Einkorn Chicken Parmesan
What is einkorn flour?
Watch our video and find out.
Our einkorn chicken Parmesan recipe is prepared with fresh mozzarella! I know, we had you at fresh! It is both mouthwatering and easy to make, even for beginners. No einkorn flour? No worries. You can also make chicken Parmesan using traditional all-purpose flour.
We confess it might look a little time-consuming, but it’s an easy go-to weeknight meal if you prepare it in advance. Hands-down, this is a staff favorite for the books!
You can also swap the fresh mozzarella for the shredded kind you use on pizza. Also, try our easy garlic knots recipe to serve with this amazing meal!
This post may include links to purchase items from our affiliates.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Chicken Parmesan Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts
- salt and pepper
- 1/3 cup all-purpose einkorn flour, 1.5 oz
- 2 eggs, beaten
- 3/4 cup einkorn breadcrumbs, toasted, or gluten free panko
- 1/2 cup Parmesan cheese, grated (for breading)
- 1/4 cup extra virgin olive oil, or coconut oil
- 8 fresh basil leaves, sliced thinly
- 8 oz fresh mozzarella cheese, sliced
- marinara sauce
- 1/2 cup Parmesan cheese, grated (for topping)
Instructions
- Preheat oven to 400 degrees.
- Rinse and trim chicken breasts then cut into cutlets.
- Season both sides with salt and pepper then set aside.
- Collect four plates for breading station: one for flour, one for beaten eggs, one for mixture of breadcrumbs and ½ cup Parmesan cheese, and one to hold chicken once it is breaded. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Begin by placing one cutlet into flour, turn to coat completely then pat cutlet to remove all excess flour.
- Next, dip cutlet into beaten egg, turn to coat completely and allow excess to drip off before transferring to breadcrumb mixture.
- Then place cutlet in breadcrumb mixture, turn to cover both sides and press lightly to adhere breadcrumbs to chicken. Place breaded cutlet on fourth plate and reserve.
- Repeat steps with remaining cutlets.
- Heat ¼ cup extra virgin olive oil in large skillet over medium heat. Fry prepared chicken cutlets until golden brown on both sides (3-4 minutes per side), working in batches if necessary, and set aside.
- Assemble final dish by coating the bottom of a 9" x 13" casserole dish with enough sauce to cover completely.
- Place the fried chicken cutlets into casserole dish on top of the sauce and cover chicken with remaining tomato sauce and sprinkle with chopped basil.
- Place a slice of mozzarella on top of each piece of chicken then sprinkle with Parmesan cheese.
- Bake 12-15 minutes until cheese is melted and sauce is bubbly. Allow to rest 5 minutes. Enjoy!
Notes
