Gluten-Free Chicken Cutlet
Crispy, golden, and completely gluten-free, this Gluten-Free Chicken Cutlet recipe is a game-changer for dinner menus. Featuring tender chicken breasts coated in a flavorful blend of gluten-free breadcrumbs, grated Parmesan, and aromatic spices, every bite is packed with crunch and savory goodness. A light dredge in gluten-free flour followed by a dip in an egg wash ensures the perfect crust, while a quick pan-fry in olive oil delivers that irresistible golden-brown finish. Served with a sprinkle of fresh parsley and a squeeze of zesty lemon, these cutlets are as versatile as they are delicious—ideal for a quick weeknight meal or a crowd-pleasing dinner party. Ready in just 30 minutes, this recipe is perfect for those seeking a gluten-free twist on a classic comfort food.
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Ingredients
- 2 large pieces chicken breasts
- 1 cup gluten-free breadcrumbs
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 large egg
- 2 tablespoons milk
- 0.5 cup gluten-free all-purpose flour
- 0.25 cup olive oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2-inch.
Step 2
In a shallow dish, combine the gluten-free breadcrumbs, grated Parmesan cheese, salt, black pepper, and garlic powder. Mix well.
Step 3
In another shallow dish, whisk together the egg and milk.
Step 4
Place the gluten-free all-purpose flour on a separate plate.
Step 5
Dredge each chicken breast in the flour, shaking off any excess. Dip them next into the egg mixture, and finally coat them in the breadcrumb mixture. Press the breadcrumbs lightly to ensure they adhere well to the chicken.
Step 6
Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken breasts, making sure not to overcrowd the pan.
Step 7
Cook the chicken for about 4-5 minutes per side until they are golden brown and reach an internal temperature of 165°F (75°C).
Step 8
Remove the chicken cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 9
Garnish the chicken cutlets with chopped parsley and serve with lemon wedges on the side for a fresh, zesty finish.
Nutrition Facts
| Serving size | 906.9 grams (906.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2468 |
| Total Fat 97.50g | 125% |
| Saturated Fat 19.20g | 96% |
| Polyunsaturated Fat 7.30g | |
| Cholesterol 571mg | 190% |
| Sodium 3701mg | 161% |
| Total Carbohydrate 235.00g | 85% |
| Dietary Fiber 10.80g | 39% |
| Total Sugars 10.50g | |
| Protein 156.40g | 313% |
| Vitamin D 67IU | 334% |
| Calcium 518mg | 40% |
| Iron 9mg | 51% |
| Potassium 400mg | 9% |
Source of Calories