This paleo chicken parmesan recipe is a fantastic take on the classic Italian variation. It has a lovely almond crumb topped with a rich homemade marinara sauce. It can be eaten just by itself or with a delicious paleo friendly side dish.
As you may notice this recipe is missing cheese, that is because cheese is considered not paleo friendly. So depending on how strict you’re on your own diet you can add some if you want. Personally, I would probably add something like mozzarella or Parmesan, but it all comes down to personal preference.
You can have this dish just by itself or with a delicious side. I had this with a fresh salad of cherry tomatoes, spiral zucchini and a drizzle of olive oil. I use a spiralizer to get the cool effect of the zucchini in the photo below. If you’re not feeling like a salad, then something like crunchy sweet potato fries always goes well with lovely chicken parmesan. However, it just comes down to what you feel like.
Ingredients:
Chicken Pieces
- 1 chicken breast
- 1 cup almond flour
- 1 egg
- Coconut oil or another paleo-friendly oil to fry in
Marinara Sauce
- 2 tsp. garlic, crushed
- 1 red bell pepper, finely diced
- 400g (14 oz.) can diced Tomatoes
- 1 tsp. fresh parsley, chopped
- 1 tsp. fresh basil, chopped
- Pinch of Salt & Pepper
Instructions:
- Butterfly the chicken and cut in half. (See the video to see how it is done)
- Crack the eggs into a bowl.
- In another bowl, add the almond flour, salt & pepper.
- Dip the chicken into the bowl of egg and then into the bowl of almond flour.
- Repeat until you’re completely done then place to the side.
- In a small pot over low heat, fry off the garlic, the red bell pepper and cook for about 3-4 minutes.
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for full instruction : paleocrashcourse.com
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