Chicken Parmesan [The Melty Hero Remix]

Crispy breaded chicken topped with marinara and melted cheese that delivers Italian comfort food perfection. This is the dinner that makes everyone feel like they’re dining at their favorite Italian restaurant.

Makes

Serves 4

Total Time

1 hr (25 min prep)

Ingredients

For Chicken:
4 boneless chicken breasts (1.5-2 lbs/680-900g, pasture-raised preferred)
1 cup (112g) almond flour
1/2 cup (60g) cassava flour
1 cup (100g) parmesan cheese, freshly grated
2 tsp (2g) Italian seasoning
1 tsp (3g) garlic powder
1 tsp (6g) sea salt
1/2 tsp (1g) black pepper
2 large eggs, beaten
1/4 cup (60ml) avocado oil

For Assembly:
2 cups (480ml) marinara sauce (sugar-free, organic preferred)
8 oz (225g) fresh mozzarella cheese, sliced 1/4 inch thick
1/4 cup (15g) fresh basil, chopped
1/4 cup (25g) extra parmesan for serving
2 tbsp (30ml) extra virgin olive oil for drizzling

Make it Good For The Gut (Optional)

Use fermented marinara sauce or add 1 tablespoon of fermented tomato paste for probiotics and deeper umami flavor. Include 1 teaspoon nutritional yeast in the coating for B-vitamins and extra cheese flavor. Add 1/2 teaspoon dried oregano and basil to the breading for antioxidant herbs. Use raw aged parmesan which contains natural probiotics from the aging process. Serve over fermented vegetables or a side of sauerkraut for additional digestive support.

Remix Options

Coating Alternatives: Replace cassava flour with coconut flour (use only 1/4 cup) or pork rinds (1 cup crushed) for keto option. Cheese Variations: Try provolone, fontina, or burrata instead of mozzarella; mix 1/2 cup ricotta with herbs for stuffed version. Protein Swaps: Use veal cutlets, pork chops (1/2 inch thick), or large portobello mushroom caps for vegetarian option. Sauce Options: Pesto cream sauce, vodka sauce, or arrabbiata for different Italian flavors. Baked Version: Skip pan-frying, brush with oil, bake at 400F (204C) for 25-30 minutes, adding sauce and cheese last 10 minutes. Air Fryer Method: Cook at 375F (191C) for 12 minutes, flip, add toppings, cook 5 more minutes. Serving Styles: Over zucchini noodles, spaghetti squash, or cauliflower rice for low-carb; traditional pasta for classic comfort.

Good To Know

Pounding Technique: Even 1/2-inch thickness ensures uniform cooking and prevents tough, chewy texture – place between plastic wrap and use gentle, consistent strokes. Coating Success: The almond flour-parmesan combination creates incredibly crispy coating that stays crunchy through baking – press firmly to adhere. Oil Temperature: Medium-high heat prevents burning while achieving golden crust – oil should shimmer but not smoke. Cheese Selection: Fresh mozzarella provides superior melt and flavor compared to pre-shredded – pat dry before slicing to prevent soggy topping. Assembly Strategy: Don’t oversauce – thin layer prevents soggy coating while still providing Italian flavor. Internal Temperature: Chicken must reach 165F (74C) for safety – use instant-read thermometer in thickest part. Resting Period: Let finished dish rest 5 minutes before serving to allow cheese to set and prevent molten cheese burns. Storage Tips: Leftovers keep 3-4 days refrigerated; reheat in 350F (177C) oven to maintain crispiness. Make-Ahead Option: Bread chicken up to 4 hours ahead and refrigerate; proceed with cooking when ready to serve.

steps

Prep:

Preheat oven to 425F (218C). Place chicken breasts between plastic wrap and gently pound to even 1/2-inch thickness using meat mallet or rolling pin.

Mix:

In shallow dish, combine almond flour, cassava flour, grated parmesan, Italian seasoning, garlic powder, salt, and pepper. Whisk until evenly distributed.

Coat:

Dip each chicken breast in beaten eggs, allowing excess to drip off, then press firmly into flour mixture, coating both sides thoroughly. Set on plate.

Heat:

Heat avocado oil in large oven-safe skillet over medium-high heat until oil shimmers but doesn’t smoke, about 2-3 minutes.

Sear:

Carefully place breaded chicken in hot oil without overcrowding. Cook 4-5 minutes per side until golden brown and crispy crust forms.

Top:

Spoon marinara sauce evenly over each chicken breast, then arrange fresh mozzarella slices on top. Drizzle lightly with olive oil.

Bake:

Transfer skillet to preheated oven and bake 15-20 minutes until cheese is melted and bubbly, and chicken reaches internal temperature of 165F (74C).

Serve:

Remove from oven and let rest 5 minutes. Garnish with fresh chopped basil and extra grated parmesan before serving immediately.