19 Sep 2017
gluten free chicken parmesan sandwich
Do you want to make the best chicken parmesan sandwich ever? It all starts with crispy fried chicken cutlets, smothered in tomato sauce then topped with mozzarella and Parmesan cheeses. In Italian, it is called Pollo Alla Parmigiana.  I like to call it just Chicken Parm. Put this between two slices of fresh bread, to create this Italian – American favorite. Now, how to achieve a moist crispy piece of chicken? I will give you my secret. Coat your chicken with flour.  By following this tip you will be locking in the juices.

Next, dip your chicken in egg and then completely cover in seasoned breadcrumbs. After frying, you will have created that crunchy texture, we are all craving for. It will be impossible at this point, not to steal a piece. But don’t eat too many! You will want to make sure you have enough to assemble these delicious sandwiches.

Gluten Free Chicken Parmesan Sandwich

Ingredients:
  • 1 lb chicken tenders or breast, sliced 1/4 inch thick
  • 1 cup of gluten-free flour
  • 2 eggs, beaten
  • 1 cup season breadcrumbs
  • Cooking oil
  • 8 ozs sliced mozzarella cheese
  • 1 cup tomato sauce
  • Slices of Three Bakers gluten free bread, toasted optional
Directions:
1.  Season chicken with salt.
2.  Place flour, eggs and breadcrumbs in three separate bowls
3.  Coat chicken in flour.  Dip in egg and then in bread crumb
4.  In a large frying pan add cooking oil and heat on high/medium temperature
5.  Carefully Place chicken in hot oil, leaving space between each piece.  Cook 4-5 mins on each side or until golden brown.  Remove from pan and let rest on paper towels to absorb excess grease for 5 mins
6.  Preheat oven to 350°. Place chicken and greased baking pan.  Topped with tomato sauce and a slice of mozzarella cheese. Bake for five minutes or until cheese has melted.
Serve on sliced bread, toasted optional
Serve with pesto
Walnut Basil Pesto Recipe:
  • 1 cup packed basil leaves
  • 1 garlic clove
  • 1/8 cup chopped walnuts
  • 1/4 cup Parmesan Cheese
  • 1/4 cup extra-virgin olive oil
  • Pinch of salt
Directions:
1.  Add all ingredients to mini food processor. Pulse until smooth. Add extra olive oil if needed.
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I was raised in and around an Italian family. All my life I cooked and everyone around me cooked. It was my life and still is.  In 2013 I had to go gluten-free for health reasons. I was devastated to learn that I can no longer enjoy bread and pasta, that I was so used to eating every day. Can you imagine an Italian girl not eating bread or pasta? During the last few years, I have experimented with all kinds of different products. Searching for a good tasting bread has been a struggle because there was not much available. I was super excited to find Three Bakers Rye Style bread while visiting CT, my home State. I was even more excited to learn it is available locally here in FL. It is absolutely amazing!