Chicken Parmigiana

Chicken Parmigiana


1 cup of almond flour
1 egg
1 tablespoon of Dijon mustard
1/4 teaspoon of sea salt
1/2 teaspoon of dried dill
1/2 teaspoon of dried oregano
1/2 kg chicken breasts, sliced thinly
1 cup of tomato sauce
Slices of cheese (havarti, parmesan, provolone, mozzarella, etc)
3 to 5 tablespoons of olive oil ( possibly more)


Combine the chicken fillets, egg, and mustard in a bowl and blend well.

In another bowl or plate, combine almond flour, seasonings, salt, and blend well.

In a large frying pan, heat the olive oil on a medium setting.

Dip each chicken fillet in the flour mixture, then place in the frying pan. Fry chicken fillets on both sides (about 5 minutes on each side).

Preheat an oven to 190 degrees C.

Place chicken fillets in a baking dish and place tomato sauce over the chicken.

Layer the slices of cheese, in pieces, over the chicken. Bake for about 15 minutes, or until the cheese starts to bubble. Take out of oven and serve.

Option - serve atop freshly cooked pasta.