What’s not to love about Kitchen Wisdom Gluten Free Chicken Cutlets? I make a couple of pounds and use the leftover chicken for a few additional meals. My favorite left over chicken cutlet is atop salad for lunch or dinner; just take it out of the fridge, make your salad, cut the chicken into strips and place over the greens. You can also make a super quick chicken cutlet parmigiana – bake it in a shallow baking dish for 15 minutes on 350 with some cheese (like mozzarella or provolone) and some left over Sunday sauce atop and on the bottom . I made these gluten free chicken cutlets in breadcrumb with mushrooms in lemon sauce, click here for recipe.
When I make chicken cutlets, regardless of coating, I always use the double dip method. Double dipping is key to a crispy coated exterior and a warm juicy interior. Dip chicken in egg, followed by breadcrumb, then repeat, then cook. It is not necessary to cook in gobs of oil – just use a thin coating of olive oil in a fry pan on a medium high heat. These chicken cutlets are delicious hot or at room temperature and they also store really well for a few days in the fridge.
1 pound Chicken cutlets cleaned and pounded thin
2 Eggs, beaten
3 tablespoons Olive Oil
3/4 cup GF rice cracker meal* or your favorite unflavored GF breadcrumbs
1 tablespoon Parmesan or Locatelli Grated Cheese
¼ teaspoon Salt
¼ teaspoon Garlic granules
¼ teaspoon Onion granules
¼ teaspoon Parsley flakes
(optional) Crushed Red Pepper flakes or Cayenne, to taste
I use gluten free rice crackers pulsed a few times in the food processor. *Click here for instructions. Combine the cracker meal and spices in a shallow bowl and whisk with fork. Prep the chicken cutlets, rinse and pound to approximately 3/8” thickness. Beat the eggs in a shallow bowl. Place the dipping bowls and cutlets in an assembly line, also prep a plate or cookie sheet with paper towel.
Dredge both sides of each cutlet in egg, then in the breadcrumb mixture. Then repeat both steps. When thoroughly coated, place the cutlet in the hot pan. Warm a fry pan to medium high and add 1 tablespoon of olive oil to the pan, allow the oil to heat all of the way through. An even coating of oil lining the pan is all that is necessary. Add cutlets to the pan, allowing a couple of inches of room between them so the air circulation can help them cook evenly and with a proper coating texture.
Cook cutlets for approximately 5-6 minutes on one side, then about 4 minutes on the other. When the cutlet is ready to be flipped, the poultry will begin to shrink on all sides and some moisture will sweat out in the center. Also, bubbles will form on the sides of the cutlets which will be strong and consistent. Add additional oil to pan as necessary, drizzle it between the cutlets if the pan gets too dry. Remove cutlets to cookie sheet covered with paper towel. Serve hot or room temperature.
“Chicken Cutlet in Breadcrumb” by Liz Conforti, Forget What You Know About Wheat(c) 2015
Click here for Mushrooms in Lemon Sauce
“Breadcrumbs”, Kitchen Wisdom Gluten Free
Click here for Roasted Potatoes with Rosemary
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