This is an easy-to-make main dish that your whole family will love! I adapted it from a recipe by Every Day with Rachael Ray (thanks, Rachael!), to make it both gluten-free and more cheesy.
Crunchy Parmesan Chicken
- 1 cup lightly crushed gluten-free cornflakes (I use Nature’s Path Organic)
- 1 cup freshly shredded parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 to 1-1/4 pounds thin-sliced chicken breasts (or chicken breasts pounded thin)
- enough extra-virgin olive oil to coat a skillet once or twice
- 1 lemon, cut into wedges
Heat oven to 350° F. For easy cleanup, line one cookie sheet with wax paper and another with non-stick aluminum foil.
Cut the chicken into reasonably sized pieces, keeping in mind that the coating will make them seem larger. (I usually end up with 8 or so pieces.)
In a shallow bowl, combine the crushed cornflakes, parmesan, salt, and pepper. Place the beaten eggs in another shallow bowl.
Coat each piece of chicken with the egg, then the cornflake mixture. Transfer to the wax paper-lined baking sheet.
In a large nonstick skillet, heat olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. (The idea here is to brown the coating—the chicken will finish cooking in the oven.) If all the chicken didn’t fit the first time around, repeat with the rest of the pieces.
Transfer chicken to the baking sheet lined with non-stick foil. Bake the chicken until cooked through, about 10 minutes. Squeeze the lemon over the chicken and serve.
Served here with baked broccoli puree and mashed potatoes.