Chicken Parmesan

Ingredients:

• 4 chicken breasts
• 2 eggs
• 1 cup tapioca flour/starch
• 2 cups gluten-free Panko breadcrumbs (Ian’s is a great brand)
• Salt and pepper
• 1 tablespoon Nutritional yeast
• 1 tablespoon dried minced onion
• Tomato basil marinara sauce (jar or homemade)
• 1 1/2 cups provolone or mozzarella or Italian cheese blend
• 1/2 cup fresh grated  Parmigiano Reggiano cheese
• 1/2 cup olive oil
• Fresh basil

Directions:

Start by making a “breading station”.  3 casserole dishes work well (you can also use a plastic ziplock bag for the “flour station” if you prefer and paper plates for the egg and panko for easy clean up). In the first dish, place the flour and a pinch of salt and pepper.  In the second dish, beat the eggs with a pinch of salt and pepper.  In the third dish, place the Panko, nutritional yeast, minced onion, and a pinch of salt and pepper. Next, place the chicken breasts on a cutting board and butterfly them open.  This means cutting them in half horizontally to create 2 thin pieces of chicken out of each breast.  This allows you to avoid the classic pounding of the chicken breast to flatten them and also “stretches” the chicken you have 4 pieces have now become 8.  If they still seem too thick, you can pound them with a meat mallet in a plastic bag. Start passing the chicken through the flour, then egg, then Panko and be sure to press the Panko into the chicken to create a thick crust. Preheat the oven to 400 degrees. Next, heat a large skillet with the olive oil over medium-high heat.  Cook each chicken cutlet until golden brown on each side.  I like to place a cooling rack onto a cookie sheet and transfer the chicken there.  The next step is to place a spoon full of marinara onto each cutlet followed by the Provolone or Mozarella and Parmesan cheeses. Transfer the chicken to the oven and allow the cheese to melt and brown slightly (5-10 minutes).  Top with fresh basil if you have it!