; 1646 mg sodium. 39.4 g carbohydrates; 37.5 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
01/06/2019
This was excellent!! I would add mushrooms. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2019
This was excellent!! I would add mushrooms. Read More
Rating: 5 stars
01/06/2019
This was excellent!! I would add mushrooms. Read More
Rating: 5 stars
10/14/2018
The best chicken parmesian ever!! Used all gluten free/ organic ingredients. This recipe is full of mouthwatering flavor! Read More
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Rating: 5 stars
10/25/2017
This was amazing! We will make it again. I substituted the tapioca flour with arrowroot flour and had to double the dry breading ingredients but it was a beautiful finished dish that was one of the best we have made in a long time. It hit the spot for that Italian food fix. Read More