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Gluten and egg-free chicken parmigiana
Gluten and egg-free chicken parmigiana
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Irresistible chicken parmigiana, perfect for all diets!
Ingredients:
  • 113.75 gm olive oil
  • 3 garlic cloves, crushed
  • 1kg vine-ripened tomatoes, chopped
  • 187.50 ml fresh basil leaves, chopped
  • 250g bread
  • 125.00 ml gluten-free plain flour
  • 125.00 ml reduced-fat plain yoghurt
  • 500g chicken schnitzel
  • 100g mozzarella cheese, grated baby spinach, to serve
Instructions:
  • In a non-stick frying pan over medium-high heat, warm 2 tablespoons of oil. Add two-thirds of the garlic and cook for 30 seconds until fragrant. Turn the heat to high, toss in the tomatoes, and season with salt and pepper. Cook for 5 minutes until the tomatoes soften. Stir in 1/2 cup of fresh basil just before serving.
  • In a food processor, pulse bread and 2 tablespoons of flour until they form fine crumbs. Add the rest of the basil and pulse until finely chopped. Transfer the mixture to a large plate. Place the remaining flour on another plate and season with salt and pepper. In a shallow bowl, whisk together the yogurt, remaining garlic, and 2 tablespoons of cold water.
  • Lightly dust 1 schnitzel with flour and shake off excess. Dip it in the yogurt mixture, shaking off excess, then coat it in the bread mixture. Place on a plate and repeat with the remaining schnitzels, flour, yogurt mixture, and bread mixture.
  • Heat the remaining oil in a large non-stick frying pan over medium heat. Sear the chicken in batches for 2 to 3 minutes per side until golden and cooked through, adding more oil as necessary. Transfer to a paper towel-lined plate.
  • Preheat the grill to medium-high. Spread chicken evenly on a large baking tray. Top with tomato mixture and sprinkle with cheese. Grill for 3 to 4 minutes until cheese is golden. Serve alongside spinach.

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