Ok, so anything can be parmed and be delicious . We all know that. There is eggplant parm, meatball parm, veal parm, shrimp parm and so on. But I have to say it never gets old. You can parmigiana just about anything and it’s a hit. ‘Parm” refers to topping it off with cheese. Typically melted mozzarella and grated parmigiana reggiano.
Tonight it’s chicken parm. Breaded and fried chicken cutlets. I of course am using GF bread crumbs. You could also just use grilled chicken and it’s equally as awesome. In fact that my typical preparation. The fried chicken cutlets is a little yummy splurge.
A quick tomato sauce will do for this recipe. Start extra virgin olive oil with 1 clove garlic, some sea salt, and fresh herbs. I used fresh parsley, oregano and basil. Heat and add in whole broken San Marzano tomatoes. Splash of red wine and a tablespoon of butter will get this sauce done.
Fry the chicken cutlets and lay out on baking sheet when done. Top each cutlet with sauce and a slice of fresh mozzarella. Sprinkle with grated Parmigiano cheese and cook in oven the until it is all ooey and gooey delicious.
Those of us following special diets tend to skip out on certain foods. But know you don’t have to always be left out. Incorporate your special needs into your recipes. Using Gf bread crumbs has allowed me my favorite recipes again.
This recipe is relatively low fodmap too. The key to keeping this low fodmap is fresh mozzarella and moderation. Using unprocessed fresh mozzarella cheese is lower in fodmaps than other cheeses. It will have less sugars and no preservatives. Using the cheeses sparingly will also keep your potion moderate and therefore is acceptable for a low fodmap diet. I know for myself once a week I tolerate low fodmap cheese without a reaction. Get to know your tolerances, moderation levels and triggers. Mangia!
Live, eat, share, gluten-free and fodmapish.