Description
Enjoy Crispy Gluten-Free Chicken Cutlets, featuring tender chicken, a crunchy panko coating, and easy preparation. Perfect for a weeknight dinner or a delightful meal any time.
Ingredients
Scale
- 2, 8 oz chicken breasts
- salt and pepper
- 1/2 cup gluten-free flour blend
- 1–1/2 cups gluten-free panko-style breadcrumbs
- 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 with paper towels and slice them into 3/4 to 1-inch wide strips, yielding about 4 slices per chicken breast.
- Place a chicken strip cut side up on a cutting board, cover with plastic wrap, and pound with a meat mallet until thin without tearing.
- Transfer each pounded strip to a platter or half sheet pan, seasoning both sides lightly with salt and pepper. Refrigerate while preparing the breading station.
Notes
Make sure to use gluten-free flour and breadcrumbs to keep the dish gluten-free.
The chicken can be pounded and seasoned in advance for a quicker cooking process later.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 175mg