Cashew crusted chicken, with all the traditional parmigiana toppings, adapted to be Whole30 compliant

For many years, whenever we would go out for a meal with my father-in-law, he would order the same thing – chicken parmigiana.  I mean, what’s there not to love?  Crumbed chicken with a tomato-based sauce, ham and cheese on top?  Kind of like a chicken pizza.  I often would have this with him … until I couldn’t have commercially crumbed food any more due to the gluten content.  And then the cheese issue.  But I still loved the idea and the taste of chicken parmigiana.  And so did the rest of my family.

So I got my thinking brain on.  And came up with this recipe.  Now, when I make this for the rest of the family, I used Swiss cheese, instead of the avocado on top, but if your family actually likes avocado (not like mine), feel free to use this on theirs as well.  I’ve included the proportions for the toppings across all the chicken schnitzels, but feel free to adapt as needed!

Cashew chicken parmigiana
Serves 4
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
559 calories
27 g
104 g
31 g
47 g
7 g
257 g
347 g
7 g
0 g
22 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 559
Calories from Fat 267
% Daily Value *
Total Fat 31g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 104mg
Sodium 347mg
Total Carbohydrates 27g
Dietary Fiber 8g
Sugars 7g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the chicken
  1. 1 lb chicken breasts
  2. 1 cup cashew pieces
  3. 1 tbs poultry seasoning
  4. Almond milk for dredging
For the sauce
  1. 6 oz tomato paste
  2. 1 tbs basil
  3. 1 tbs oregano
For the topping
  1. 1 avocado
  2. 1 tbs nutritional yeast
  3. 4 slices prosciutto
For the chicken
  1. Remove any fat or inner parts to form fillets.
  2. Pound the chicken into thin pieces (approximately 1 cm) and set aside.
  3. Using a food processor, combine the cashews and poultry seasoning and process until fine. Don't process for too long or cashew butter will form. Leave some chunks for texture. Place in a flat container for 'crumbing'.
  4. Pour the almond milk into a flat container.
  5. For each piece of chicken, place in the almond milk, then the cashews and then on a wire rack on top of a baking tray.
  6. Once each piece has been 'crumbed', place the baking tray in a pre-heated oven at 350F for 20 minutes.
For the sauce
  1. Mix all ingredients in a small mixing bowl until well combined.
For the topping
  1. Mix all ingredients together.
To assemble
  1. After 20 minutes of baking, take the chicken out of the oven.
  2. Spread the sauce on one side, place a slice of prosciutto on top, then the avocado topping.
  3. Return to the oven for an additional 5 minutes.
  4. Serve and eat immediately.
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