4 Servings

So easy!!!

Ingredients:

4 chicken cutlets

3/4 cup gluten-free flour*

2 eggs, beaten

1 cup gluten-free panko breadcrumbs

1/4 cup of dairy-free parmesan cheese*

1 tbsp olive oil

2 tbsp fresh basil, thinly sliced (optional)

Crushed organic tomatoes (I use Muir Glen Organic Fire Roasted Crushed Tomatoes) 

Grated dairy-free mozzarella cheese*

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1) Preheat oven to 350 degrees. 

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2) Line a cookie sheet with parchment paper.

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3) You will need three bowls.

 

4) Put gluten-free flour in the first bowl. 

In the second bowl, beat two eggs.

In the third bowl add one cup of gluten-free panko breadcrumbs and parmesan cheese.

Set the bowls in this order.

 

5) Dredge each piece of chicken in flour, then eggs then breadcrumb/parmesan mixture. Making sure each piece of chicken is well covered. 

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6) Heat 1 tbsp of olive oil in a large frying pan and add breaded chicken. Cook each side for about 3 minutes, browning each side. 

 

7) On a lined baking sheet add the chicken. Scoop 2 tbsp of crushed tomato over each piece of chicken. Sprinkle 1/2 tbsp of freshly sliced basil over each piece. Then top with dairy-free mozzarella cheese.

 

8) Bake for about 20 minutes at 350 degrees until fully cooked. 

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Serve warm!

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Tips*: 

- You can use white rice flour or gluten-free flour blend, I have also used Cassava flour, when avoiding rice. 

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- I use Earth Island Grated Parmesan Cheese

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- I use Violife Mozzarella Style Shreds for this recipe.