For some reason we rarely ever see fresh Veal in our grocery stores, however, using chicken in this dish was wonderful.  This would also be lovely with boneless pork chops too.
This was such a quick easy meal to prepare - great for those busy days.  Just steam up some veggies, potatoes, toss together a salad, cook the chicken and dinner is ready.
2 skinless boneless organic chicken breasts
1 cup Gluten Free breadcrumbs (I use Udi's - freeze the crusts, take out what you need, thaw, then blitz in the food processor)
1 egg - lightly whisk
1 tsp. garlic powder
1 tsp. dried thyme
1/8 cup Parmesan Cheese
salt and fresh cracked pepper
lemon wedges
minced Italian Parsley
3 Tblsp. Extra Virgin Olive Oil
Add the breadcrumbs, seasonings, and Parmesan Cheese to a plate and mix well with a fork.  Heat up a cast iron pan on medium high heat with the EVOO.
Place each chicken breast between a layer of plastic wrap.  I used a rolling pin to pound the breasts - 8-10 good pounds to flatten to 1/2 inch or so.
Dredge the chicken in the egg first, then add to the bread crumb mixture pressing in the chicken breast to coat well.  Once your pan is nicely heated add the chicken breasts and cook about 6 minutes per side or until tender and cooked through.  Serve with a sprinkle of fresh parsley and a good drizzle of fresh lemon juice to accompany any side dishes.

Ina Gawne
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