No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Really Good Gluten-free Veal or Chicken Parmesan

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.

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


First degree relatives of celiacs should be tested every 2 years in the absence of symptoms & immediately if symptoms present since celiac can present at any age. Celiac affects every cell in the body & inflammation is common. My inflammation began in my lower back and the bend of my leg (on...

Thanks for all that info and the links. It would be such a relief if I could know what is causing the fever, and that maybe it will go away as I stay gluten-free. Both my gastro dr and rheum dr said to still stay gluten-free even though I apparently don't have celiac. They are saying to give i...

HEB organics does not bother me at all. Their plain one has to be boiled before I can drink it so I tend to use it in moderation in cooking...it also has xantham gum which explained that issue. MALK gives me no issues (Local Only Brand I think). Used to drink something called Mooala but could not...

Oh goodness me so do you guys bother to get histamine level diagnosed or do you just treat it as you did the food diary ? taking note of high histamine time of year/ season and diet into your seasonal food diet? I'm pretty good at rotating foods I've done that longer than I've known about my issu...

Yeah I have 2 stationary pedal bikes. I use one on the desk sometimes while watching a show and work out my arms. I keep one under the desk and pedal on it for hours a day, really helps with my restless leg issues and stress (just gotta keep moving or I start feeling like a panic attack is coming...