Chicken or Veal Parmesan

Prep Time1 hr
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 451kcal

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
 

Vodka Sauce

Prep Time5 mins
Cook Time30 mins
Course: Main Course, Sauce
Cuisine: Italian
Servings: 8
Calories: 255kcal

Ingredients

  • 2 TBS butter
  • ¼ small sweet onion diced
  • 2 garlic cloves diced
  • *optional ¼ tsp red pepper flakes
  • ¼ cup vodka
  • 3 cups heavy cream
  • 1-28 oz can of crushed tomato
  • 1 ½ cups of red sauce from meatball recipe or canned crushed tomato
  • 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 overcook the cream sauce. Add crushed tomatoes and red sauce. Stir in fresh basil. Cook on low for 20 minutes so all the flavors come together.

Notes

This recipe makes 8-1 cup servings. Calories per serving: 255; Fat per serving: 20g; Carbs per serving: 16g; Protein per serving: 4g

Italian Red Sauce

Prep Time10 mins
Cook Time30 mins
Servings: 11
Calories: 85kcal

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 saute for 2-3 minutes, be sure to not let the garlic burn. Turn heat down to low. Open cans of crushed tomatoes and tomato sauce pour slowly into stock pot. Stir in the puree you saved from the meatball recipe (if available). Add all the dried spices, fresh basil, salt and pepper, and stir. Let simmer on low heat for about 30 minutes.

Notes

Makes 11 – 1 cup servings. Calories per serving: 85. Fat per serving: 1g; Carbs per serving 15g; Protein per serving: 3g. 

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