Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Chicken Cutlets with Grape Tomatoes, Leeks and Mushrooms

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Yesterday was one of those crazy, constantly running late, hair disheveled, can’t catch a breath kind of day.

And it’s always that type of day when I am chew my arm off hungry.

Maybe all the racing around burns more calories?

I wouldn’t recommend it as a diet plan, way too stressful.

Now wouldn’t you know, I have no plan for dinner.

Takeout would be blissful, however not usually an option for us Celiac’s.

Bunny (vegetarian daughter) had a plan, taco dip.

Taco dip?  Really? For dinner?  To me it’s more of a snack food.

It’s yummy, sure, but I was almost fainting with hunger, it just wouldn’t do.

On the way back from a music lesson (kids, not mine) I grabbed some thin chicken cutlets at the market.

The ones sliced perfectly with the paper separating the layers.  So easy, love that.

In and out of the store in 4 minutes flat.

Race home.

Open package, fill one bowl with brown rice panko crumbs and spices, another with beaten egg.

Chop up the only vegetables I had on hand: a leek, mushrooms, a carton of grape tomatoes and some garlic.

Get the vegetables happy in a hot skillet with some oil.

Grab a huge cast iron skillet, add oil, heat till really, really hot.

Dunk and roll the cutlets, drop into hot skillet, stir the veggies.

Flip cutlets, cook another 3 minutes.

Lay chicken on plate, top with veggies.

Done!!  12 minutes flat.

Much, much better than taco dip!!

Chicken Cutlets with Grape Tomatoes, Leeks and Mushrooms

Chicken Cutlets with Grape Tomatoes, Leeks and Mushrooms

Ingredients

  • 1 package of thin chicken cutlets, approx. 1lb
  • 4 Tbs olive oil, divided
  • 1/2 cup brown rice panko crumbs, or regular panko if you can eat
  • 4 Tbs grated parmesan cheese
  • 1/2 tsp salt, and pepper
  • 2 eggs, beaten
  • 1 leek, washed well and sliced
  • 1 small carton of sliced mushrooms
  • 1 small carton of grape tomatoes, sliced in half
  • 2 garlic cloves
  • chopped parsley for garnish (optional)

Instructions

In two separate shallow bowls add beaten egg with a pinch of salt and pepper to one and brown rice panko crumbs, cheese, salt and pepper to the other. Set aside.

To medium skillet add 1 Tbs of oil, leek, mushrooms and tomatoes.

Saute over medium heat for a few minutes before adding garlic, stirring occasionally.

Get large cast iron skillet over high heat, add remaining 3 Tbs of the olive oil.

Drag cutlets through beaten egg, then coat in panko mixture.

Add to hot oil, cooking 3 mins or so until browned and crispy. Flip and repeat.

Place cooked cutlet on plate, top with vegetables.

http://pamelasglutenfreerecipes.com/gluten-free/chicken-cutlets-with-grape-tomatoes-leeks-and-mushrooms/

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