Chicken Cutlets that are Gluten-Free a Healthy and Delicious Chicken Recipe
We love this chicken cutlet recipe because it’s so delicious and can be served so many ways. Crispy thin cuts of chicken breaded, fried and served over your favorite carb or bed of greens.
What Ingredients Do you Need For Chicken Cutlets?
- This Slices of Boneless Chicken Breast
- Almond Flour
- Eggs
- Gluten-Free Panko Bread Crumbs
- Parmesan Cheese
- Italian Seasoning
Delicious Dinner of Chicken Cutlets that are Gluten-Free
- 4 6 oz. boneless skinless chicken cutlets
- 3/4 cup almond flour
- 3 large organic eggs
- 1/4 cup water
- 3/4 cup gluten-free panko breadcrumbs
- 1/4 cup Parmesan cheese,finely grated
- 2 teaspoons Italian seasoning
- 1 cup olive oil, divided*
- salt and black pepper, taste
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Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and stir to combine. Set aside.
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Whisk the eggs together with the water until thoroughly combined and transfer to a shallow, wide bowl or pie pan. Set aside.
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Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in food processor until fine. Transfer to a rimmed plate or pie pan and set aside.
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Pat the chicken dry with a paper towel and then dredge each cutlet in the almond flour, then the egg mixture, and finally, the breadcrumbs. Be sure to shake off any excess almond flour and egg before moving to the next step. Press the chicken firmly into the breadcrumb mixture to ensure they are evenly coated on each side.
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When finished, transfer each cutlet to a wire rack for 5-10 minutes to "set up."
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Add one-half cup olive oil to a 12" cast iron skillet set over medium-high heat. Working in batches, add two of the cutlets once the oil starts to shimmer.Tip: For best results, don't do all 4 cutlets at the same time to prevent overcrowding. The excess steam from overcrowding will interfere with the browning process.
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Cook the chicken on one side until golden brown and crispy, approximately 4-5 minutes, before flipping. As soon as each breast is flipped, reduce heat to medium and cook on second side about 5 minutes or until the chicken is cooked through.
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Remove from heat and transfer the cutlets to a wire rack set inside a rimmed baking pan and gently remove excess oil with paper towels.
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Carefully drain used olive oil from skillet and wipe excess with a paper towel. Add remaining olive oil to skillet and repeat process with the remaining chicken cutlets.
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Remove from heat and transfer the cutlets to the wire rack with the first batch. Allow chicken to rest for 5 minutes. Slice and serve immediately with your choice of sides or over a mixed green salad. Enjoy!
*For this application, use regular olive oil instead of extra virgin because it has a higher smoke point.
What is a Chicken Cutlet?
A cutlet means thin piece of meat. A cutlet can be chicken, veal or pork. Thinner slices of meat are quicker to cook and can be a great option for dinner when you don’t have a lot of time and need to get a meal on the table quickly.
If you can’t find ready-made chicken cutlets in your local grocery store, butterfly and pound regular chicken breasts between two sheets of plastic wrap with a rolling pin or meat mallet until 1/4-inch thick.
To “butterfly” a chicken breast means to cut the breast on the diagonal. Place the palm of your hand over the top of the chicken breast, and using a sharp knife, but the chicken on the diagonal to form two thinner pieces of breast. You can then pound lightly with a meat mallet.
Things You May Need –
Skillet = https://amzn.to/3pPrmdn
Gluten-Free Panko Bread Crumbs – https://amzn.to/2IOUFw9
Almond Flour – https://amzn.to/36W3491
We served our Chicken Cutlets over a bed of greens with a drizzle of dressing. You can also serve these cutlets with your favorite potatoes or favorite rice recipe.
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