Gluten-Free Versions Of Your Favorite Dishes

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Kim Snow, chef and owner of Aleia’s Gluten Free Foods in Branford, visited the FOX CT kitchen to prepare a gluten-free chicken cutlet. The recipe is below.

Panko-encrusted chicken cutlets

Ingredients:
2 boneless chicken breasts
1 egg whipped or egg beaters
1/2 cup Aleia’s gluten free Italian bread crumbs
1/2 cup Aleia’s gluten free panko
¼ cup Parmesan
2 tablespoons olive oil
Pinch of salt

Preparation:

  1. Rinse and dry chicken.
  2. Slice chicken across the breast (from the thick end to the tip).
  3. With a whisk, mix egg and a pinch salt.
  4. Mix Italian bread crumbs, panko and Parmesan cheese and pour onto a clean plate.
  5. Dip chicken in egg mixture and then coat with Aleia’s bread crumb/panko mixture.
  6. Heat oil in a skillet.
  7. Add cutlets and  cook until golden brown on both sides.
  8. Remove and drain on paper towels.

 

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