Not your Nonna’s Chicken Parmesan [egg free, nut free]
These Egg FREE crispy breaded chicken cutlets, smothered in rich tomato sauce and melted cheese evoke feelings of warmth and satisfaction with every bite!
Equipment
- 1 dutch oven or heavy bottomed and tall skillet
Ingredients
For the Chicken
- 1 pound thinly sliced chicken breast
- 1 ½ cups panko Italian seasoned bread crumbs *check ingredients for egg
- ⅓ cup all purpose flour
- dash salt and pepper
- ¼ cup plain greek yogurt OR sour cream*
- 1 tablespoon olive oil (or canola)
- ½ tablespoon water cold or room temp
- olive oil or canola oil for frying
Ingredients for topping
- ¾ cup Marinara sauce (your favorite red pasta sauce)
- ¾ cup shredded mozzarella cheese
- salt -for sprinkling on top straight out of hot oil
Instructions
- Preheat oven to 425°F, prepare a cooling rack with parchment under it (this is for the chicken to rest on and let the oil drip down.) Set aside.
- Prepare the greek yogurt egg replacer mixture: on a medium shallow plate or bowl, combine 3 tablespoons of plain greek yogurt, 1 tablespoon of oil, and 1/2 tablespoon water. Stir to mix well until a smooth consistency is formed.
- Gather 2 other medium sized plates or shallow containers. One plate is for flour plus a dash of salt and pepper. Another plate is for for the greek yogurt mixture. The third plate is bread crumbs/panko.
- Pat thinly sliced chicken breasts dry with paper towels. Dredge each sliced chicken breast in flour, patting off excess, then dredge each piece of chicken in the yogurt-mixture, sliding excess mixture off with your fingers so it is a light coating. Finally dredge all pieces in panko bread crumbs. Be sure to press the chicken well into the crumbs, getting into all nooks and crannies.
- Heat a dutch oven or tall walled cast iron with about 1-2 inches of oil, target temperature of oil between 325-350°F. If you don’t have a food thermometer, dip a wooden chopstick in and watch for bubbles to sizzle around it. If no bubbles arise, the oil is likely too cool and not ready.
- One at a time, slowly lower dredged chicken into hot oil. When the pan-side chicken looks golden, carefully turn chicken over, usually 1-2 minutes per side. Internal temperature of chicken should be at least 165°F. Set on wire rack to let grease drip off. Immediately salt the hot chicken straight out of the fryer. Repeat process with remaining chicken pieces.
- Place fried chicken on sheet pan, add desired amount of sauce and cheese. Bake until cheese is golden or melted. Approximately 10 minutes.
- Serve alongside your favorite pasta dish, a salad, or garlic bread!