Eating Freely

Allergy Free Chicken Parmesan

I often wish I took photos of things the first time I made them. This is one of those times.
I was sitting in my sister’s backyard with one of her friends who was telling me about how she was going to make Chicken Parmesan for dinner.
I thought, “ohhh, that sounds yummy!” I calculated that I had all the ingredients at home and left to start it up.

So now that I started thinking about it, it is a pretty easy dish. The hardest part is doing the breaded chicken

Ingredients:
4 chicken cutlets
3/4 cup tapioca starch
6 tablespoons olive oil + additional 2 tablespoons
1/4 canola oil
3 tablespoons rice milk
1 cup allergy free breadcrumbs (I make my own, but will post that later)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 paprika

1 jar of spaghetti sauce
1 package of Daiya Mozzarella style shreds
I package of Joy fettuccine  brown rice noodles

Directions:
Preheat the oven to 350 degrees.

Breaded  Chicken Cutlets
You will need four bowls.

In the first bowl toss 4 chicken cutlets with a 2 tablespoons of olive oil and season with salt and pepper

Pour in a shallow bowl (by itself)
tapioca starch

Make your egg replacer in another shallow bowl:
Emulsify 6 tablespoons of olive oil and 2 tablespoons rice milk
(I use a hand blender in tall cup, but you could slowly add the olive oil to the milk whisking the whole time)

Mix together in the last shallow bowl:
1 cup allergy free breadcrumbs (I make my own, but will post that later)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 paprika

Take a cutlet and dredge it in the tapioca starch, then dredge in your egg replacer bowl, then finish up in the last bowl of breadcrumbs. Press the breadcrumbs into the chicken.

Pour about 1/4 cup of canola oil in a pan, heat to medium/high. When the oil is hot enough to make the breading sizzle drop enough cutlets in the pan to fill, but not crowd the pan. Cook for 3-4 minutes per side, remove from pan and place on paper towels. Repeat until you are done.

Next spray some cooking oil on an 11”x7” pan (or whatever size works for the number of cutlets you have).
Lay the finished cutlets in the pan.
Pour your favorite spaghetti sauce over the top.
Top with Daiya Mozzarella styled shreds ( 3/4 of a bag or so)

Bake it for about 20-30 minutes.
While it is baking, make your pasta, be sure to follow the instructions on the package.

Serve the pasta and the Chicken Parmesan when hot.
Enjoy!