Looking for a tasty and gluten-free dinner recipe that’s easy to make? Look no further than these cheesy chicken cutlets. This simple dish combines the savory flavors of chicken, cheese, and a crispy breadcrumb coating, all without the added gluten.
If you can’t find ready-made chicken cutlets in your local grocery store, butterfly and pound regular chicken breasts between two sheets of plastic wrap with a rolling pin or meat mallet until ¼-inch thick.
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
4 6-oz. boneless, skinless chicken cutlets
3/4 c. almond flour
Sea salt and black pepper, to taste
3 large eggs
1/4 c. water
3/4 c. gluten-free panko breadcrumbs
1/4 c. Parmesan cheese, finely grated
2 t. Italian seasoning
1 c. olive oil, divided*
For this application, use regular olive oil instead of extra-virgin olive oil, which has a higher smoke point.
Directions:
- Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and stir to combine. Set aside.
- Whisk the eggs and water until thoroughly combined, then transfer to a shallow, wide bowl or pie pan. Set aside.
- Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in a food processor until fine. Transfer to a rimmed plate or pie pan and set aside.
- Pat the chicken dry with a paper towel. Then, dredge each cutlet in the almond flour, egg mixture, and breadcrumbs. Be sure to shake off any excess almond flour and egg before proceeding to the next step. Press the chicken firmly into the breadcrumb mixture to ensure it is evenly coated.
- When finished, transfer each cutlet to a wire rack for 5-10 minutes to “set up.”
- Add half a cup of olive oil to a 12″ cast iron skillet set over medium-high heat. Once the oil starts to shimmer, add two of the cutlets in batches.
Tip: For best results, don’t do all four cutlets simultaneously to prevent overcrowding. The excess steam from overcrowding will interfere with the browning process. - Cook the chicken on one side until golden brown and crispy, approximately 4-5 minutes, before flipping. When each breast is flipped, reduce the heat to medium and cook on the second side for about 5 minutes or until the chicken is cooked.
- Remove from heat and transfer the cutlets to a wire rack inside a rimmed baking pan. Gently remove excess oil with paper towels.
- Carefully drain the used olive oil from the skillet and wipe the excess with a paper towel. Add olive oil to the skillet and repeat the process with the chicken cutlets.
Remove from the heat and transfer the cutlets to the wire rack with the first batch. Allow chicken to rest for 5 minutes. Slice and serve immediately with your choice of sides or over a mixed green salad. Enjoy!
These cheesy gluten-free chicken cutlets are a delicious and satisfying meal perfect for any night of the week. For a complete and flavorful meal, serve them with your favorite sides, such as roasted vegetables or a fresh salad.
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