Gluten-Free Chicken Cutlets with Homemade Pasta Sauce www.instagram.com 5 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Place chicken breasts on aluminum foil, season with Italian all-rounder seasoning blend. 2. In a bowl, whisk 3 eggs. 3. Add bread crumbs to a bowl. 4. Dredge chicken breast in egg, then in bread crumbs. 5. Heat olive oil in a frying pan and fry chicken breasts until golden brown. 6. Chop onion and red onion. 7. Chop garlic. 8. In a pot, cook pasta according to package directions. 9. In a pan, sauté chopped onions, red onions, and garlic in olive oil. 10. Add tomato paste and cook for a few minutes. 11. Add crushed tomatoes, milk or cream, and parmesan cheese to the pan and simmer until slightly thickened. 12. Add the cooked pasta to the sauce and mix. 13. Top with mozzarella balls, basil, and more parmesan cheese. 14. Serve the chicken cutlets over a bed of arugula with cherry tomatoes, and drizzle with some olive oil. 1. Place chicken breasts on aluminum foil, season with Italian all-rounder seasoning blend. 2. In a bowl, whisk 3 eggs. 3. Add bread crumbs to a bowl. 4. Dredge chicken breast in egg, then in bread crumbs. 5. Heat olive oil in a frying pan and fry chicken breasts until golden brown. 6. Chop onion and red onion. 7. Chop garlic. 8. In a pot, cook pasta according to package directions. 9. In a pan, sauté chopped onions, red onions, and garlic in olive oil. 10. Add tomato paste and cook for a few minutes. 11. Add crushed tomatoes, milk or cream, and parmesan cheese to the pan and simmer until slightly thickened. 12. Add the cooked pasta to the sauce and mix. 13. Top with mozzarella balls, basil, and more parmesan cheese. 14. Serve the chicken cutlets over a bed of arugula with cherry tomatoes, and drizzle with some olive oil. Add Direction Ingredients 6 pieces chicken breast 1 container Italian all-rounder seasoning blend 3 pieces eggs 1 container Gillian's gluten free Italian breadcrumbs 2 tbsp olive oil 1 piece onion 1 piece red onion 1 head garlic 1 tube DeLallo tomato paste 1 can Dinato crushed tomatoes 1 cup milk or cream 1 cup parmesan cheese 1 cup mozzarella balls 1 handful basil 10 pieces cherry tomatoes 1 handful arugula - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment aluminum foil bowl fork knife cutting board can opener frying pan pot grater Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
