Gluten and Egg Free Chicken Parmigiana

Created by ImPat on November 1, 2014

Ingredients

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).