New Monthly Recipe November 2018

Gluten & egg-free Chicken Parmigiana
½ cup olive oil
3 garlic cloves, crushed
1kg vine-ripened tomatoes, chopped
¾ cup fresh basil leaves, chopped
6 slices (25g) gluten-free bread, torn
½ cup gluten-free plain flour
½ cup reduced-fat plain yoghurt
4 (500g) chicken Schnitzels (un-crumbed)
100g mozzarella cheese, grated
baby spinach, to serve

Step 1

Heat 2 tablespoons oil in a non-stick frying pan over medium heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add tomato. Season with salt & pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed. Stir in ½ cup basil.
Step 2
Meanwhile, process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with salt & Pepper. Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
Step 3
Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Dip in yogurt mixture, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate. Repeat with remaining schnitzels, flour, yoghurt mixture & bread mixture.
Step 4
Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.
Step 5
Preheat grill on medium-high heat. Arrange chicken in a single layer, on a large baking tray. Spoon over tomato mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden. Serve with spinach.
Recipe from October 2018