Gluten and Egg Free Chicken Parmigiana

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.
  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.
  3. Meanwhile process bread and 2 tablespoons flour until fine crumbs form and the add remaining basil and process until finely chopped and transfer mixture to a large plate.
  4. Place remaining flour on to a plate and season with salt and pepper.
  5. whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
  6. Coat 1 schnitzel lightly in flour, shaking off excess and dip in yoghurt mixture, shaking off excess ad then coat in bread mixture and place on a plate and repeat with remaining schnitzels with the flour, yoghurt mix and bread mix.
  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.
  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).