Perfectly Almond-Coated Chicken Parmesan

Keyword: chicken parmesan

Chefs and food enthusiasts alike have long praised the classic dish of Chicken Parmesan, a delightful blend of tender chicken breast coated in a crispy almond crust and smothered with tangy tomato sauce. This beloved Italian-American favorite has stood the test of time, winning over diners for its rich flavors and comforting texture.

Chicken Parmesan is typically made by coating the chicken breasts in a flour mixture before frying or baking them until golden brown, followed by layering them with a generous portion of marinara sauce. It's often finished with melted mozzarella cheese, creating a gooey topping that adds an extra layer of flavor and texture to each bite.

Today, we bring you a twist on this iconic recipe using almond flour instead of traditional wheat flour for the crust. Almond flour not only provides a nutty flavor but also enhances the overall health benefits of the dish by being lower in carbohydrates compared to regular flour.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup almond flour
• 3 tablespoons Italian seasoning mix (oregano, basil, garlic powder)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 eggs beaten with 2 tablespoons milk
• 2 cups plain breadcrumbs
• 3 tablespoons olive oil for frying (optional: you can use parchment paper or baking sheet lined with foil)
• 1 jar (about 24 oz) of marinara sauce, homemade or store-bought
• ½ cup shredded mozzarella cheese
• Parmesan cheese for serving

Instructions

1. Preheat your oven to 350°F (175°C). You can use an air fryer instead, but ensure you have a non-stick basket ready.

2. Rinse the chicken breasts and pat them dry with paper towels. Flatten each breast slightly using a meat mallet or the bottom of a heavy pan to make it easier to coat evenly in almond flour later on.

3. In one shallow bowl, mix together the almond flour, Italian seasoning, salt, and pepper. In another bowl, whisk the eggs with milk until well combined. Place the breadcrumbs into yet another small dish.

4. Working one at a time, dip each flattened chicken breast first in the beaten egg mixture, allowing any excess to drip off before immediately transferring it to the almond flour mixture. Press down gently on all sides of the chicken to adhere the coating firmly. Finally, press the coated chicken into the breadcrumb mixture until well-coated and set aside.

5. Heat up your cooking medium (oil or non-stick surface) over medium heat. Fry the coated chicken breasts for approximately 5 minutes per side, until they turn a golden brown color on both sides. Alternatively, place them in an air fryer basket at 400°F (200°C), and cook for about 15 minutes, flipping halfway through.

6. Once the chicken is fully cooked, transfer it to a baking dish or a heatproof platter lined with parchment paper. Pour over the marinara sauce generously, making sure each piece gets plenty of coverage. Sprinkle with shredded mozzarella cheese and any leftover breadcrumb mixture for extra crunch.

7. Place the prepared Chicken Parmesan into the oven preheated to 350°F (175°C) or directly into an air fryer set at 400°F (200°C). Bake for about 10-15 minutes, until the cheese melts and becomes bubbling hot.

8. Serve immediately, garnished with extra Parmesan cheese. Serve it alongside your favorite side dishes like garlic bread or a simple green salad to complete an amazing meal!

Number of Servings: 4

Cooking Time: Approximately 30 minutes (including preparation and baking time)

This Almond-Coated Chicken Parmesan recipe is not only delicious but also healthier compared to traditional versions that might use more refined flours. The nutty almond flour adds a delightful crunch, while the combination of Italian herbs ensures each bite is full of flavor.