There’s something very special about eating a traditional dish that has been revamped in ‘Gluten Free’ style.

Mama’s ‘cotaletti’ is definitely one of those special dishes…

I think cutlets is one of those dishes that brings me back to a time when family surrounded the table on a Sunday and the food simply brought us together for an entertaining feast.

After a bowl of pasta, these oily fritters of either veal or chicken went down a treat with your ‘insalata’ – Salad, dressed with balsamic vinegar and extra virgin olive oil.

The cutlets were even better as leftovers as they were fresh out of the fry pan.

The secret of making a great italian style cutlet (or schnitzel) as you may call it, is to add another italian favourite to the crumb mixture… Polenta.

Polenta will give you that golden colour and crunch.

First you must have thin slices of chicken or veal, then seal with cornflour, dip in egg and coat with your mixture of polenta, gluten free bread crumbs, herbs and parmesan cheese. Fry away.

D E L I S H!! 👌🏻 #buonissimo

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