Sylvan Border Farms Gluten Free Grains

Meats & Gravy

FRIED CHICKEN

I know when we have hit a "homerun" in the kitchen. Many of our customers call to say that our flour makes the best fried chicken they have ever eaten. This is especially rewarding for us because we know the "Whole Family" is eating the same meal. To be a part of the family meal is very important for people on gluten-free diets.

Every corner of the country has its own special recipe for fried chicken. Most of the recipes add salt, pepper, paprika, and maybe some herbs to the flour. Roll the chicken pieces in the flour and fry or place on a baking rack. This is just one excellent chicken recipe.

VEAL SCALOPPINE IN MARSALA WINE

1 pound of veal scaloppine
Salt and pepper to taste
Sylvan Border Farm General Purpose Flour
4 tablespoons butter
1 teaspoon sesame oil or vegetable oil
¼ cup Marsala wine
2 tablespoons broth or water

Heat the butter and oil in a large heavy skillet. Place each piece of meat between two pieces of butcher paper or waxed paper. With a wooden mallet gently pound the veal to flatten it. Sprinkle with salt and pepper. Dust both sides of the veal with flour. Sauté meat in butter and oil, turning when lightly browned. Add Marsala. Cook another minute turning the meat once to flavor it. Place meat on a heated platter. Add the broth or water to the pan and scrape the bottom to dissolve the juices. Pour over the scaloppine and serve.
Serves 4

GRAVY

When the meat is done pour off all but two tablespoons of fat. Add ¼ cup of stock, water or wine to the juices. Stir and scrape the bottom of the pan as the juice heats. Add more stock until you have the quantity needed for your meal. Using 1 tablespoon of flour for each cup of stock in your pan, make a paste by adding cold water to the flour. Whisk the water and the flour until you have a smooth paste. Slowly add this paste to the simmering juice in your pan. Let the gravy heat until it thickens and then simmer for 3 minutes more.