So, you’re craving chicken fingers or chicken parm but you don’t want all the breading and carbs? Look no further, I’ve got a solution to your problem! These “breaded” chicken cutlets are made with Parmesan crisps (which is just baked Parmesan!). I purchase Trader Joe’s brand, but you can also use Wisps! I’ve tried it with both.
Parm-Crisp “Breaded” Chicken Cutlets (Grain free!)
A delicious, crispy breaded chicken cutlet without the breading! This recipe uses parm crisps, which is just baked Parmesan cheese, in place of traditional breading.
Ingredients
- 4-6 chicken cutlets
- 1 bag Trader Joe's Parm Crisps or Wisps (any parm crisp brand will work, but I love these 2)
- 2 tbsp coconut flour
- 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1 egg (for egg wash)
- Dash salt and pepper
Instructions
- Preheat oven to 375
- Place Parm-crisps in ziplock bag and crush with rolling pin, or pulse on high in food processor until crumbs form
- Place all dry ingredients in a shallow bowl and gently mix
- In a separate bowl, beat one egg with 1 tsp water until well mixed
- Dip chicken slices in egg wash, fully coating both sides
- Next, place chicken in breading mixture then flip to coat the other side (ensure both sides are evenly covered)
- Place chicken on baking rack (omit this step if you don’t have a baking rack, simply spray sheet pan with olive or coconut oil before placing the chicken)
- Continue the previous 2 steps until all chicken pieces are coated
- Before placing chicken into oven, spray each piece with olive oil
- Place in oven and bake at 375 for 35-40 minutes, or until breading is slightly brown and crispy
- Remove from oven, garnish with basil and enjoy!
Notes
-If you don’t have chicken cutlets, you can cut 2 chicken breasts in half
-When using coconut flour as breading, spraying with olive oil before baking it will help lock in moisture and prevent it from drying out
