Chicken “Parmesan” with Simple Red Sauce

Weekly Recipe: 
NonWeekly
Serves: 4

Simple red sauce

1 (28 ounce) can crushed tomatoes

1 tablespoon olive oil

2 cloves garlic, finely minced or pressed

2 tablespoons chopped fresh basil

1/4 cup shredded Daiya vegan mozzarella

 

1/4 cup cornstarch or tapioca starch

3/4 cup gluten-free breadcrumbs (I prefer Ener-G)

Salt and freshly ground pepper

1/2 teaspoon dried oregano

2 tablespoons rice milk

6 tablespoons olive oil

4 (4-ounce) chicken cutlets, 1/4-inch thick

1/2 cup shredded Daiya vegan mozzarella

Fresh basil for garnish

Preheat the oven to 450 degrees. To make the sauce, combine all the ingredients for the sauce in a heavy pan over medium heat. Bring to a simmer and cook for five minutes, stirring often. Set aside. Pour the cornstarch into a shallow bowl and set aside. Combine the breadcrumbs with some salt and pepper and the oregano in another shallow bowl; set aside. Pour the rice milk into a third shallow bowl. Whisk in four tablespoons of the olive oil, one tablespoon at a time, until you have a creamy emulsion. Turn one chicken cutlet in the cornstarch, coating both sides. Lift out, shaking off the extra cornstarch, and dip in the rice milk mixture, then turn in the breadcrumbs to coat. Set aside. Repeat with the remaining three cutlets.

Heat one tablespoon of the olive oil in a large, heavy pan over medium-high heat until just starting to ripple. Add the cutlets and cook for two minutes, then add the remaining one tablespoon olive oil, turn the chicken, and cook for two minutes more. Transfer to a nonstick baking pan. Spray the tops of the cutlets with a little cooking spray and bake for five minutes. Meanwhile, rewarm the sauce over medium heat. Remove the baking pan from the oven, flip the chicken, and top each cutlet with two tablespoons of the sauce. Sprinkle the vegan mozzarella evenly over the cutlets and return to the oven to bake for eight more minutes, until the cheese has melted and is bubbling. Serve garnished with a few basil leaves. Source: Allergy-Free and Easy Cooking by Cybele Pascal