Gluten-Free Chicken Cutlets
Crispy, golden gluten-free chicken cutlets ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 pound skinless boneless chicken breasts
- 1/4 cup gluten-free all-purpose flour
- salt to taste
- black pepper to taste
- 1 large egg
- 1 tablespoon water
- 3/4 cup gluten-free breadcrumbs
- 1 1/2 teaspoons dried Italian seasoning
- 3/4 teaspoon garlic powder
- olive oil for frying, a thin layer
- fresh parsley for garnish
- lemon wedges for serving, optional
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound or roll them to 1/4-inch thickness; if very thick, slice each breast horizontally into two even cutlets.
- Season the flour with salt and pepper in a shallow bowl.
- In a second shallow bowl, whisk the egg with the tablespoon of water until combined.
- In a third shallow plate or bowl, mix the gluten-free breadcrumbs with the dried Italian seasoning and garlic powder.
- Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumb mixture to coat evenly on both sides.
- Heat a thin layer of olive oil in a skillet over medium heat until shimmering.
- Cook the coated cutlets 3–4 minutes per side, flipping once, until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer cooked cutlets to a paper towel-lined plate to drain briefly.
- Serve warm, garnished with fresh parsley and lemon wedges if desired.
Equipment
- Cutting Board
- meat mallet or rolling pin
- three shallow bowls or plates
- Skillet
- tongs or spatula
- Paper Towels
Notes
- Pound chicken to even thickness for uniform cooking.
- Use a thin layer of oil so cutlets shallow-fry, not deep-fry.
- Check doneness with a thermometer for best results.
- Use gluten-free certified ingredients if needed for celiac sensitivity.