Comfort Food: Low-Carb Chicken Parmesan-Style (No Wheat, No Dairy)

Ingredients

• 450 g chicken cutlets (thin), pounded
• 2 large eggs
• 0.75 cup gluten-free breadcrumbs (no wheat)
• 2 tbsp olive oil
• 1 cup tomato sauce (no added sugar if possible)
• 3 cloves garlic
• 1 tsp dried oregano
• 0.5 tsp dried basil(optional)
• 0.5 tsp black pepper
• to taste salt
• 3 cups zucchini noodles or steamed zucchini

Instructions

1. 1

   Set up breading station: beat eggs in a shallow bowl. Place gluten-free breadcrumbs in another bowl with salt and pepper.

2. 2

   Coat chicken: dip cutlets in egg, then press into breadcrumbs. Let sit 5 minutes to set.

3. 3

   Pan-fry: heat olive oil in a skillet over medium-high. Fry cutlets 3–4 minutes per side until crisp and cooked through (work in batches).

4. 4

   Sauce: in a saucepan, sauté minced garlic in a splash of oil 30 seconds, then add tomato sauce, oregano, basil, salt, and pepper. Simmer 8 minutes.

5. 5

   Bake: place chicken in a baking dish, spoon sauce over, and bake at 200°C/400°F for 10 minutes to meld flavors.

6. 6

   Serve over zucchini noodles or steamed zucchini.