Gluten and egg-free chicken parmigiana

Recipes / Eggs

Everyone can enjoy a delicious classic main of chicken parmigiana, regardless of dietary needs!

Recipe «Gluten and egg-free chicken parmigiana» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1/2 cup olive oil, 3 garlic cloves, crushed, 1kg vine-ripened tomatoes, chopped, 3/4 cup fresh basil leaves, chopped, 6 slices gluten-free bread, torn , 1/2 cup gluten-free plain flour, 1/2 cup reduced-fat plain yoghurt, 4 chicken schnitzels , 100g mozzarella cheese, grated baby spinach, to serve.

Ingredients:

  • 1/2 cup olive oil 
  • 3 garlic cloves, crushed 
  • 1kg vine-ripened tomatoes, chopped 
  • 3/4 cup fresh basil leaves, chopped 
  • 6 slices gluten-free bread, torn 
  • 1/2 cup gluten-free plain flour 
  • 1/2 cup reduced-fat plain yoghurt 
  • 4 chicken schnitzels 
  • 100g mozzarella cheese, grated baby spinach, to serve 

Instructions

  1. Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add tomato. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed. Stir in 1/2 cup basil.
  2. Meanwhile, process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with salt and pepper. Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
  3. Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate. Repeat with remaining schnitzels, flour, yoghurt mixture and bread mixture.
  4. Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.
  5. Preheat grill on medium-high heat. Arrange chicken, in a single layer, on a large baking tray. Spoon over tomato mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden. Serve with spinach.