Chicken Parmesan (or parmigiana)

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Prep Time 10

Cook Time 15

Total Time 25

Course: Main Course

Cuisine: Italian

1 bag Rummo Gluten Free Penne The regular Rummo pasta is great if you didn't need this gluten free.
4-6 Chicken cutlets See my recipe here to prep these https://entreeaday.com/2025/09/08/chicken-schnitzel/
1/2 cup Whole milk, low moisture mozzarella Check the bag, don't get part-skim
1/4 cup Parmesan Or a blend of parmesan reggiano or peccorino works well too.
1 can San Marzano tomatoes Don't shortcut the San Marzano here
1/2 cup Olive Oil
1/4 cup Parsley or basil for garnish

Prep your cutlets: Use the gluten-free schnitzel base recipe (crispy, golden, and meal-prep friendly). Cook them ahead of time and refrigerate.
Prep your sauce: Heat up the olive oil, blend your can of San Marzano tomatoes then add to the pot, heat until the sauce is reduced by 1/3, salt to taste. Add a pinch of sugar if you want it a tad sweeter. Seriously, that's all you need to do.
Layer it up: Preheat oven to 375°F. Place cutlets in a baking dish, spoon your tomato sauce over each, then top with mozzarella and a sprinkle of parmesan.
Bake until bubbly: About 15–20 minutes, until cheese is melted and bubbled with spots. You can achieve this with a quick blast of the broiler in the last 2-3 minutes but keep an eye on it.
Finish strong: Drizzle lightly with olive oil and garnish with fresh basil or parsley. Toss some sauce with the gluten-free pasta and plate or prep.

Day 1: Classic Chicken Parm → Serve straight from the oven with gluten-free spaghetti and fresh basil.
Day 2: Parm Sub → Layer cutlets on a gluten-free roll with marinara, melted mozzarella, and roasted peppers.
Day 3: Chicken Parm Grain Bowl → Slice cutlets over quinoa or rice with sautéed spinach and a drizzle of olive oil.
Day 4: Parm Salad Bowl → Chop cutlets over arugula with cherry tomatoes, shaved parmesan, and balsamic vinaigrette.
Day 5: Leftover Hero → Dice cutlets into a frittata or omelet for a high-protein breakfast-for-dinner twist.

Crisp Before You Bake → Always bake the cutlets with sauce + cheese after frying; don’t simmer in sauce or you’ll lose the crunch.
Fresh Mozz Is Key → Use fresh mozzarella rounds for the melt and flavor—skip the pre-shredded stuff.
Reheat Smart → Reheat cutlets in the oven or air fryer at 350°F to keep the coating crisp before topping with sauce and cheese.