Paleo Chicken Parmesan

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.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 12 mins
• Total Time: 1 hr 37 mins
• Calories: 590 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Mix almond flour, tapioca flour, 2 teaspoons parsley, 1 teaspoon basil, thyme, and 1/2 teaspoon oregano together in a shallow bowl.

Step 6

Whisk eggs in a shallow bowl. Dip chicken cutlets in whisked eggs to coat both sides. Dredge in almond flour mixture on both sides.

Step 7

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.

Step 8

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.

Step 9

Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes.