Breaded Pork Cutlets and Oven Roasted Root Veggies

The last few weeks have been a major adjustment for me. When I found out I had Celiac Disease I was so relieved to know what was causing me to feel sick, but overwhelmed by the huge lifestyle change I needed to undergo. I admit I haven't been cooking much, or baking at all. Things I love to do. At first it was much easier just to buy pre-packaged foods that were labelled gluten-free than to try to make entire meals myself. I miss cooking and baking, and I miss healthy foods that taste good! I needed to get back into the kitchen. I have been cleaning out my pantry of all gluten containing foods, and replacing everything with items I can eat! I now have all the main staples for cooking and baking and have started to get back in the kitchen. I've missed it!

Ingredients:
Thinly sliced pork cutlets, 1 to 2 pounds
1 cup Glutino GF bread crumbs (or any other breading)
1/2 cup grated Parmesan cheese
1 Tbsp. plus 1 tsp. season salt (I use Tastefully Simple)
1 Tbsp. plus 1 tsp. garlic seasoning (I use TS Garlic Garlic)
1 egg, lightly beaten
3 cup assortment of root veggies (potatoes, carrots, parsnips, etc)
2 Tbsp. EVOO, divided

Directions:
In a shallow dish, lightly beat one egg. In another shallow dish mix the breadcrumbs, Parmesan cheese and 1 tsp. season salt and 1 tsp. garlic seasoning.

Drag the pork cutlets through the egg wash and through the breadcrumb mix. Lay into a heated skillet with 1 Tbsp. EVOO. Repeat with remaining cutlets. Let them get brown and crispy before turning.

Wash, peel and cut the root veggies to desired size. Toss with 1 Tbsp. EVOO and 1 Tbsp. of garlic seasoning and 1 Tbsp. of season salt. Spread out on a baking sheet and roast in a 450 degree oven for 35 minutes (may be longer or shorter time depending on the size of the veggies). Potatoes should be soft and cooked through, carrots and parsnips will appear dry and withered.