Parmesan Chicken & Cannellini Neapolitan Sauce

Golden crispy Parmesan chicken smothered in a velvety fragrant Neapolitan sauce and cannellini beans. How good does that sound?!? All whilst being gluten free!

Making this Parmesan chicken is so easy and it tastes incredible. Serve alone or with garlic bread and green salad.

Tip:

• You don’t absolutely need the milk, sugar & butter for the sauce but that is what will give it that velvety thick texture.

Parmesan Chicken Cutlets & Cannellini Neapolitan Sauce

Parmesan Chicken Cutlets

• 600 grams / 5 medium chicken thigh cutlets boneless

• 1 cup coconut flour

• 3/4 cup almond meal

• 1 teaspoon dried Italian herbs

• 1 teaspoon salt

• 1/4 teaspoon cracked pepper

• 3/4 cup Parmesan cheese finely grated

• 3 eggs whisked

• 1/2 - 1 cup olive oil shallow frying

Cannellini Neapolitan Sauce

• 1 tablespoon olive oil

• 2 cloves garlic minced

• 4 tablespoons tomato paste

• 2 cups canned crushed tomatoes

• 1 1/2 cups cannellini beans drained

• 1 cup vegetable stock

• 1/2 teaspoon salt

• 1/4 teaspoon cracked pepper

• 1 teaspoon dried oregano

• 1/2 teaspoon dried Italian herbs

• 1/2 teaspoon smoked paprika

• 2 tablespoons milk

• 1 teaspoon sugar

• 1 teaspoon butter

Directions

1. Preheat oven to 355 degrees F / 180 degrees C fan bake. Line a roasting tray with baking paper.

2. In a medium bowl place 1/2 the coconut flour, almond meal, Italian herbs, salt, pepper, and Parmesan. Mix together. Pour onto a large plate.

3. Using two large plates. Pour eggs on one plate & sprinkle the rest of the coconut flour on the other.

4. Dredge chicken cutlets in the coconut flour, then dip in the eggs and then thoroughly coat in the Parmesan cheese mixture. Set aside.

5. Place a medium to large frying pan on a medium heat. Add oil to the pan, enough for shallow frying. Once the bottom is covered in small bubbles, place chicken in the pan.

6. Cook on each side for 2 - 3 minutes or until golden. Transfer to your lined baking tray.

7. Put chicken cutlets in the oven for 25 - 30 minutes. Times may vary depending on the size of your cutlets and the type of oven you have.

8. While the chicken is in the oven. Place a medium to large skillet pan on a medium to high heat. Add olive oil, garlic, and tomato paste.

9. Cook the garlic & tomato paste for 2 - 3 minutes, stirring so you don’t burn the garlic.

10. Add tomatoes, cannellini beans, stock, salt, pepper, oregano, Italian herbs, paprika, milk, sugar, and butter. Simmer for 18 - 20 minutes until thickened.

All done! So tasty, enjoy! x

Tag #stripesandwillows