That is a strange title yes?  Combining German and Italian?  I am here to tell you it was a match made in heaven!  How this recipe came about, was due to cleaning out the freezer and a desire to use up anything that was leftover.

A few years ago, I posted a recipe on Chicken Schnitzel.  Interestingly enough, we only had that meal once or twice and it got forgotten about. is too good a recipe to forget about.  There was also 1 1/2 cups to 2 cups of marinara sauce in the freezer that needed using up.  Heaven awaits.  I will do a recap here of the recipe (although I did increase the Parmesan cheese a bit here) - these two combinations are a great way to cook skinless/boneless chicken breasts and a good use of leftover marinara sauce.

2 organic skinless, boneless chicken breasts (pounded out to 1/2 inch thickness)

1 cup gluten free bread crumbs

1 tsp. dried Thyme

1 tsp. garlic powder

salt and fresh cracked pepper

1/4 cup Parmesan cheese

1 egg - whisked

1 1/2 to 2 cups Basil Tomato Marinara sauce - store bought or homemade

3 Tblsp. Extra Virgin Olive Oil

On a large plate/platter sprinkle the GF breadcrumbs.  To this add the Parmesan cheese, Thyme, garlic powder, salt and pepper and mix with a fork to combine.  In a separate bowl, whisk up 1 egg.  Pound out the chicken breasts to about 1/2 inch thickness or so.  Dredge each chicken breast in the egg then into the bread crumb mixture, pressing down to ensure the chicken is well covered.   Place onto a large plate/platter.

Heat up a large frying pan with the EVOO on medium high heat.  Once heated well, add the chicken breasts.  They will take about 4-5 minutes per side to cook depending on thickness.  Once cooked, remove from the pan.  Scrape out any leftover bits of bread crumbs from the pan and discard, turn down the heat to low medium and add the Marinara sauce stirring to a gentle simmer.  Return the Chicken Schnitzel to the pan and simmer another 4-5 minutes.  Fresh minced parsley and lemon wedges are a nice addition to the chicken schnitzel.   Serve hot along any side dishes.


Ina Gawne

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February 6, 2021