The Best Gluten-Free Chicken Cutlet Recipe

Chicken cutlets with its crispy delicious breading and juicy chicken inside, seem like they would be easy to make gluten-free. I mean, you just swap out gluten-free bread crumbs and flour for the original versions, right? Well, not quite. It’s a little tricky getting that gluten-free, crispy coating just right; but that’s exactly what this best gluten-free chicken cutlet recipe does. It gets it oh so right.

What makes gluten-free cutlets tricky is that gluten-free breadcrumbs don’t have the same flavour or texture, as traditional ones. They require more seasoning to get the same level of taste, as the original version. So, on top of having to add more seasoning to the bread crumbs, you also have to build flavour into every layer of the cutlets. For example, you also have to season the egg wash and season the flour dredge more than you normally would. However, once you bite into the best gluten-free chicken cutlets, you’ll taste the difference, and know it was worth the effort.

The Best Gluten-Free Chicken Cutlet Recipe Ever

Ingredients :

Cutlets

• 9 cutlets cut from 3-4 chicken breasts

For Breadcrumbs Mix

• 2 cups plain, gluten-free bread crumbs (I use Life Smart or President’s Choice)
• 3/4 c Parmesan (optional)
• 1 tsp each of granulated onion, granulated garlic, salt, and black pepper to taste
• 1/2 tsp fresh parsley
• 1 tsp basil paste or minced fresh basil
• 1 tsp baking powder

BREAD CRUMB TIP: When choosing a brand of gluten-free breadcrumbs, you want ones that are not pre-seasoned and are not Panko. While I enjoy Panko breadcrumbs, the gluten-free ones tend to get a lot saltier after they are fried. So if you prefer using Panko,  be sure to slightly under-season them before cooking.

For Egg Mix

• 3 large eggs
• 3/4 tsp fresh parsley
• 1 tsp basil
• 1/4 tsp each salt and pepper

For Flour Mix

• 1 cup Robin Hood gluten-free all-purpose flour blend (or your preferred gluten-free all-purpose flour brand)
• 1/2 tsp each of black pepper, granulated garlic, granulated onion, and salt

For Frying

• Veg oil
• 1-2 cloves garlic

Directions

Preparing The Breadcrumbs

• In a food processor, blitz parmesan cheese and breadcrumbs- until breadcrumbs are fine like sand.

• Pour out half of the breadcrumbs into a shallow pie plate, pan, or bowl.
• To the other half add in the seasoning and herbs and blitz again.
• Mix the two halves of breadcrumbs together, add in the baking powder, and mix again.

• Set aside.

Preparing The Egg Mix

• In a shallow pie plate, pan, or bowl, crack the eggs.
• Add herbs to the eggs, beat well with a fork or whisk.

• To this mixture add in the seasoning.
• Mix really well with a fork.

Preparing The Flour Mix

• In a shallow pie plate, pan, or bowl, mix flour and seasonings.

• Mix well using another fork.

Bread The Cutlets

• Set up your breading station.
• One plate has the raw chicken cutlets.
• Next, line up your shallow pie plate, pan, or bowl, of flour, egg, breadcrumbs.

• Have a clean plate at the other end of your breading station for the breaded cutlets.
• To bread cutlets, cover your chicken cutlet in flour-ensuring no area is left uncovered. Tap off excess flour.

• Next, dip the floured cutlet into the egg mixture-ensuring no area is left uncovered.

• Place the egg-covered cutlet into breadcrumbs and cover completely. Pat the breadcrumbs in with your hand. This is so that they are pressed into the cutlet-ensuring no area is left uncovered.

• Repeat until all cutlets are covered with breadcrumbs.

For Frying

• In a large frying pan, pour about 1/4 inch of oil in the bottom of the pan.
• Thickly slice 2 garlic cloves
• Heat oil with garlic in it to flavour the oil. Do not let the garlic burn.

• When the oil shimmers or has reached 350° remove the garlic.
• Gently, place the cutlets in the pan. Place them in an even layer; so they are not overlapping in the pan. This could be 1-3 cutlets in the pan (depending on their size) at one time.

• Cover a large baking sheet with parchment paper.
• Turn oven to 300°.
• Fry chicken cutlets until they are all golden brown on both sides. Depending in the thickness, it could take 6-8 minutes to cook. Fry the remaining cutlets.
• Do not overcook.
• Place the cooked chicken cutlets in the oven to stay warm, for up to 15 minutes, on a rimmed cookie sheet.
• Once cooked, serve immediately.

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Chicken cutlets are great for a weeknight dinner, or on any special occasion menu. Plus, leftovers make perfect cold or hot sandwiches so don’t hesitate to make a few extra.

You can even prepare batches of gluten-free chicken cutlets ahead of time and freeze them raw for when you need them. To do this you need to separate the cutlets with parchment or wax paper and place them in a container or freezer bag. You can keep these in the freezer for 4-6 weeks. Simply defrost the cutlets in the fridge, and then fry them.

When freezing anything, make sure to label it with the name, the date it was made, and even reheating or cooking instructions. I like to keep any make-ahead meals that I freeze on my freezer list, as this ensures that it is used in time and I know what meal options I have.

There are multiple ways to serve them. First, topped with a tomato-basil marinara sauce and cheese for the ultimate old-school Chicken Parmigiana. Or serve them with a light lemon caper sauce, or you can just serve them plain with some roasted squash with apples and onions on the side. However you serve them, you will love them.

Buon Appetito

The Best Gluten-Free Chicken Cutlet Recipe Ever

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

Cutlets

• 9 cutlets cut from 3-4 chicken breasts

For Breadcrumbs Mix

• 2 cups plain, gluten-free bread crumbs (I use Life Smart or President’s Choice)
• 3/4 c Parmesan (optional)
• 1 tsp each of granulated onion, granulated garlic, salt, and black pepper to taste
• 1/2 tsp fresh parsley
• 1 tsp basil paste or minced fresh basil
• 1 tsp baking powder

For Egg Mix

• 3 large eggs
• 3/4 tsp fresh parsley
• 1 tsp basil
• 1/4 tsp each salt and pepper

For Flour Mix

• 1 cup Robin Hood gluten-free all-purpose flour blend (or your preferred gluten-free all-purpose flour  brand)
• 1/2 tsp each of black pepper, granulated garlic, granulated onion, and salt

For Frying

• Veg oil
• 1-2 cloves garlic

INSTRUCTIONS/NOTES/TIPS

Preparing The Breadcrumbs

• In a food processor, blitz parmesan cheese and breadcrumbs- until breadcrumbs are fine like sand.
• Pour out half of the breadcrumbs into a shallow pie plate, pan, or bowl.
• To the other half add in the seasoning and herbs and blitz again.
• Mix the two halves of breadcrumbs together, add in the baking powder, and mix again.
• Set aside.

Preparing The Egg Mix

• In a shallow pie plate, pan, or bowl, crack the eggs.
• Add herbs to the eggs, beat well with a fork or whisk.
• To this mixture add in the seasoning.
• Mix really well with a fork.

Preparing The Flour Mix

• In a shallow pie plate, pan, or bowl, mix flour and seasonings.
• Mix well using another fork.

Bread The Cutlets

• Set up your breading station.
• One plate has the raw chicken cutlets.
• Next, line up your shallow pie plate, pan, or bowl, of flour, egg, breadcrumbs.
• Have a clean plate at the other end of your breading station for the breaded cutlets.
• To bread cutlets, cover your chicken cutlet in flour-ensuring no area is left uncovered. Tap off excess flour.
• Next, dip the floured cutlet into the egg mixture-ensuring no area is left uncovered.
• Place the egg-covered cutlet into breadcrumbs and cover completely. Pat the breadcrumbs in with your hand. This is so that they are pressed into the cutlet-ensuring no area is left uncovered.
• Repeat until all cutlets are covered with breadcrumbs.

For Frying

• In a large frying pan, pour about 1/4 inch of oil in the bottom of the pan.
• Thickly slice 2 garlic cloves
• Heat oil with garlic in it to flavour the oil. Do not let the garlic to burn.
• When the oil shimmers or has reached 350° remove the garlic.
• Gently, place the cutlets in the pan. Place them in an even layer; so they are not overlapping in the pan. This could be 1-3 cutlets in the pan (depending on their size) at one time.
• Cover a large baking sheet with parchment paper.
• Turn oven to 300°.
• Fry chicken cutlets until they are all golden brown on both sides. Depending in the thickness, it could take 6-8 minutes to cook. Fry the remaining cutlets.
• Do not overcook.
• Place the cooked chicken cutlets in the oven to stay warm, for up to 15 minutes, on a rimmed cookie sheet.
• Once cooked, serve immediately.

NOTES/TIPS

• When choosing a brand of gluten-free breadcrumbs, you want ones that are not pre-seasoned and are not Panko. While I enjoy Panko breadcrumbs, the gluten-free ones tend to get a lot saltier after they are fried. So if you prefer using Panko, be sure to slightly under-season them before cooking.
• You can prepare batches of these gluten-free chicken cutlets ahead of time and freeze them raw for when you need them. To do this you need to separate the cutlets with parchment or wax paper and place them in a container or freezer bag. You can keep these in the freezer for 4-6 weeks. Simply defrost the cutlets in the fridge, and then fry them.

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