Chicken Parmesan

Many moons ago, we made an “angry chicken parm” bite for the blog, and its one of our unsung favorite recipes. Since then, we’ve experimented with different types of dairy-free cheese with varying degrees of quality. This week’s chicken parmesan recipe doesn’t have to have cheese, dairy-free or otherwise, as it tastes delicious either way.

While it has been at least 6 years since I last had a standard chicken parmesan at an Italian restaurant or home made, this tastes even better than I had remembered it. We hope you’ll feel the same way.

Ingredients
4 chicken breast, hammered thin (3/4”)
1 C raw, unsalted cashews
1/2 C fine almond flour
1 Tbsp Italian seasoning
2 tsp garlic powder
1 tsp nutritional yeast
2 eggs
4 Tbsp extra virgin olive oil
1 or 2 8-oz packages of Miyoko’s Creamery Fresh VeganMozz
2 C marinara sauce
2 Tbsp chopped parsley

Method

Using a meat tenderizer, hammer thin each chicken breast to about 3/4″ thickness.

Grind cashews in a food processor, starting on low—fast blending may churn the cashews into a butter! At this time, preheat your oven to 425ºF.

Mix ground cashews, almond flour, Italian seasoning, garlic powder, and nutritional yeast for a breading mix.

In a bowl, mix two eggs for dredging.

Dredge chicken thighs in egg, and then in the cashew and almond flour breading mixture.

In a large skillet, heat olive oil on medium-high and place chicken breasts in the pan for 3 minutes per side. If you cannot fit all breasts in the pan at once, clean out pan and add clean oil for each batch (otherwise it may burn).

Place the chicken breasts on a baking sheet, add 1/2 C marinara sauce to each breast, and then add your dairy-free mozzarella (or high quality dairy, if you tolerate it), and bake for 10 minutes.

Remove from the oven, plate, and garnish with parsley.

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