Baked Chicken Parmesan

I have been loving the ease of throwing a bunch of things on a single sheet pan, baking them all together, and then feasting! This Baked Chicken Parmesan recipe uses pork rind crumbles as the bread crumbs. These crumbles are a delicious and crispy grain-free substitute to panko.

What do you serve with chicken parmesan?

I love pasta, but I was craving some veggie sides for this meal so I made some roasted broccoli and roasted cauliflower gnocchi. Gnocchi is Italian, so that’s kind of like having pasta, right? I actually love baking my cauliflower gnocchi because the baking sheet has a large surface area so you can brown and crisp the whole bag at one time.

This meal is perfect for meal prepping. I was able to make cute little lunch portions for the next day!

What can I use instead of breadcrumbs for chicken parmesan?

If you do not eat pork, or do not care about making this Baked Chicken Parmesan grain-free, regular panko bread crumbs work really well too! I have even seen gluten-free panko bread crumbs at several grocery stores, so that is a good option too. Also, if you are not able to find pork rind crumbles, you can make your own crumbles by putting pork rinds into a food processor and processing them until they resemble bread crumbs.

Recipe:

• 1.5 lbs Chicken Breast thinly cut cutlets
• 2 Eggs scrambled
• 2 cups Pork rind crumbles
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Black Pepper
• 1 cup Marinara Sauce plus more to put on top of the gnocchi
• 2 cups Shredded Mozzarella Cheese
• 1 bag Frozen Broccoli Florets
• 1 bag Frozen Cauliflower Gnocchi
• additional oil, salt, pepper, garlic powder to season the vegetables

INSTRUCTIONS 

• Preheat oven to 375F
• Line a large baking sheet with parchment paper
• Remove Chicken from packaging, rinse in cold water, and pat dry with a paper towel
• Pour pork rind crumbles into a wide bowl
• Pour scrambled eggs into a another wide bowl
• Season each cutlet with the salt, pepper, garlic powder blend, then dunk it in the eggs, let any extra yolk drip off, and then dunk the cutlet in the pork rind crumbles. Push the crumbles into both sides of each cutlet, then place it gently on a parchment lined baking sheet. Repeat for all cutlets
• Keep the cutlets on one side of the pan, then pour the frozen broccoli florets in the middle and the cauliflower gnocchi on to the other side of the pan.
• Season the broccoli with olive oil, salt, garlic powder, and black pepper. Season the gnocchi with a little olive oil, garlic powder, and black pepper. The gnocchi already has salt in it, so it does not need additional salt, unless you prefer it that way.
• Bake everything together for 25 minutes, then remove from oven, add sauce and cheese to the cutlets.
• Put back in the oven for an additional 15 to 20 minutes, or until cheese is nicely browned, and broccoli has a slight char.
• Remove from oven, arrange on plate, and add warm sauce on top of the gnocchi. Enjoy!

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