Living a gluten free lifestyle is an adjustment. I have learned a few tricks that even the pickiest eaters will love, and will never be able to tell the difference. Growing up a child of an Italian mom who loved to cook homemade feasts on a weekly basis, food was central to my families upbringing. My mother passed on this love of cooking and it has become my passion to take so many of her delectable dinners and treats, and turn them into foods that my health challenged life can eat. Yes, chicken cutlets can be healthy, and again it is always about the ingredients you choose. There are many gluten free breadcrumbs out there, but they contain not so great preservatives and fillers. I'm going to let you in on a little secret, and for my family it has been life changing for cooking all things Italian! I buy Erewhon Brown Rice Cereal, throw it in the food processor until it becomes a breadcrumb like consistency and magically, you now have a gluten free ingredient that you can use for chicken cutlets, meatballs, meatloaf, eggplant parmesan and ohhh so much more. The key for me, when choosing ingredients that are basically processed is this, choose a product with the least amount of ingredients, no gums or preservatives if possible. Now grab some organic boneless, skinless chicken breasts, Farm fresh eggs and our new secret. Your family will never know this trick to eating real food, gluten free goodness!

What you will need

Thinly sliced or pounded boneless, skinless chicken breasts. 3 large breasts in a package will make 9-10 cutlets and feed a family of 4. Leftovers are always great to have on hand.

1 box Erewhon Brown Rice cereal

2-3 eggs (whisk and season with salt to use as egg wash)

Oil for frying

Season the breadcrumbs to your taste. I use dried parsley, salt and pepper. Grated Romano cheese optional. Dip pounded chicken breast in egg wash, then into breadcrumbs. Place into a hot, oiled pan until browned and cooked through (165 degrees for chicken). Enjoy!