Paleo Chicken Parmesan Our Paleo Life
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Paleo Chicken Parmesan

The Paleo Chicken Parmesan recipe instantly captivated me. A combination of parmesan and tender chicken with classic Marinara sauce will have you begging for more.
This paleo meal is suitable for those who allow a small intake of lactose in their diet. I use aged parmesan as it is low in lactose.
Total Time39 mins
Course: Main Course
Keyword: Chicken, paleo, parmesan
Servings: 2

Ingredients

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

Spices

  • 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

Instructions

For the Marinara sauce

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

Cooking the chicken

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Serve Chicken Parmesan with vegetables or sweet potato puree. I recommend eating the dish while it is still hot.
You can experiment with spices for the breading. They play a key role in this recipe. Add chili powder if you like the dish to be spicy.