Prior to our family going gluten free, my mom would come to visit and always make my husband his favorite chicken. Unfortunately that chicken contained bread crumbs, so we looked for a substitute. Typically corn meal is substituted, however I have been making my own bread crumbs. Now I must confess, by making my own I mean that when a bread recipe doesn’t work out for me and I end up with a crumbling loaf of bread (yes it does happen) I make it into bread crumbs and freeze. So feel free to use either corn meal or gluten free bread crumbs for this.
This isn’t a recipe where I measure anything, however for the sake of actually having a recipe I have estimated ingredients (please adjust according to your own tastes).
- organic boneless chicken breasts – 2 large which I cut into 4
- 3/4 cup gluten free bread crumbs/corn meal
- 1 organic egg, scrambled
- 1/4 cup of Domata gluten free seasoned flour (for cooking/frying) – it’s rice flour, corn starch, salt, and garlic powder
- 1/2 cup parmesan cheese
- 1/4 cup of organic butter
Cut two large chicken breasts into four nice size pieces. Place each piece between two pieces of wax paper and flatten with a mallet until 1/2 inch thick. Use two glass pie plates – one containing the scramble egg, and the other containing the flour, bread crumbs and parmesan mixture. Dredge each piece of chicken in egg first, then in the flour/bread crumb mixture and place into medium high heat skillet containing 2 tbsp of melted butter. Brown each side until cooked through. You have to keep adding a tbsp or two of butter as each piece cooks. (Coconut oil could be substituted for the butter, however the chicken will then obviously have a coconut flavor). Keep cooked chicken in warming oven until all pieces are cooked.