Gluten-Free Chicken Parmesan | America's Test Kitchen

Ingredients

• 4 ounces (4 slices) gluten-free multigrain sandwich bread , torn into quarters
• 1 ounces Parmesan cheese , grated (1/2 cup)
• 1/2 cup plus 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• 1 large egg
• 4 (3- to 4-ounce) chicken cutlets , 1/2 inch thick, trimmed
• Salt and pepper
• 6 tablespoons vegetable oil
• 2 ounces whole-milk mozzarella cheese , shredded (1/2 cup)
• 2 ounces fontina cheese , shredded (1/2 cup)
• 1 cup tomato sauce , warmed
• 1/4 cup chopped fresh basil