Chicken Parm----Dairy free...or not

Chicken Parm----Dairy free...or not
1 ½ pounds of Chicken 4-6 pieces,  pounded out between a layer of plastic wrap
Breading:
12-15 ounces of panko gluten free bread crumbs
1 cup of 1 to 1 gluten free flour
½ cup of finely ground almond flour
2 or 3 large eggs whisked with a tablespoon of dijon mustard, the juice of ½ lemon and ½ cup of egg whites.  If you have really large eggs you only need two. 
Sliced almond milk mozzarella cheese (or sliced cow milk cheese)
1 32 ounce can of Cento whole tomatoes

Homemade tomato sauce:  Prepare sauce:  Open the can of whole tomatoes and place into a small saucepan.  Add salt and pepper, palmful of oregano and parsley(half of the amount above)  and a pinch of crushed red pepper.  Keep this going on a low simmer.  You can add ½ cup of chicken stock if you want but it is not necessary.  Once it starts to bubble, reduce and crush the tomatoes with a potato masher.  

(Grapeseed oil  if you are not going to use the air fryer and you are going to flash fry and then bake)

After you pound out the chicken dry and season with salt and pepper and a bit of cayenne and set aside.

Create an assembly line of the flour, egg and breadcrumbs.  Season each flat dish with salt and pepper, parsley, oregano, garlic powder and onion powder.  About a ½ tablespoon in each dish of each spice…..THIS STEP IS VERY IMPORTANT.  You need to season every step. If you are using an oven preheat to 400 degrees. Prep your oil in the cast iron skillet about a ¼ inch in the pan of oil  If you are using an air fryer plug it in…..lol

With one hand, pick up the chicken (I never use tongs but if you don’t like to touch raw food I get it)
Dredge in the flour first and shake off the extra, then dip in the egg and finally coat in the bread crumbs. Place the chicken on a parchment paper lined cookie sheet.  Once all the chicken is breaded coat the bottom of the cast iron skillet with grapeseed oil.  I like grapeseed oil because it has a high smoke point and gives a mild flavor.  Make sure that the oil is hot before you put in the chicken or the breading will soak up the oil and you will be left with soggy chicken.  Once each piece is fried and on the cookie sheet coat with sauce and the cheese.  Place in the oven for 30 minute (160 degrees) and then let it rest 10 minutes before serving.

If you are using an air fryer, set the timer to chicken and place the thermometer inside the chicken.  Wait to add the sauce and chicken until the end or you will have evaporated sauce and dehydrated cheese.  

Serve with bread, salad, pasta or all three.   Option to add parmesan cheese or Nooch it!


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