Chicken parmesan without cheese works because the dish is really about the crispy coating and bright tomato sauce. Thin chicken breasts are coated in flour, egg, and panko seasoned with nutritional yeast, Italian herbs and garlic, fried until golden and topped with warm marinara and basil.

Flavor Without the Cheese

Cheese mostly adds richness and saltiness, which you can get elsewhere. Nutritional yeast in the breading gives a savory, cheesy note, and a well-seasoned coating does the rest. Let the breaded chicken rest for 10 minutes before frying so the coating sticks.

Kosher Notes

Classic chicken parmesan combines chicken and cheese, which kosher law doesn’t allow. This version is meat (fleishig) with no dairy. Check that your marinara and nutritional yeast are pareve.

Leftovers

Leftovers keep for 3 days; reheat at 350°F for 10 to 15 minutes.

Crispy Kosher Chicken Parmesan Without Cheese - The Secret to Dairy-Free Comfort

This crispy kosher chicken parmesan proves you don't need cheese to create the perfect comfort food. The secret is in the seasoned coating and bright marinara sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 485

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts pounded to 1/2 inch thickness
1 cup all-purpose flour
2 large eggs beaten
1 1/2 cups panko breadcrumbs
1/2 cup plain breadcrumbs
3 tablespoons nutritional yeast
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup vegetable oil for frying
2 cups marinara sauce warmed
2 tablespoons fresh basil chopped, for garnish

What I use for this recipe

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Method

Place chicken breasts between plastic wrap or parchment paper and pound to 1/2 inch thickness. Season both sides with salt and pepper.
Set up three shallow dishes: flour in the first, beaten eggs in the second, and in the third, combine panko breadcrumbs, plain breadcrumbs, nutritional yeast, Italian seasoning, garlic powder, onion powder, 1 teaspoon salt, pepper, and paprika.
Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Press firmly into breadcrumb mixture, coating both sides thoroughly.
Heat vegetable oil in a large skillet over medium heat until it reaches 350°F. You should have about 1/4 inch of oil in the pan.
Carefully place breaded chicken in hot oil, working in batches to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
Transfer cooked chicken to a wire rack or paper towel-lined plate to drain briefly.
Place chicken on serving plates and spoon warm marinara sauce over each piece. Garnish with fresh basil and serve immediately.

Notes

For extra crispy results, let the breaded chicken rest for 10 minutes before frying. This helps the coating adhere better. Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 10-15 minutes to maintain crispiness.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 485

% Daily Value*

Total Fat 22g 28%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 165mg 55%

Sodium 980mg 43%

Dietary Fiber 3g 11%

Total Sugars 8g

Protein 42g 84%

Crispy Kosher Chicken Parmesan Without Cheese – The Secret to Dairy-Free Comfort

Flavor Without the Cheese

Kosher Notes