Introducing my irresistible chicken cutlet recipe! These delectable cutlets can be made gluten-free and are incredibly easy to prepare. The secret to their mouthwatering flavor lies in the simple yet flavorful seasoning, combined with the perfect crispiness achieved through a golden pan-fry. Whether you’re a busy weeknight cook or a beginner in the kitchen, this recipe will have you savoring juicy and tender chicken cutlets in no time. Plus, with the option to make them gluten-free, everyone can enjoy this satisfying dish. So, let’s dive into the recipe and embark on a culinary journey that will leave your taste buds delighted!

KEY INGREDIENTS:

Chicken: Using thin-sliced chicken breasts for chicken cutlets offers the convenience of faster cooking times, allowing you to enjoy a delicious meal in a fraction of the time. Additionally, the thinness of the chicken ensures a more even and consistent cooking, resulting in tender and juicy cutlets that are ready to be savored.

Seasonings: Seasonings play a crucial role in elevating the flavor profile of chicken cutlets, allowing you to customize them to your taste preferences. From classics like garlic powder and Italian seasoning to adventurous choices like cajun spice or lemon pepper. The possibilities for seasoning your chicken cutlets are endless and provide a delightful burst of flavor with every bite.

Breadcrumbs: You have various options for breadcrumbs when making chicken cutlets. Transitioning from traditional to gluten-free, you can choose between classic bread crumbs, panko, or crushed cornflakes to add a delightful crunch to your cutlets.

MAKE IT GLUTEN FREE/DAIRY FREE:

To make my chicken cutlet recipe gluten-free, start by substituting regular breadcrumbs with gluten-free breadcrumbs. You will need to do the same with the flour. To ensure they adhere to the chicken, blend the gluten-free breadcrumbs in a food processor until they become smaller in size. This will create a finer texture, allowing them to coat the chicken cutlets perfectly. Additionally, if you prefer a dairy-free option, simply omit the cheese or use a dairy-free alternative.

CHECK OUT MY OTHER RECIPES:

Quick and Easy Chicken Piccata

Tender and Versatile Instant Pot Pulled Pork

Fresh and Bright Roasted Greek Salad

Print Recipe

Chicken Cutlets

No time to cook? I’ve got you covered with my fast and easy Chicken Cutlet recipe! Tender chicken breasts coated in breadcrumbs and fried until golden brown and crunchy. Serve it up with your choice of sides and dinner is ready in no time at all!

Course: Main Course

Keyword: chicken, chicken breast, chicken cutlets, dairy free, fried chicken, gluten free, quick dinner

Ingredients

• 2 lbs thin sliced chicken breast
• 1 cup flour or gluten free flour blend
• 3 eggs
• 1½ cups breadcrumbs or gluten free breadcrumbs
• ½ cup grated Pecorino Romano cheese optional
• 2 tbsp arrowroot flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ cup oil

Instructions

• Preheat the oven to 300°F.
• PREP: In a small bowl, mix together the salt, pepper, Italian seasoning, garlic powder, and onion powder. Set aside.
• In a shallow bowl, mix together the flour and half the seasoning mixture. Set aside. In a second shallow bowl, beat the eggs and set aside. In another shallow bowl, mix together the breadcrumbs, cheese, arrowroot flour, and the rest of the seasoning mixture.
• DREDGE: Begin breading the chicken by coating it in the flour mixture, then the egg, and finally in the breadcrumb mixture. Using the palm of your hand press the breadcrumbs into the chicken to help it stick. Repeat this process (flour – egg – breadcrumbs) for all of the chicken. Set aside.
• COOK: Once all of the chicken is breaded, heat a skillet on medium heat. When the skillet is warmed through add the oil. Begin to fry the chicken by placing a few pieces in the skillet at a time. Cook the chicken on each side for about 5 minutes or until golden brown. Be careful not to crowd the pan or else the chicken will not brown properly.
• When the chicken is golden brown on both sides, place it on a sheet pan lined with a baking rack. Keep the sheet pan with the cooked chicken in the oven to keep warm while you continue to fry the rest of the chicken.
• SERVE: Use a meat thermometer to ensure the chicken is at least 165°F and thoroughly cooked. Serve with your choice of sides.

Notes

*To make this recipe gluten free, use a gluten free flour blend and gluten free breadcrumbs. I like to put the breadcrumbs in a blender to make them smaller because it coats the chicken better.
*To make this recipe dairy free, leave out the cheese or use a dairy free alternative.
*I used avocado oil to fry my cutlets, but you can use whatever oil you like. I suggest something that can withstand a high heat.

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