Chicken Parmesan has always been Tyler’s favorite meal, (next to my Chicken Caesar Salad that is). And I have to say it’s up there for me as well. In fact early on when we were dating, he took me to Olive Garden because he was fairly obsessed with their Chicken Parmesan. Not that it was terrible or anything, just not as good as homemade! So of course I made him Chicken Parmesan from scratch, and he’s been hooked on it ever since. It’s a nice bonus that it’s healthier when you make it yourself as well.
How to make this recipe step by step
I really hope you enjoy this Almond Flour Chicken Parmesan (without breadcrumbs)! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Add the oil to the skillets along with the breaded chicken cutlets. Step 5: Place the chicken cutlets into a baking dish as they finish pan frying. Step 6: Next top the chicken cutlets with some of the tomato sauce. Be sure to leave plenty of the crispy coating uncovered so it stays crispy! Step 7: And finally top with the mozzarella cheese. You want to leave the ends of the chicken parmesan uncovered so they remain crispy. Bake until bubbling and serve with the remaining tomato basil sauce heated, or you can toss it with freshly cooked pasta. Sprinkle with chopped basil leaves or chopped fresh parsley and serve!
