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Chef Linda Harrell is the executive chef at Cibo e Beve and she is a gluten-free boss. Chef Linda has been catering to the gluten-free community for more than 10 years and works diligently to make sure her gluten-free cuisine is not just safe, but delicious.

Recently, she has perfected her gluten-free breading recipe, which is light, crispy, and compliments their current gluten-free offerings. The yummy offerings at Cibo e Beve  are clearly marked on the menu and include: pasta (all of their sauces are gluten free too), soup, creative sides and salads, entree rich with layered flavor, and lick-the-bowl-clean homemade gelato.

Chef Linda has graciously shared her recipe for Chicken Milanese, which features her gluten-free breading recipe:

Serves 4

Ingredients:

4 – 4 oz. chicken breasts, pounded thin with a meat mallet

2 eggs, beaten 1 cup tapioca starch (for dredging)

4 cups almond flour

4 oz. baby arugula

2 ripe tomatoes, cut into eighths

1 cup extra virgin olive oil

2 lemons

3 oz. shaved parmigiano reggiano cheese

Instructions:

Begin by setting up pans or mixing bowls with the egg, starch and almond flour. Take your chicken breast and season with salt and pepper. Begin to bread it by placing it in the starch first and coating. Then place it in the beaten egg making sure it is fully coated and then into the almond flour. In a large sauté pan, heat five ounces of extra virgin olive oil over medium heat. When oil is hot, place chicken in the pan and let it brown slowly to allow the interior of the chicken to cook. If the oil is too hot, then lower the heat. When chicken is cooked through, remove from pan and place on a rack or cookie sheet with a paper towel to remove any excess oil.

In a mixing bowl, place the arugula, tomatoes, juice from the two lemons and remaining three ounces of extra virgin olive oil. Toss and season with salt and pepper. Place chicken cutlets on a plate, top with arugula salad, and finish with the shaved parmigiano.

Buon Appetito!

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