Set up the chicken coating station by putting the almond and Parmesan mixture in a pie plate, or
other deep plate, and do the same for the gluten - free flour.
Meanwhile, in a bowl or
deep plate, beat the egg and mix in all the other ingredients except the vegetable oil.
Stir the cornflour / cornstarch with 4 - 5 tablespoons water; put the breadcrumbs in
a deep plate.
Give the gelatin leaves to
a deep plate and cover them with cold water.
Pour enough polenta to coat the bottom of
a deep plate.
Place the slices in
a deep plate, drizzle them with salt and cover with cold water for about an hour.
For each serving, put a big scoop of rice in the center of
a deep plate or shallow bowl.
And don't forget our new tableware collection: marble - look trays, bowls and
deep plates can be used for stylish gatherings and also make great decorations!