Gluten-Free Chicken Cutlets with Homemade Pasta Sauce

5m
Serves 2
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Directions

  1. 1Place chicken breasts on aluminum foil, season with Italian all-rounder seasoning blend.
  2. 2In a bowl, whisk 3 eggs.
  3. 3Add bread crumbs to a bowl.
  4. 4Dredge chicken breast in egg, then in bread crumbs.
  5. 5Heat olive oil in a frying pan and fry chicken breasts until golden brown.
  6. 6Chop onion and red onion.
  7. 7Chop garlic.
  8. 8In a pot, cook pasta according to package directions.
  9. 9In a pan, sauté chopped onions, red onions, and garlic in olive oil.
  10. 10Add tomato paste and cook for a few minutes.
  11. 11Add crushed tomatoes, milk or cream, and parmesan cheese to the pan and simmer until slightly thickened.
  12. 12Add the cooked pasta to the sauce and mix.
  13. 13Top with mozzarella balls, basil, and more parmesan cheese.
  14. 14Serve the chicken cutlets over a bed of arugula with cherry tomatoes, and drizzle with some olive oil.

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

Equipment

aluminum foilbowlforkknifecutting boardcan openerfrying panpotgrater

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