Parmesan Chicken

I always have a bag of Parmesan coating in the freezer. 

Parmesan Coating Mix

2 cups Bread Crumbs (dried bread whirled in the blender or processor)
1 tablespoon Italian Seasoning
1 tablespoon Garlic powder
2 cups Parmesan Cheese, grated
Store in zipper bag in the freezer.



You can use Chicken breast or boned Thigh meat.  If you use one large breast and one large thigh you will have enough for four people.  OR enough for two meals: one of Parmesan Chicken and Cube up the other for Chicken Bites for later.



Boning the thigh meat is really easy with a sharp knife....just be careful.  Place in zipper bag and pound with small cast iron skillet until equal in thickness.



Since our homegrown, free range chickens are raised until they are very large I always cut one breast lengthwise.  Again be careful. Place in zipper bag and pound with small cast iron skillet until equal in thickness.



Making the Parmesan Chicken:

Heat Coconut, or Grapeseed Oil in skillet until hot.


Pat the chicken pieces dry and coat with gluten-free all-purpose flour mix.



Dip in one or two beaten eggs and 2-3 teaspoons milk.


Dredge in Parmesan Mix


Place in hot skillet browning on both sides about 2 minutes.