Coating chicken cutlets with gluten-free corn flakes updates this Italian classic.
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Put the corn flakes in a food processor or blender and pulse to grind the flakes into coarse crumbs. Mix with the Parmigiano-Reggiano in large bowl. In another large bowl, beat the eggs. Set aside.
Rinse the chicken and pat dry. Cut or pound the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.
Coat the chicken in egg and then dredge it in the crumb/cheese mixture. Shake off any excess and set the coated chicken pieces aside. Repeat with the remaining chicken.
Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.
To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.
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