Ingredients

1.

Chicken Breast Boneless Skinless Raw
4 oz
2.

Salt
0.13 tsp
3.

Black pepper
0.13 tsp
4.

Garlic powder
0.13 tsp
5.

Onion powder
0.13 tsp
6.

Parmesan cheese, fresh (hard)
1.5 tbsp, grated
7.

Paleo Baking Flour
0.5 tbsp
8.

Olive Or Extra Virgin Olive Oil
1.5 tsp
9.

Butter, unsalted
2 tbsp
10.

Garlic
0.5 tsp, chopped
11.

Tomato paste
2 tbsp
12.

Chicken broth
0.25 cup
13.

Basil
4 leaf
14.

Oregano, dried
0.25 tsp
15.

Onion powder
0.13 tsp
16.

Liquid Stevia
3 drops
17.

Mozzarella cheese, whole milk
0.13 cup, shredded
18.

Parmesan cheese, fresh (hard)
1.5 tbsp, grated

Instructions

1.
Prepare a chicken breast by patting it dry with a paper towel. Remove any excess pieces of fat, and place a piece of plastic wrap or wax paper over the chicken. Pound the breast with a wooden kitchen mallet until it 92s close to bc 94 thick. Then, cut the chicken into 2-ounce pieces and season them with salt, pepper, garlic powder, and onion powder.
2.
On a wide dish, combine the first amount of parmesan cheese and paleo flour. This will be what you dredge the chicken in. Heat the olive oil in a non-stick pan over medium-high heat. As the oil is heating, press the chicken pieces in the dredge mixture until they 92re lightly coated on all sides. Place the dredged chicken in the oil once it 92s hot for frying.
3.
Cook the chicken for 4-5 minutes per side. Then, you can reduce the heat to medium and continue to flip the chicken back and forth as it turns more golden on both sides. As the chicken is cooking, make sure it 92s naturally releasing from the pan so it doesn 92t lose its crispy outside. Once the chicken is done, you can set it aside in the pan to rest for later.
4.
Turn on your oven to preheat to 350 degrees. Meanwhile, place a pot over low heat on the stove, and melt butter in the pot. Let the butter start to brown lightly before you add minced garlic and tomato paste to the pot. As the ingredients are heating, break up the tomato paste to help it emulsify with the butter.
5.
Once the tomato paste is softened in the butter, add chicken broth, fresh chopped basil, dried oregano, onion powder, and liquid stevia. At your discretion, you may add more liquid stevia, but this is just to balance out the acidity of the tomato. Stir the tomato sauce together as it heats up. When the ingredients have emulsified into a creamy tomato sauce, the sauce is done.
6.
Prepare a small, heat-safe baking dish (the one photographed is a 7x5 glass dish) by spreading a small spoonful of tomato sauce across the base of the dish. You only need a thin layer to prevent burning. Transfer the fried chicken cutlets in the dish, and spoon the remainder of the tomato sauce over the chicken in the dish. Cover the sauce and chicken with shredded mozzarella and grated parmesan cheese.
7.
Bake the chicken parm in your oven, uncovered, for 15 minutes. For doneness, look for melted cheese that has a light golden top and browned edges around the dish. The sauce on the edges of the dish should have browning to them as well. For a crispier top, you can cook your chicken parm under a broiler at your discretion. Cool the dish for just a few minutes before serving.