Easy Gluten free Chicken parm recipe (dairy free option)
This Gluten free Chicken parm is perfect for christmas or just as a traditional classic family favorite! This recipe uses egg whites and a combination of gluten-free breadcrumbs and pork rind panko for a crispy coating, topped with dairy-free marinara sauce and mozzarella cheese. This chicken parmesan recipe is served over spaghetti squash for a healthy and satisfying meal the whole family will enjoy.This gluten-free chicken parmesan is an easy dinner that is gluten free, low carb and nut free. It can be made low fat and dairy free.
Servings: 2 servings
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup egg whites
- 1/2 cup gluten-free breadcrumbs
- 1/3 cup pork rind panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dairy-free marinara sauce
- 1/2 cup dairy-free mozzarella cheese shredded (or low-fat mozzarella)
- 1 spaghetti squash
Instructions
- Preheat oven to 400°F (200°C). Pierce the spaghetti squash with a fork a few times and microwave for 10-15 minutes, or until tender. Once cool enough to handle, cut in half, scoop out the seeds, and shred the flesh with a fork.
- In a shallow bowl, whisk together the egg whites. In another bowl, combine the gluten-free breadcrumbs, pork rind panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each chicken breast in the egg whites, then coat evenly in the breadcrumb mixture. Press firmly to ensure good adhesion.
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. (You can also air fry it on 390 for approx 10-15 minutes.)
- Transfer the chicken breasts to a baking dish. Top with dairy-free marinara sauce and sprinkle with dairy-free mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted and bubbly. (You can also continue to air fry by leaving the chicken cutlets in the air fryer, top with dairy-free marinara sauce and sprinkle with dairy-free mozzarella cheese and air fry for another 5 minutes.)
- Serve the chicken parmesan over the prepared spaghetti squash and enjoy!
Notes
This recipe is low fat since I use low fat, dairy free cheese. To make this vegan or vegetarian use breaded eggplant or breaded cauliflower instead! If you want to keep it low in fat make sure to dip your cutlets in egg whites instead of full eggs. If you want to skip the eggs, dip the culets in olive oil then breadcrumbs.