Gluten Free Chicken Cutlets
The ultimate comfort food, Gluten Free Chicken Cutlets are crispy on the outside and tender on the inside. This easy weeknight dinner is perfect for satisfying cravings. Serve them with your favorite sides for a meal everyone will love!
Equipment
- Skillet
- Chef's Knife
- Mixing Bowl
- Whisk
Ingredients
- 1 pound skinless boneless chicken breasts
- 1/4 cup gluten-free all-purpose flour
- to taste Salt and pepper
- 1 large egg
- 1 tablespoon water
- 3/4 cup gluten-free breadcrumbs
- 1 1/2 teaspoons dried Italian seasoning
- 3/4 teaspoon garlic powder
- for frying Olive oil
- for garnish Fresh parsley
- for serving, optional Lemon wedges
Instructions
- Place chicken breasts between plastic wrap and pound them to about 1/4 inch thickness. If the breasts are thick, slice them in half horizontally for even pieces.
- In a shallow bowl, combine gluten-free flour, salt, and pepper. In a separate bowl, whisk together the egg and water. On a plate, mix gluten-free breadcrumbs with dried Italian seasoning and garlic powder.
- Dunk each chicken piece first into the flour, then into the egg mixture, and finally into the breadcrumb mixture, ensuring a complete and even coat.
- In a skillet, warm a thin layer of olive oil over medium heat. Cook the coated chicken cutlets for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.
- Transfer the cutlets to a paper towel-lined plate to drain excess oil. Serve warm, with parsley on top and an optional lemon wedge on the side for squeezing.
Notes
Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked cutlets for up to 3 months. Enjoy them warm!