Nutrition Facts

Serving Size 308 g

(Approx. 6 Servings)

Amount Per Serving

Calories	450	Calories From Fat	130

% Daily Value*

Total Fat 15 g	23%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 90 mg	30%

Sodium 1110 mg	46%

Total Carbohydrate 47 g	16%

Dietary Fiber 5 g	20%

Sugars 3 g

Protein	30 g

Vitamin A 10%	•	Iron 10%

Vitamin C 6%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gluten Free Chicken Parmigiana

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 cup(s) All purpose gluten free flour blend

1 cup(s) Corn starch

1 Tsp Kosher salt, plus more for additional seasoning

1 Tsp Garlic powder

3 Large eggs, whites only

1 Lb Thinly sliced chicken breasts

24 fl oz Marinara pasta sauce

8 Oz Whole milk fresh mozzarella ciliegine, sliced or pulled apart into pieces

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Instructions

In a shallow dish, combine flour, corn starch, salt, and garlic powder.

In a separate dish, whip egg whites until frothy.

Preheat the oven to broil and line a sheet pan with foil.

While broiler heats, place a large skillet over medium-high heat and add about an inch of canola oil or enough to come halfway up the chicken.

Dip chicken in flour, shake off excess then dip in egg whites, shake off excess, and return to flour mixture. Using the palm of your hands, press cutlet so coating sticks. Set aside until all the chicken has been coated.

Working in batches, add a single layer of cutlets to the hot oil and fry for 3 minutes on each side. Season with salt and pepper to taste and set aside until all cutlets have been cooked.

Arrange cooked cutlets on prepared baking pan. Spoon marinara sauce over chicken and top with cheese. Place under broiler until cheese is melted and bubbly. Serve immediately.