Divide the flour, breadcrumbs, and egg into flat-bottomed bowls. Add the flour, salt, and pepper to one flat bottomed bowl, stir together. Add the egg to the next bowl, whisk with a fork. Add the breadcrumbs and Italian seasonings to the third bowl, mix well.
3/4 cup gluten-free breadcrumbs, 1/2 cup gluten-free flour, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper
Prepare the chicken. Cut the chicken breasts in half horizontally, making 2 cutlets. Place them onto a large piece of plastic wrap and cover with another piece of plastic wrap. Use the mallet to pound the chicken into evenly-sized flattened pieces.
1 pound chicken breasts
Coat the chicken. Start by coating the chicken into the flour (shake off extra), dip into the egg (let the extra drip off), then coat in the breadcrumb mixture (press into the chicken, then shake extra off). Place onto the parchment-lined baking pan and repeat until all the chicken is coated. You will use all of the egg. Whisk another egg if needed.
Pan-fry the chicken. Heat the olive oil in a large skillet until it glistens. Test the heat of the oil by dropping a piece of breadcrumb into the oil. If it sizzles the oil is hot enough. Place chicken into the pan. Cook each side for about 3-4 minutes or until golden brown.
2-3 tablespoons olive oil
Broil. Preheat the broiler. Pour the marinara onto the cooked chicken. Top with a slice of cheese. Place under the broiler (make sure rack is about halfway down in the oven - not too close to the broiler). Broil for 3-4 minutes or until the cheese is melted.
1 cup marinara sauce, warmed, 4 slices mozzarella or provolone cheese
Serve. Serve the chicken over a bed of pasta or enjoy plain.
Yes, by swapping the provolone cheese slice with a dairy free alternative or topping the breaded chicken with only marinara sauce. If you are craving the cheesy flavor without the dairy, mix 1-2 TBSP of nutritional yeast into the breadcrumb mixture before breading the chicken.
Insert a meat thermometer to check if the chicken is done. Remove the chicken from the pan once the internal temperature reaches 165F.
Store in the fridge for up to 3 days reheating in the microwave in increments until hot.
Gluten-Free Guide: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.