Chicken or Veal Parmesan
Ingredients
- 2 lbs. of thin sliced chicken breast or chicken cutlets 8-10 cutlets
- 1 cup gluten free Italian breadcrumbs
- ¼ cup freshly grated parmesan
- 4 eggs beaten and salted
- Salt and pepper to taste
- 2 TBS butter
- 2 TBS olive oil
- 2 ½ cups of Vodka Sauce or Red sauce see recipes below
- 1 ½ cup shredded mozzarella
- ½ cup shredded parmesan
Instructions
- Preheat oven to 375.
- Tenderize chicken, salt and pepper both sides.
- Mix breadcrumbs and grated parmesan in shallow bowl.
- Beat eggs with salt in a separate shallow dish.
- Heat oil and butter together in a cast iron pan on medium heat.
- Dip chicken in egg wash, then in bread crumb mix, repeat back to the egg mix, and then the bread crumb mix (see video below). Place in the hot oiled cast iron pan. Fry both sides of the battered chicken until browned and crispy on both sides.
- When done remove from pan and place on a plate lined with paper towels while continuing to batter and fry the rest of the chicken.
- Place 1 ¼ cup of previous made vodka sauce in bottom of a 13×9 baking pan. Place breaded chicken on the vodka sauce, pour 1 ¼ cup or more of vodka sauce over chicken. Sprinkle with shredded mozzarella and shredded parmesan. Bake in preheated oven for 25-30 minutes
- Serve over your favorite gluten free pasta, with additional sauce.
Notes
This recipe makes 8 servings, calories are an estimation as it is hard to get exact measurements. I used chicken cutlets and vodka sauce. Calories per serving: 451; Fat per serving: 24; Carbs per serving: 18g; Protein per serving: 37g
Nutrition
Calories: 451kcal
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Vodka Sauce
Ingredients
- 2 TBS butter
- ¼ small sweet onion diced
- 2 garlic cloves diced
- 1/4 tsp red pepper flakes *optional
- ¼ cup vodka
- 3 cups heavy cream
- 1-28 oz can of crushed tomatoes
- 1 ½ cups of red sauce from meatball recipe or additional canned crushed tomatoes or tomato sauce
- Salt and pepper to taste
- ½ cup fresh basil chopped
Instructions
- In a large pot, heat butter, add diced onion and garlic, sauté for 4-6 minutes.
- Add vodka, simmer to reduce, about 4-6 minutes.
- Add heavy whipping cream, bring to a simmer and turn heat down to low.
- Be sure not to over cook cream sauce.
- Add crushed tomatoes and Italian red sauce (if you do not have any add additional crushed tomatoes or tomato sauce).
- Stir in fresh basil.
- Cook on low for 20 minutes.
Notes
This recipe makes 8-1 cup servings. Calories per serving: 255; Fat per serving: 20g; Carbs per serving: 16g; Protein per serving: 4g
Nutrition
Calories: 255kcal
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Italian Red Sauce
Ingredients
- 1 TBS olive oil I use Kirkland brand from Costco
- 2 chopped garlic cloves
- 2-28 oz cans of crushed tomatoes I use Hunt’s or Cento
- 1-28 oz can of tomato sauce I use hunts or Cento
- 2 tsp of dried basil ground in spice mortar
- 1/2 tsp dried thyme ground in spice mortar
- 1/2 tsp dried marjoram ground in spice mortar
- 1 tsp dried oregeno ground in spice mortar
- 1/2 cup fresh chopped sweet basil
- Sea salt and pepper to taste
- *1/2 tsp of stevia *optional ingredient only used if the sauce is tasting very acidic.
Instructions
- Heat up olive oil in a 6+ quart heavy duty stainless steel stock pot on medium heat. Once heated add in chopped garlic. Let sauté for 2-3 minutes, be sure to not let the garlic burn.
- Stir in pureed onion, bell pepper mix.
- Turn heat down to low, add cans of crushed tomato and tomato sauce.
- Stir in all dried spices, fresh basil, salt, and pepper.
- Let simmer on low heat for about 30 minutes or longer for more flavor. I cook mine on low heat all day with the meatballs in it.
Notes
Makes 11 – 1 cup servings. Calories per serving: 85. Fat per serving: 1g; Carbs per serving 15g; Protein per serving: 3g.
Nutrition
Calories: 85kcal
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