This Italian-American classic can be enjoyed using gluten free ingredients! It can be assembled early in the day, refrigerated, and then baked when needed.
You can skip step one if you would rather use a gluten free marinara sauce from your grocer. I recommend Muir Glen’s sauces.
- ¼ cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- ½ teaspoon salt
- 1 (32-ounce) can tomato puree
- 1 (6- ounce) tomato paste
- 1 dried bay leaf
- parmigian cheese (optional)
- In a large casserole pot, heat the oil over a medium flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Turn flame down to a simmer and slowly add the tomato puree, tomato paste, bay leaf, salt, parsley and oregano to taste. Simmer covered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
- Rinse and pat dry chicken. Whisk together egg, salt, and milk in a bowl. Spread flour on a plate. Combine gluten free bread crumbs and parmigian in a wide, shallow bowl.
- Coat the chicken with the flour and shake off excess. Dip in the egg mixture and then coat with the breadcrumb mixture. Heat oil in a heavy 10-12 inch skillet over medium-high heat until shimmery and fragrant. Add the chicken and cook until browned, about 2 minutes on each side, adding more oil if necessary. Place chicken on a plate on top of paper towels.
- 2½ cups marinara sauce
- ½ cup grated parmigian cheese
- 2 cups shredded mozzarella cheese
- chopped fresh parsley (optional)
- Gluten Free Breaded Chicken Cutlets
- Position a rack in the center of the oven. Preheat the oven to 350 degrees.
- Lightly oil a shallow baking dish and spoon ½ cup of homemade marinara sauce into the pan. Arrange the chicken cutlets over the sauce. Spoon the remaining sauce over the chicken. Sprinkle with parmigian and top with mozzarella. Bake until heated through, 20 minutes. Serve hot, sprinkled with parsley.
Suggested side dishes: broccoli saute, gluten free garlic roll, and your favorite gluten free pasta. Enjoy!
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