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Chicken Parmesan
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Servings
6
Ingredients
4
chicken breasts, boneless, skinless (1 to 1½ lbs total)
2
cups
blanched almond flour (not almond meal)
2
large eggs
, whisked
6
tablespoons
salted butter
2
(7 ounce) bottles
tomato paste
2
cups
water
1
teaspoon
herbes de provence
6
cloves
garlic, sliced
16
ounces
mozzarella cheese
Instructions
Cut chicken breasts in half for thinner cutlets; pat dry
Dip cutlets in egg, let excess run off then coat with almond flour
Melt butter over medium heat; sauté chicken until deep golden brown on both sides
Remove chicken and drain on
paper towel
For sauce combine tomato paste, water, Herbes de Provence, and garlic in a pan
Simmer for 15 minutes
Place ½ cup tomato sauce on bottom of a
7 x 11 inch baking dish
Place cutlets in a single layer; cover with remaining tomato sauce and mozzarella
Bake at 400°F for 10 minutes
Serve
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Cook Mode
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Equipment
Paper Towel
7 x 11 Inch Baking Dish
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!