Paleo Chicken Parmesan

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Paleo Chicken Parmesan Our Paleo Life
Paleo Chicken Parmesan Our Paleo Life

Paleo Chicken Parmesan

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 250 g Chicken Breast, half breast
  • Tapioca Flour, for breading
  • 2 Eggs, free-range
  • 50 g Parmesan, grated


  • Sea Salt
  • Smoked Paprika
  • Black Pepper
  • Italian herbs

For Marinara sauce

  • 6 Tomatoes, ripe
  • 100 ml Chicken Broth, organic
  • 1 Medium Yellow Onion
  • 1 Clove Garlic
  • 1 tbsp Olive Oil
  • A bit of fresh basil
  • Sea Salt


For the Marinara sauce

  1. Peel tomatoes and chop finely. Chop onion and garlic into small cubes.
  2. Heat olive oil in a pan, sauté onion and garlic for 2 minutes. Add tomatoes and broth, simmer until liquid has evaporated by half.
  3. When the sauce becomes thick, add chopped basil and salt. Cover and remove from the heat. Marinara sauce is ready.

Cooking the chicken

  1. Take chicken breast and cut it along exactly in the middle. Don't cut chicken completely. You need to open the chicken breast and make an escalope.
  2. Put the chicken on baking paper, another sheet of paper on top. Take a rolling pin and roll the chicken breast so that it has a thickness of no more than 1.5 cm.
  3. Take two bowls. Beat two eggs in one bowl. In another bowl, mix the tapioca flour with spices. Pour oil into a pan and heat it.
  4. Roll chicken in flour on all sides. Then dip it in eggs and in flour again. Now you can put it in the hot pan. Fry chicken breast for 2 minutes on each side.
  5. Shift chicken to a baking sheet covered with foil. Put on top 2-3 tablespoons of Marinara sauce, sprinkle with grated parmesan and bake for 15 minutes at a temperature of 180°C.
Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 630Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 328mgSodium: 1481mgCarbohydrates: 44gFiber: 6gSugar: 13gProtein: 58g

Nutrition is calculated by a third party and may not be 100% accurate

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