I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Saturday, October 9, 2010

Cutlets Milanese

Chicken Cutlet Milanese

The beauty of Cutlets Milanese is that they are delicious with many types of meat.  The recipe is the same whether you use pork loin chops, beef cutlets, veal cutlets or chicken. . .
Just remember to pound your meet very thin and tender. 

Chicken Cutlets Milanese 

6 Boneless, Skinless Chicken Breasts
2 Cups Gluten Free Italian Seasoned Bread Crumbs  (See recipe below)
1/2 Cup finely grated Parmigiano Reggiano Cheese
1 Cup of Gluten Free All Purpose Four
4 Eggs
3 Roma Tomatoes
1 Cup of Lettuce of your choice (preferably Romaine, Endive, Frisee or Arugula)
1 Cup Grape Seed Oil (I prefer this over Olive Oil because it has a higher smoke point and therefore less splatter)
2 Tblspn. Balsamic Vinegar

Rinse and pat dry chicken breasts.  Place each breast on a sheet of plastic wrap and place another sheet of plastic wrap on top of the breast.  Use a meat mallot to pound the chicken to desired thickness.  This process also tenderizes the meat.  Once all breasts are pounded, place the flour in one shallow sided dish (a pie plate works well) and the eggs (beaten with a touch of water) in another shallow sided dish.  Mix the Italian seasoned gluten free bread crumbs and the grated Parmigiano Reggiano and place the mixture in a third shallow sided dish.

Heat the oil in a skillet over medium high to high heat.

Dredge each cutlet in flour, coating both sides thoroughly.  Next, dredge the floured cutlet into the egg wash coating thoroughly.  Then press the cutlet into the bread crumb mixture.  (You can at this point redredge in the egg and bread crumbs if you wish to have a thicker batter.  However, one dredging in each is more than sufficient.

Cook the cutlets in the heated oil until they are golden brown on both sides.  (Depending on the meat choice and thickness, 4 to 5 minutes on each side.  Veal cooks faster while chicken and pork take a little longer.)

Remove cutlets from pan and place on a plate lined with paper towels to absorb any excess oil.  Once cutlets are all done, transfer to a serving tray.  Top with chopped lettuce and chopped Roma tomatoes and drizzle with Balsamic Vinegar.

Italian Seasoned Gluten Free Bread Crumbs

I make my own gluten free bread crumbs by running a loaf of brown rice bread in a food processor with salt, pepper, garlic powder, dried parsley, dried basil and dried oregano. You can also mix these ingredients into packaged gluten free bread crumbs. Per two cups of bread crumbs I add 1 Tspn. salt, 1 Tspn. pepper, 1/2 tspn. garlic, 2 Tblspn. dried Parsley, 1 Tblspn. dried Basil, 1 Tspn. dried Oregano.

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