Following on from the major triumph of Saturday evening’s meal cooked by Daughter 1, Daughter 2 decided she wanted to cook on Sunday evening. She chose the recipes – naturally, this required yet another trip to the supermarket.
Gluten Free Parmesan Chicken Escalopes (enough for 3 children)
About 50g of gluten free breadcrumbs (we just crumbled some gluten free bread)
30g of Parmesan, grated
2-3 chicken breasts (depending on the age and hunger levels of the children)
About 40g of gluten free flour
1 egg, beaten
Vegetable oil for frying
Mix the breadcrumbs and Parmesan.
Flatten the chicken (we used two sheets of clingfilm and a rolling pin) – we could have made it a bit flatter, if we’d been braver, and the cooking would have been quicker.
Coat the chicken in the gluten free flour, then in the beaten egg, then in the gluten free breadcrumbs.
Fry in the oil until golden and cooked through. Make sure that the chicken is thoroughly cooked.
Daughter 2 is 9 – I did the frying, but she did the rest. I recommend using three wide and deep bowls for the flour/egg/crumb process – she dropped the chicken into the flour, and because gluten free flour tends to be finer and lighter than normal, we ended up in a snowstorm.
She chose to serve this with tortilla chips and broccoli, and Vanilla Milkshake.
Vanilla Milkshake (this will serve 2-3 children)
100g vanilla icecream
1 tsp vanilla extract
Add the vanilla extract to 100ml of the milk in a small pan, and bring to the boil. Then simmer for about 4 minutes. Remove from the heat and allow to cool.
Just before serving, blend the vanilla milk with the rest of the milk and the icecream, and serve.
I’ve written a book summarising what we’ve learnt over 20 years of dealing with the gluten free diet, and it might be just what you’re looking for. It packs the lessons we’ve learned into what I hope is a helpful and straightforward guidebook. It’s available on Amazon, as a paperback or for your Kindle…