Almond-crusted chicken parmesan
Chicken cutlets in an almond flour and parmesan crust, baked with homemade tomato sauce and mozzarella.
- Hands-on
- 25 min
- Total time
53 min, show breakdown
- Prep 15 min
- Cook 28 min
- Clean up 10 min
- Pans
- 2
- Ingredients
- 9
- Cost/serving
- $3.98
Per serving
- Calories
- 584
- Protein
- 62 g
- Fiber
- 4.1 g
- Net carbs
- 9.8 g
- Fat
- 31 g
High in (% Daily Value per serving): Niacin (B3) 133%, Vitamin B6 114%, Selenium 110%, Riboflavin (B2) 57%, Vitamin E 47%, Vitamin B12 39%, Magnesium 31%, Zinc 31%, Calcium 30%, Potassium 26%, Thiamin (B1) 26%, Iron 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already gluten-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 2 breasts chicken breast, boneless skinless (400 g)
¼ cup almond flour, blanched (28 g)
Same amount as: 60 mL.
2 tbsp parmesan, grated (10 g)
Same amount as: 30 mL.
1 large egg (50 g)
Same amount as: about 1 medium, about 1 jumbo.
1 cup canned crushed tomatoes (242 g)
Same amount as: 240 mL, about ¼ can.
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
1 tsp dried oregano (1 g)
Same amount as: 5 mL.
1½ tbsp olive oil (20 g)
Same amount as: 20 mL.
½ cup mozzarella, part-skim (56 g)
Same amount as: 120 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Extra sauce keeps 5 days in the fridge. Use two sheet pans for more than 6 cutlets.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (407 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 584 | ||
| Total fat | 31 g | 40% | |
| Saturated fat | 7.6 g | 38% | |
| Cholesterol | 260 mg | 87% | |
| Sodium | 760 mg | 33% | |
| Total carbohydrate | 14 g | 5% | |
| Dietary fiber | 4.1 g | 15% | |
| Total sugars | 6.3 g | ||
| Net carbs† | 9.8 g | ||
| Protein | 62 g | 124% | |
| Vitamin D | 0.81 mcg | 4% | |
| Calcium | 390 mg | 30% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1,205 mg | 26% | |
| Vitamin A | 125 mcg | 14% | |
| Vitamin C | 12 mg | 13% | |
| Vitamin E | 7.1 mg | 47% | |
| Vitamin K | 14 mcg | 11% | |
| Thiamin (B1) | 0.32 mg | 26% | |
| Riboflavin (B2) | 0.74 mg | 57% | |
| Niacin (B3) | 21 mg | 133% | |
| Vitamin B6 | 1.9 mg | 114% | |
| Folate | 45 mcg | 11% | |
| Vitamin B12 | 0.93 mcg | 39% | |
| Magnesium | 129 mg | 31% | |
| Zinc | 3.4 mg | 31% | |
| Selenium | 60 mcg | 110% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F. Brush the sheet pan with 1 tbsp oil. Mince the garlic.
Heat the rest of the oil in the pot on medium. Stir the garlic 30 seconds. Add the tomatoes and oregano. Simmer 10 minutes, stirring now and then.
Done looks like: Thicker and darker, no longer watery. Slice each breast in half through its side to make 2 thin cutlets. Pat dry. Salt and pepper both sides.
Beat the egg in a shallow bowl. Mix the almond flour and parmesan on a plate. Dip each cutlet in egg, let it drip, then press into the crumbs on both sides.
Done looks like: An even coat with no bare patches. Lay the cutlets on the sheet pan. Bake 8 minutes, flip with the spatula and bake 6 minutes more.
Done looks like: Crust golden on both sides. Spoon 2 tbsp sauce onto each cutlet and top with mozzarella. Bake 5–7 minutes. Serve with the rest of the sauce.
Done looks like: Cheese melted and bubbling. The thickest cutlet reads 74 °C / 165 °F.
Equipment
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Soggy crust | Sauce spooned on before the crust had set, or too much sauce. | Bake the cutlets until golden first. Use a spoonful on top and serve the rest on the side. |
| Crust burns before the chicken is done | Almond flour browns faster than breadcrumbs, and thick cutlets take longer. | Slice the cutlets 1 cm (½ in) thick. Bake on the middle shelf and check at 6 minutes. |
| Coating falls off in patches | Wet chicken. | Pat the cutlets dry before the egg. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 25 min, total 53 min. | 584 kcal 62 g protein 4.1 g fiber 9.8 g net carbs 31 g fat |
| Egg-free | Yogurt instead of eggs. Hands-on 25 min, total 53 min. | 559 kcal 60 g protein 4.1 g fiber 10 g net carbs 29 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook to at least 74 °C / 165 °F in the thickest part. Use pasteurized mozzarella.