There was a restaurant in our neighborhood in Downtown Brooklyn, Palmer’s, that we used to go to before it closed last year. They had a chicken parmigiana that was different than the typical dish that you get at most places, and my husband loved it. Parmigiana is not something I typically cook and I never order it in a restaurant-the traditional version is fried, fattening, and swimming in sauce and cheese. Not a fan. But, have I mentioned that my husband LOVES Parmigiana of any kind? So, as I like to do, I set out to make healthier versions . If you love eggplant parmigiana, you won’t be disappointed with this recipe!
The second part of this story is that Bill has had horrible Acid Reflux for years. Recognizing that he didn’t want to be on prescription medication forever, we began trying different things to treat it and heal it naturally through food and natural supplements. Success! He is off all prescription Acid reflux meds thanks to Shaklee’s natural supplements and diet change. One of the things he found most recently was that his reflux would flare up again if he ate a lot of carbs. He asked if we could make the Palmer’s Chicken Parmigiana not only healthier, but carb free. I’m excited to share the result! It wasn’t difficult-just replaced some ingredients and changed the cooking method. This recipe is baked, not fried. By baking it, you not only make it healthier but you eliminate a step by not having to fry the cutlets and then assemble the parmigiana in the oven. I made the whole thing on one baking sheet.
2 Pounds Chicken cutlets
1/2 cup almond flour
1/2 cup grated parmesan cheese
1 teaspoon dried italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 eggs, beaten with 2 Tablespoons water
Cooking spray for greasing the baking sheet ( I used Sunflower Oil spray because that’s what I had)
3 cups Marinara Sauce (homemade or your favorite jarred sauce)
1/2 cup shredded Mozzerella cheese
Uncured Turkey Pepperoni (We like Applegate Farms)
Preheat oven to 425 degrees.
To make the “breading”, mix together the almond flour, grated cheese, Italian seasoning, garlic powder, and onion powder.
Season chicken with salt and pepper. Dip the chicken in the egg and let excess drip off. Dredge in the almond flour mixture. Place on greased baking sheet. Repeat until all chicken has been coated. Bake for 20-25 minutes until golden brown.
Top each cutlet with sauce, a little mozzerella cheese. and 2-3 pieces of pepperoni depending on the length of the cutlet. Return to oven and bake for an another 5-10 minutes until cheese is melted.
I served this with a simple Kale Salad. A delicious, completely carb free meal!