I’m so delighted to be partnering with Tillamook. I love that Tillamook is a farmer owned and farmer led dairy co-op. They keep it real, old school and modern—dairy done right for over 100 years. They use only the highest quality, farm fresh milk from cows that are never treated with artificial growth hormones. Their award winning, naturally aged cheese elevates food from ordinary to extraordinary and is ridiculously delicious.
My friends from the Pacific Northwest have long loved Tillamook but I am so happy to find it now in the Midwest. My recipe is gluten free, just like I am, but you’d never know to taste it. This cheese is a dream! Tillamook Farmstyle Cut Shredded Cheese has larger, hand grated texture that adds perfect flavor and melty-ness to this recipe. And by the way, we are going Roy style today and that means decadent. This dish is great for a weeknight dinner, as an entree to go, or with Sunday football.
Although there is a bit of technique in learning to bread and sauté the chicken, it’s worth it! I’ve included a great tip — grandma style — below, for perfect breading. It sounds complicated, but it’s actually quite easy. And once you learn it, you will use it for the rest of your life!
Teri’s tip for breading chicken: This will keep your batter from getting goopy and will bread your cutlets perfectly. The key is to use one hand for wet ingredients and the other hand for dry ingredients. And if you haven’t discovered quarter sheet tray pans yet, this is your moment. Place beaten egg into one sheet pan and the flour into another. Using one hand, dip your chicken into the egg. Then, using the other hand, dredge the chicken breast in the flour. Place the breaded cutlets on a plate and cook right away.Print
- 2 lbs skinless, boneless chicken cutlets
- 2 cups Smoky Tomato sauce (recipe below)
- 1/3 cup gluten free flour (we used Cup 4 Cup)
- 1 package (2 cups) Tillamook Mexican 4 Cheese Blend, Farmstyle Cut Shreds
- 1 cup Parmesan cheese, grated
- 3 eggs, beaten
- 1/2 cup Extra Virgin Olive oil
Smoky Tomato Sauce
- 2 – 28 ounce cans of whole tomatoes
- 1 medium onion, chopped
- 1/2 cup Extra Virgin Olive Oil
- 1 Tbsp, pressed through a garlic press (about 4 cloves)
- 1 tsp Mexican Oregano
- 1 adobo pepper
- 1 tsp salt
- 1 Tbsp smoked Paprika (optional)
Prepare Smoky Tomato Sauce (see below for recipe, or you can use a tomato sauce of your preference) and set aside about 2 cups, keep warm.
Preheat the oven broiler to 450°F. Pound the chicken breast with a rolling pin or meat mallet between two sheets of wax paper or plastic wrap to an even 1/3” thickness.
Combine the gluten free flour and Parmesan on a 1/4 sheet tray (or medium plate) and mix until well combined. In another 1/4 sheet tray or shallow bowl, lightly beat the eggs.
Salt and pepper the chicken. Then, using the technique described above, bread each chicken breast by first dipping it in the egg and then dredging it in the flour mixture. Place the breaded chicken breasts aside on a plate.
Heat the olive oil in a frying pan or cast iron skillet. Over medium to medium high heat, pan fry the chicken breasts, 2 or 3 pieces at a time, until golden brown, 2-3 minutes on each side. Set the cooked chicken on a towel to drain excess oil.
Place the cooked chicken breasts on a sheet pan and top with a thin layer of Smoky Tomato Sauce. Then sprinkle liberally with the Tillamook Farmstyle Cut Mexican 4 Shredded Cheese. Place under a 450°F broiler until the cheese is melted, bubbly and slightly brown.
For the Smoky Tomato Sauce:
Pour tomatoes into a blender, add adobo pepper and blend well.
Heat the olive oil in a Dutch oven or saucepan over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the salt, garlic, Mexican oregano and sauté another 2 minutes.
Add the tomato mixture and simmer uncovered for about 15 minutes. Set 2 cups aside and keep warm. Save the rest of the sauce to use at a later date.
If you can’t find chicken cutlets in your area, you can use chicken breasts, just pound them thin and cut in half.