Description
These Crispy Gluten-Free Chicken Cutlets are packed with flavor and made simple. Perfect for a quick dinner that everyone will love—they’re healthy and totally satisfying!
Ingredients
Scale
- 2, 8 oz chicken breasts
- salt and pepper
- 1/2 cup gluten-free flour blend, see notes
- 1–1/2 cups gluten-free panko-style breadcrumbs, Kikkomen brand recommended
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/3 cup extra virgin olive oil
- 1/3 cup neutral-tasting high-heat cooking oil like canola, vegetable, or avocado oil
Instructions
- Pat the chicken breasts dry using paper towels and slice them into strips that are 3/4 to 1 inch wide. Aim for 4 slices per each 8 oz chicken breast.
- Place a chicken strip CUT SIDE UP on a cutting board, cover it with plastic wrap, and gently pound it with a meat mallet to ensure it's as thin as possible without tearing.
- Once pounded, transfer the strip to a large platter or half sheet pan. Repeat the process with all chicken strips. Lightly season each cutlet on both sides with salt and pepper, then refrigerate them while preparing the breading station.
Notes
Ensure to use gluten-free breadcrumbs for the best results.
You can use your favorite high-heat cooking oil for frying.
These chicken cutlets are great served with a side salad or your favorite dipping sauce.
Nutrition
- Serving Size: 1 cutlet
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 170mg