Chicken Parmigiana – Gluten-Free and Egg-Free

Chicken Parmigiana is an Australian favourite and this one’s great for everyone, even those of you who need to eat gluten-free and egg-free.

Chicken parmagiana

Chicken parmiagiana. An oldie but a goodie!

Serves: 4


  • 1/2 cup olive oil
  • 3 garlic cloves, crushed
  • 1kg vine-ripened tomatoes, chopped
  • 3/4 cup fresh basil leaves, chopped
  • 6 slices (250g) gluten-free bread, torn
  • 1/2 cup gluten-free plain flour
  • 1/2 cup reduced-fat plain yoghurt
  • 4 (500g) chicken schnitzels (uncrumbed)
  • 100g mozzarella cheese, grated baby spinach, to serve

Check on each ingredient to ensure that it doesn’t have any gluten in it.


  1. Process bread and 2 tablespoons of flour until fine crumbs form.
  2. Add ¼ cup basil. Process until basil is finely chopped.
  3. Transfer mixture to a large plate.
  4. Place remaining flour on a plate. Season with salt and pepper.
  5. In a shallow bowl whisk yoghurt, 1/3 garlic and 2 tablespoons of cold water.
  6. Coat each schnitzel lightly in flour, shaking off excess.
  7. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture and place on a plate.
  8. Heat remaining oil in a large non-stick frying pan over medium heat.
  9. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.
  10. In the meantime, heat 2 tablespoons oil in a non-stick frying pan over medium-high heat.
  11. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high.
  12. Add tomato. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed.
  13. Stir in 1/2 cup basil.
  14. Preheat grill on medium-high heat. On a large baking tray, arrange chicken, in a single layer.
  15. Spoon over tomato mixture from step 4.
  16. Sprinkle with cheese.
  17. Grill until cheese is golden.

To serve: Serve immediately with a green salad on the side.