Gluten and Egg Free Chicken Parmigiana

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #15405

November 01, 2014

Categories: Chicken, Cheese, Mozzarella, Italian, Fathers Day, Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, Yogurt, Boneless Pieces, Chicken Dinner, Italian Dinner, more

recipe by:
ImPat

"From super food ideas special diets Italian feature. Times are estimated."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (304.3 g)
Calories 446.5
Total Fat - 10.2 g
Saturated Fat - 4.2 g
Cholesterol - 314 mg
Sodium - 588.6 mg
Total Carbohydrate - 49.5 g
Dietary Fiber - 3.9 g
Sugars - 4.8 g
Protein - 38.3 g
Calcium - 462 mg
Iron - 6.6 mg
Vitamin C - 12.1 mg
Thiamin - 0.5 mg

Step 1

Heat 2 tablespoons oil in a non-stick frying pan over medium high heat and add two thirds (2/3rd) of the garlic and cook for 30 seconds or until fragrant.

Step 2

Increase heat o high and add tomato and season with salt and pepper and cook stirring occasionally for 5 minutes or until tomatoes have just collapsed and then stir in 1/2 cup basil.

Step 3

Meanwhile process bread and 2 tablespoons flour until fine crumbs form and the add remaining basil and process until finely chopped and transfer the mix to a large plate.

Step 4

Place remaining flour on on a plate and season with salt and pepper.

Step 5

Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.

Step 6

Coat 1 schnitzel lightly in flour, shaking off excess and dip in yoghurt mixture, shaking off excess and then coat in bread mixture and place on a plate and repeat with remaining schnitzels with the flour, yoghurt mix and bread mix.

Step 7

Heat remaining oil in a large non-stick frying pan over medium heat and cook schnitzels in batches, for 2 to 3 minutes each side3 or until golden and just cooked through, adding more oil if needed and transfer to a plate lined with paper towel.

Step 8

Preheat grill (broiler) on medium high heat and arrange chicken in a single layer on a large baking tray and spoon over tomato mix and the3n sprinkle with cheese and grill for 3 to 4 minutes or until cheese in golden and serve with spinach (personally I would steam the spinach).