Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams
    Jefferson Adams

    Really Good Gluten-free Veal or Chicken Parmesan

    Reviewed and edited by a celiac disease expert.

    Celiac.com 11/12/2013 - If you say you're making a really good gluten-free Veal Parmesan or Chicken Parmesan for lunch or dinner, and if you say I am invited, then we are very likely going to be friends, for my heart holds a deep and abiding love those two dishes.

    Here's a quick, easy and elegant version. I like to make it with veal, but chicken is also delicious.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Photo: CC--Dave MurrIngredients:

    • 6 thin veal cutlets, about 2 1/2 ounces each
    • OR
    • 3 boneless, skinless chicken breasts, halved horizontally
    • ¾ cup of potato flour, rice flour, cornstarch, or general purpose gluten-free flour
    • ¾ cup crushed Rice Chex or gluten-free breadcrumbs
    • ½ cup grated Romano cheese
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • ½ teaspoon cayenne pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 large egg, lightly beaten
    • 2 cups your favorite easy tomato sauce--canned. jarred, whatever might be in the freezer, etc.
    • ⅓ cup olive oil
    • 4 ounces mozzarella cheese, preferably fresh, cut 6 1/4-inch-thick slices
    • Salt and freshly ground pepper to taste

    Directions:
    Combine breadcrumbs and grated Parmesan in a shallow bowl.

    Combine spices in a bowl and mix.

    Heat your oven's broiler.

    On the stove, warm the tomato sauce on a rear burner.

    On another burner, heat ½-inch of oil in large cast iron skillet over medium heat. Don't let oil get smoky. 

    Season both sides of the cutlets with the spice mix of salt, pepper, garlic powder, onion powder, thyme, oregano, paprika, and cayenne.

    Dredge cutlets in gluten-free flour of choice.

    Then dip cutlets in the beaten egg, then dredge in breadcrumb and cheese mixture, turning to coat both sides. Place 3 cutlets on a plate.

    Place 3 cutlets in skillet; cook until golden, 1 to 2 minutes on each side.

    Using a spatula, transfer browned cutlets to a 10x15 inch baking pan.

    Top off oil in the skillet. Cook the remaining cutlets.

    Place remaining cutlets in baking pan.

    Top each cutlet with a slice of mozzarella.

    Now, here's where I do things differently than most traditional preparation methods. Instead of lining the pan with the tomato sauce, I broil the fried cutlets alone--about 4 inches from heat source until cheese is melted and lightly browned in spots, 4 to 5 minutes.

    I serve them immediately with warm tomato sauce on the side. This makes for a crunchier cutlet and the ability to add sauce at will.

    You can also put the warm sauce on the plate and top with the broiled cutlas. Or you can do it the traditional way, by putting the sauce in the pan, then putting the cutlets and cheese in and broiling.

    However you do it, I'm sure you'll make friend with this gluten-free version of veal and chicken Parmesan.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Heather Demeritte
    You smell the enticing aroma of garlic and oregano. You are ready to dig into the hot meatballs saturated in thick and chunky Maranar sauce. But wait! You realize meatballs are on your "Do Not Eat or Regret It Later List." Don't despair. You can still enjoy this Italian dish. Roll up your sleeves, take off your rings, and prepare to get messy with this this simple and flavorful recipe!
    Ingredients:
    1 pound ground turkey or lean beef
    1 teaspoon dried onion flakes
    1 teaspoon garlic powder
    1 teaspoon basil
    1 teaspoon oregano
    1 teaspoon salt
    1 tablespoon gluten-free soy sauce
    1 tablespoon oil
    1 cup of marinara sauce
    Directions:

    Combine turkey with onion, garlic, basil, oregano, parsley and salt in a medium bowl.
    Form 24 meatballs.
    Heat oil in a skillet over medium heat until sizzles; add meatballs turning to coat in oil.
    Move the pan around for about 5 minutes to brown all sides until no longer pink inside. Check to see if it is done by cutting one open.
    Pour marinara sauce over the meatballs and simmer on medium low for 15 minutes.Tips:Serve this over warm rice pasta with a side of salad of fresh mixed greens drizzled with Italian dressing.


    Destiny Stone
    It's so hard having intolerance to gluten, and dairy especially whenit comes to Italian food. I haven't had eggplant Parmesan since goinggluten-free, but I finally found a  gluten-free, dairy freeeggplant Parmesan I can actually eat! The following recipe isgluten-free, dairy-free, egg-free, meat-free, and sugar-free, with theoption for nut-free. However, it is not soy-free as I don't tend to have problems with soy, especially if it is organic, non-GMO, and gluten-free, tofu which is hard to find but very worth it.
    Vegan Eggplant Parmesan (Gluten-Free)
    Serves: 4 hungry people
    Ingredients:

    1 large eggplant, sliced 1/4 inch thick 2 pieces of gluten-free bread, toasted and made into breadcrumbs 2-3 tablespoons soy Parmesan (or ground almonds) fresh basil leaves, chopped or torn (optional)
    olive oil
    Tomato Sauce:
    1 medium onion, chopped 3 cloves garlic, minced or pressed 1 16-ounce can diced tomatoes 1 teaspoon oregano ½ teaspoon basil ½ cup vegetable broth 2 tablespoons tomato paste salt and pepper to taste
    Vegan Cheeze Sauce:
    ½ cup extra-firm silken gluten-free tofu ½ cup unsweetened soy milk ½ cup vegetable broth 2 tablespoons cashew butter or tahini 1 teaspoons onion powder 1 ½ tablespoons nutritional yeast 2 teaspoon arrowroot or cornstarch ½ teaspoon sea salt, or to taste Pinch  white pepper
    Directions:
    Salt the eggplant slices and put them in a colander to drain. Prepare the tomato sauce by sauteing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes. Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated. Rinse the eggplant slices and pat them dry with paper towels. Spray or grease a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches).
    Spray the tops lightly with olive oil and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.
    Assemble the casserole:
    Preheat the oven to 350F. Spray or wipe an 8×8-inch Pyrex baking dish with a small amount of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy Parmesan. Repeat the process with the remaining ingredients (reserve some bread crumbs for the top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.


    Jefferson Adams
    Veal Marsala is one of my all-time favorite Italian dishes. A true classic that is quick, delicious, easy to make, and sure to please.
    Ingredients:
    6 veal cutlets (about 3-4 ounces each)
    Salt and freshly ground black pepper
    4 tablespoons unsalted butter
    2 tablespoons olive oil
    1 large shallot, finely chopped
    3 garlic cloves, smashed
    2 ounces crimini or porcini mushrooms, sliced
    ½ cup sweet Marsala wine
    1 tablespoon lemon juice
    1 cup beef or veal demiglace* or 3/4 cup gluten-free beef broth
    ½ teaspoon of fresh rosemary
    ¼ teaspoon oregano, dried
    ¼ teaspoon thyme, dried
    2 tablespoons chopped fresh Italian parsley
    Directions:
    Sprinkle the veal with salt, pepper, oregano and thyme.
    Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.
    Add 3 veal cutlets and cook until golden brown, about 1 ½ minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 3 cutlets. Set the cutlets aside.
    Add 1 tablespoon of butter to the skillet. Add the shallot and garlic and parsley. Saute until fragrant, about 30 seconds.
    Add a tablespoon of the olive oil, if necessary. Add the mushrooms and cook about 3 minutes, until tender and the juices evaporate. Add a pinch of salt.
    Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the demiglace or broth, lemon juice and the rosemary leaves. Simmer about 4 minutes, until reduced by half.
    Put the veal back into the skillet. Pour in all of the pan juices. Cook just until heated about 1 minute, turning to coat.
    Blend remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
    Place veal on plates. Spoon the sauce over the veal and serve.
    Note: I find this recipe goes great with risotto.



    Jefferson Adams
    Celiac.com 01/28/2015 - Every so often a recipe comes along that I just have to try. This terrific recipe from Melissa Clarke at the New York Times infuses cheese and spaghetti with lemony goodness to deliver a welcome change of pace to classic dinnertime pasta.
    In making this gluten-free version, I stayed close to Clarke's recipe, though I did use Meyer lemons and make a few minor changes, such as substituting Pecorino Romano cheese for Parmigiano-Reggiano, and flat parsley for regular parsley.
    It's a great way to put a romantic spin on a dinner favorite, or to add a some extra style to that basic pasta plate come dinner night.
    Ingredients:
    4 Meyer lemons 1 pound gluten-free linguine or spaghetti ( I use Schär brand) 4 tablespoons extra-virgin olive oil, more for drizzling 1 teaspoon kosher salt, more as needed Pinch of sugar 3½ tablespoons unsalted butter ¾ teaspoon chile flakes, more to taste 1 cup Pecorino Romano cheese, to taste ½ cup celery leaves, coarsely chopped (optional) ⅓ cup Italian parsley, coarsely chopped (optional) Sea salt, and black pepper, as needed Directions:
    Boil a large pot of salted water.
    Finely zest 2 of the lemons and set aside.
    Cut the tops and bottoms off the other 2 lemons and slice them lengthwise into quarters. Remove any seeds, and slice the quarters crosswise into thin triangles.
    Blanch the lemon triangles in the boiling water for 2 minutes, then remove them and place on a dish towel, and blot dry. 
    Add pasta to the boiling water, and cook until just barely al dente. Remove the pasta and drain, keep back ½ cup of the pasta cooking water.
    Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat.
    Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook about 3 to 5 minutes until the lemons become caramelized and browned at the edges. Transfer caramelized lemons to a plate.
    Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant.
    Whisk in the reserved pasta water.
    Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt.
    Cook until pasta is well coated with sauce.
    Toss in the caramelized lemon and the celery leaves and parsley, as desired.
    Add lemon juice if needed.
    To serve, top with a drizzle of olive oil, and a sprinkle of sea salt and black pepper,


  • Popular Now

×
×
  • Create New...