misskatycat

Lol. Tell her I will let her know how here recipe turns out.

Thanks, sounds like a plan. I'll give it a try!

Thanks. I'll try it.

Thanks. I will give those a shot. I'm new to using this forum but it is so helpful to get advice and suggestions like this.

Lol. That's the recipe I was trying to make in the first place. It tasted good but the crumbs got mushy and fell of. Even with the dredging. Looks like I'll give them a try again. Thanks for all the great tips sa1937 and everyone else!

I have been trying to make breaded chicken breasts (cutlets). Haven't had luck with them.

Thanks for your help. After processing the crumbs do I toast them in the oven? I think I've seen Rachel Ray do it, but with gluten bread.

Another thing if anyOne can relate or help. My friend said her dad got sick off store bought eggs but not from the chicken eggs they got from the chickens on their farm. Any thoughts?

I'll have to try the egg white thing. They are healthier. I'm just afraid to go to an allergist becaue a friend of mine went and found out she was allergic to like 10 different things that she ate all of the time. Sounds dumb but she turned out to be allergic to chocolate which I love and she ate it all of the time but was allergic to it and caffeine. Ugh...

Well I have never been formally diagnosed with an egg allergy. Around the time I got diagnosed with celiac disease I started getting violently sick to eggs. Whole eggs that is. Fried, scrambled, boiled, in pudding, custards. The only time I don't get sick is when eggs are used in baking like cakes, cookies, or biscuits. So I have not idea if its the yolk...

I have thought of baking them instead or maybe its the brand of breadcrumbs I've been using. Who knows. I haven't had breaded chicken cutlets in so long I gave them a try recently but just can't seem to get it right.

Thanks, I will give that a try. But the problem is them not sticking once they are frying in the pan, they wont stick when cooking.

I just started using schar brand gluten free breadcrumbs. I am not picky and think these taste fine. I have tried to make chicken cutlets and stuff like that that requires breadcrumbs but I can't get the breadcrumbs to stick to the meat. When I bread them they stick but once I start frying them they fall off. I should not that I am allergic to eggs as well...

Why would the apple not be gluten free? the ingredients are basically the same minus the fruit??

I recently bought some of these and my ingredients list glucose syrup but not wheat glucose syrup, which if it were from wheat and not from corn the law states wheat must be shown if that's what the syrup is derived from.