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