Gluten-free, tomato free schnitzel in layers of roasted pepper saucce, basil and melty-gooey cheese!

After realizing I could make tomato-like sauce, I was dying to try it in chicken parmesan.

It came to me as a realization in the middle of the day and I suddenly had the urge to make it!

I went to the supermarket afer work and just could not find gluten free breadcrumbs. I almost let that stop me - but then I decided I would try it with cornmeal. After it worked out in the moroccan meatballs, maybe it could work as schnitzel!

I ran home, defrosted my chicken breast (cut thin for schnitzel), and prepared the batter.

It took a few steps - but it came out perfectly. Dan and I enjoyed every bite and kept talking about it days later! So I just have to share with you. It truly tastes like the real deal! I call it Chicken Parmesan. Dan calls it "Schnitzel Napolitana" (Argentina style) - both called it delicious!

Ingredients:

1 kg chicken breast, cut thinly

1 cup cornmeal

2 eggs

100 g mozarella cheese (shredded)

1 tsp salt

1 tsp black ground pepper

0.5 tsp oregano

0.5 tsp nutmeg

3 tbsp oil

A bunch of fresh basil

100 g parmesan

2 cups tomato sauce (or my tomato-free tomato sauce)

Instructions:

In a bowl, crack the two eggs and scramble them. Add a pinch of salt.
In a plate, pour the cornmeal and the spices - mix and spread out.
Heat oil in a pan
Take a piece of chicken, cover in egg from the egg bowl, cover in cornmeal from the cornmeal plate, and fry in the pan
Do this for all the chicken pieces. Once a schnitzel is fried and browned on both sides, take it out and put it on a plate with paper towels to soak up the extra oil.
Preheat oven to 180 degrees celsius
In an oven-ready, deep dish, put two tablespoons of tomato sauce at the bottom of the dish. Place a layer of schnitzels on the bottom of the dish. On each schnitzel, place two leaves of basil. Then place another few tablespoons of the sauce. Layer another layer of schnitzel, two basil leaves on each, and more sauce.
Once you've layered your schnitzel and sauce, sprinkle your mozarella cheese over everything, and one handful of parmesan cheese.
Bake in the oven for 25 minutes - or until your cheese on top starts browning.
Serve on gluten free pasta and enjoy!!!