My work bestie was talking about veal scaloppini on Friday and it stuck in my head. I was originally going to try to make a chicken scaloppini but our local grocery store doesn’t carry prosciutto. Doesn’t matter, I still made breaded chicken for the first time ever and not only was it delicious, it’s super easy to make it gluten free! Hurray!!
Ingredients for the chicken:
1/2 cup gf all purpose flour
2 egg whites
1 1/4 pounds chicken cutlets, sliced thin
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Italian seasoning
1/4 cup parmesan cheese, grated
2 tablespoons butter (or less)
2 tablespoons olive oil (or less)
Mix the dry ingredients in a bowl. In a second bowl, whip the egg whites. Pour the dry ingredients out on to a large plate. Heat a large sauce pan and add half the butter and half the olive oil. Take one of the chicken tenders and put it in the egg mixture coating it. Then put the chicken tender in the seasoned flour, coating it well on both sides. Add to the hot pan and fry until golden brown on both sides. Doesn’t take long. Complete with all the chicken, adding butter and olive oil to the pan as necessary. As the chicken cooks, move it to a new plate. When all the chicken is done, deglaze the pan by pouring the wine in and scraping the pan. Allow the liquid to reduce by half and now you have a yummy sauce to pour over the chicken.
We served it with some gluten free penne with pesto sauce and some “Italian” vegetables – according to Green Giant.
So good, so easy – even if it did mean using more than one pan.