Chicken Parmesan

I have been buying chicken cutlets at Whole Foods instead of cutting whole chicken breasts and then pounding to flatten. Lots less work! This chicken comes out tender and moist. The grapeseed oil is a very high temperature oil and there is practically no spattering. Great tip is to spread newspaper around the area you are cooking and the paper will absorb any oil that does spatter. Makes for easy clean-up.

This recipe is from The Gluten-Free Almond Flour Cookbook. Love Elena's tomato sauce as well.

Ingredients:

• 6 chicken cutlets
• 1 1/4 cup almond blanched almond flour
• 1 teaspoon sea salt
• 2 large eggs
• 2 tablespoon grapeseed oil
• 2 tablespoon olive oil
• 2 cups Tomato Sauce (blog 4/15/2013)
• 2 cups freshly grated mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

Directions:

Rinse the chicken cutlets and pat dry.

In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk the eggs. Dip each cutlet into the egg and then coat with the almond mixture.

Heat the grapeseed oil and olive oil in a large skillet over medium-high heat. Saute the chicken 3-5 minutes per side, until golden brown. Transfer to a plate.

Pour 1 cup Tomato Sauce in a 13 by 9-inch baking dish. Place the cutlets in a single layer over the sauce. Cover the chicken with the remaining sauce, then top with the mozzarella. (At this point may freeze. When ready to eat; unthaw and bake. May have to bake an additional 5-10 minutes if dish is cold.)

Bake for 15-20 minutes until cheese is melted and edges are bubbling. Remove from the oven and top with the Parmesan cheese before serving.