Baked Chicken Parmesan (Gluten-Free)

Instructions

1. Step 1

   Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the gluten-free flour, salt, and black pepper in one shallow bowl.

   Ingredients used: 3.0 gr Fine Salt, 45.0 gr Flour, 1.0 gr Ground Black Pepper

   Cookware: Shallow bowl

3. Step 3

   Crack the eggs into a second shallow bowl and whisk until uniform.

   Ingredients used: 2.0 piece Egg

   Cookware: Shallow bowl, whisk

4. Step 4

   In a third shallow bowl, combine the breadcrumbs, 35 gr Parmesan, garlic powder, and oregano.

   Ingredients used: 3.0 gr Garlic Powder, 100.0 gr Gluten-Free Breadcrumb, 1.0 gr Oregano, 35.0 gr Parmesan Cheese

   Cookware: Shallow bowl

5. Step 5

   Coat each chicken cutlet first in the flour mixture, then in the egg, and finally in the breadcrumb mixture. Arrange on the prepared baking sheet and drizzle evenly with olive oil.

   Ingredients used: 4.0 piece Chicken Breast, 30.0 ml Olive Oil

   Cookware: baking sheet, Shallow bowl

6. Step 6

   Bake for 12 minutes, turn the cutlets with clean tongs, and bake for 6 minutes more.

   Timer: 18 min (fixed)

   Cookware: baking sheet, kitchen tongs, oven

7. Step 7

   Top the cutlets with the marinara sauce, mozzarella, and the remaining 15 gr Parmesan. Bake until the cheese is melted and the center of each cutlet reaches 74°C.

   Timer: 7 min (fixed)

   Ingredients used: 360.0 ml Marinara Sauce, 120.0 gr Mozzarella, 15.0 gr Parmesan Cheese

   Cookware: baking sheet, instant-read thermometer, oven

8. Step 8

   Rest the chicken briefly, garnish with fresh basil, and serve.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 gr Fresh Basil

   Cookware: baking sheet