Gluten-Free Chicken Parmesan | America's Test Kitchen

Name: Gluten-Free Chicken Parmesan | America's Test Kitchen
Ingredients: 4 ounces (4 slices) gluten-free multigrain sandwich bread, torn into quarters; 1 ounce 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

www.americastestkitchen.com

Traditional chicken Parmesan is a minefield of potential problems—a soggy crust that doesn’t stick, overcooked chicken, and a chewy blanket of mozzarella—so we knew that making this recipe...

Keywords

Main Courses
Chicken

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe: