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Gluten-Free Chicken Cutlets
Gluten-Free Chicken Cutlets are super crispy, and extra tender thanks to a simple slicing trick. Perfect for a quick and easy dinner that can be served many different ways.
Servings 4
Calories 829kcal
Ingredients
- 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
For the Chicken:
- Pat the chicken breasts dry with paper towels then slice them into 3/4 - 1" wide strips. You should get 4 slices per 8oz chicken breast.
- Working one at a time, place a strip CUT SIDE UP on a cutting board then cover with a piece of plastic wrap. Use a meat mallet to gently pound the strip down and out as thin as possible without tearing the chicken. Transfer to a large platter or half sheet pan then repeat with the remaining chicken strips. Season both sides of each cutlet lightly with salt and pepper then refrigerate while you set up the breading station.
For the Breading:
- Gluten free flour: to a shallow bowl, add the gluten-free flour then season lightly with salt and pepper and stir with a fork to combine.
- Gluten free breadcrumbs: to another shallow bowl, add the breadcrumbs, parmesan cheese, dried parsley, dried basil, and garlic powder then season lightly with salt and pepper and stir with the fork to combine.
- Eggs: to a third shallow bowl add the eggs and 1 Tablespoon water then season lightly with salt and pepper and whisk with the fork to combine.
- Line the bowls up in the following order: flour, eggs, breadcrumbs.
- Use your left hand to dip one cutlet at a time into the seasoned flour then shake off any excess. Place it into the egg mixture.
- Use your right hand to coat both sides of the cutlet in the egg mixture then let the excess drip off. Place it in the breadcrumb mixture.
- Use your left hand to coat each side of the cutlet in the breadcrumb mixture, pressing it into the chicken to ensure it sticks.
- Place the breaded cutlet back onto the platter/sheet pan then repeat with the remaining chicken. Once all the chicken has been breaded, refrigerate for 20-30 minutes. This is an essential step so the breading does not fall off the chicken while cooking.
To Cook:
- Line a half sheet pan with paper towels then place cooling racks on top and set aside.
- Place the chicken cutlets on the counter to remove the chill while you heat the oil up.
- To a large, 12” skillet with high sides, add the oils then place over medium-high heat. Once the oil is hot, drop in a bit of the breadcrumb mixture to test it. If it pops and spits, the heat is too high. If it sinks, it’s too cold. If it sizzles, the oil is ready.
- Add 2 - 3 chicken cutlets into the hot oil - don’t crowd the pan. Turn the heat down slightly once the cutlets start uniformly cooking, and continue to adjust the heat up or down while cooking as needed to maintain a steady sizzle.
- Cook until the cutlets are golden brown on one side, 1 minute, then flip and cook until the second side is golden brown, another minute or so. Flip each cutlet back over then cook for another 30 seconds - 1 minute per side, or until the cutlets are deep golden brown and cooked to an internal temperature of 165 degrees.
- Transfer the cutlets to the prepared cooling rack to drain then repeat with the remaining chicken. Serve immediately or keep the cutlets warm inside a 250 degree oven for up to 1 hour.
Notes
- You can use your favorite gluten-free flour blend for this recipe. I typically use Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
- If your chicken breasts are larger than 8oz each, plan on having extra egg + breading ingredients on hand to accommodate the additional chicken.
- Estimated nutritional information includes all the oil.
Nutrition
Calories: 829kcal | Carbohydrates: 59g | Protein: 34g | Fat: 51g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 622mg | Potassium: 482mg | Fiber: 4g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg