My husband’s favorite dish is chicken or veal parmesan. Since I am allergic to tomatoes and missed his favorite recipe myself, I created this gluten free Mexican-style chicken parmesan recipe to satisfy my cravings. My husband said, “If I had a choice between the Italian and Mexican versions, I’d pick the Mexican because I like it spicy.” So, there you have it! Serve this to any spicy-loving, chicken-parm-lover in your life.
Link You May Need:
This recipe calls for my new Gluten Free White Corn Tortilla Crumbs Recipe. However, you can use any plain gluten free crumbs if you don’t have gluten free tortillas on hand.
Gluten Free Mexican-Style Chicken Parmesan
- 1/2 recipe Doctored-Up Canned Enchilada Sauce
- 1 pound chicken breasts sliced in half and pounded evenly to 1/3 to 1/2-inch thickness
- 1/4 cup brown rice flour or as needed
- 1 large egg or 2 tablespoons more buttermilk
- 3 tablespoons buttermilk or Faux Dairy-Free Buttermilk Recipe or an additional egg
- 1 recipe Corn Tortilla Crumbs 8 white corn tortillas
- 1/4 cup neutral-flavored oil divided
- 1-1/4 cups Mexican-style blend cheese (Sam's Club or Costco) or dairy-free substitute: Follow Your Heart or Daiya
Make the enchilada sauce as directed in the above link or set aside your favorite gluten free enchilada sauce.
In a plate, set out the rice flour. In a shallow bowl, whisk together the egg and buttermilk; set to the right of the flour plate. In a separate plate, place the tortilla crumbs; set to the right of the egg mixture. To the right of the crumbs, place an empty plate. To the left back of all of the plates and bowl, set the sliced chicken. Set a clean fork in each plate or bowl.
Working with one piece at a time, dredge the chicken in flour, dip in egg mixture, and finally, the crumbs. Push the crumbs into the chicken to make them adhere. Place the finished pieces in the clean plate. Repeat with all pieces of chicken.
Preheat the oven to 350⁰F with a shelf in the center of the oven.
Preheat a 10 to 12-inch skillet over medium-high heat. Add oil and swirl around the skillet. Lower heat to medium and fry two pieces of chicken 3 – 4 minutes on each side or until nice and brown. Wipe out the skillet to prevent the loose tortilla crumbs at the bottom from burning. Add the remaining oil and repeat with remaining two pieces. Transfer the fried chicken to a paper-towel-lined plate to drain. PHOTO
Add some of the enchilada sauce to the bottom of a baking dish. (I used a 9 x 13-inch.) Add the chicken on top. PHOTO
Add more sauce and sprinkle with cheese.
Cover with aluminum foil and bake for 25 minutes.
Remove foil and serve or if you prefer a dryer or even brown topping, return to the oven to bake longer or even under a broiler for a minute or so.