4 chicken breasts, skinless
salt and pepper
1 tbsp gluten free flour, for dusting
75g/3oz gluten free white breadcrumbs
50g/2oz finely grated Parmesan cheese
2 free-range eggs, beaten
olive oil, for cooking
large knob of lactose free butter
6 tomatoes, halved
1 tbsp garlic infused oil
coarse sea salt
1 tbsp low FODMAP Pesto
4 wedges of lemon
Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick.
Season with salt and freshly ground black pepper. Dust in gluten free flour to coat thoroughly, tapping away any excess.
Mix together the gluten free breadcrumbs and parmesan.
Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.
Heat some olive oil with the lactose free butter in a large frying pan.
Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.
For the Pesto tomatoes, preheat the grill and put the tomato halves on a baking tray, drizzling each with a garlic infused oil.
Season with a good twist of fresh black pepper and a sprinkling of sea salt.
Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.
Mix the pesto with the tomatoes. Serve the escalopes on a warm plate with the Pesto tomatoes and a wedge of lemon.
Recipe adapted from: Good Food