Thin sliced Italian inspired chicken cutlets with a golden crust on the outside and juicy on the inside. 3 Different chicken cutlet recipes that can be made: Gluten Free, Egg Free, Dairy Free or Keto if you prefer a grain free version.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine All, DairyFree, Gluten Free, Keto, Low Carb
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Resting Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4chicken cutlets
Calories 294.9kcal
Author HealthyTasteOfLife
Ingredients
4boneless, skinless chicken breasts(~5 oz each, sliced into cutlets and pounded)
Prepare 3 separate shallow bowls: 1 with gluten free flour seasoned with a little salt, 2nd with beaten eggs mixed with 2 tbps water/milk, seasoned with a little salt. And 3rd with breadcrumbs (optional) also seasoned.
In a separate small bowl mix together all the seasonings to coat the meat.
Pound out chicken cutlets, season the chicken with the prepared seasoning mixture. Let the meat absorb the seasoning flavors for 20 minutes.
For Frying The Chicken Cutlets
Heat a thin layer of olive oil or grape-seed oil (that has high smoking point) in a large skillet over medium-high heat.
Coat each chicken cutlet with gluten free flour (I used buckwheat flour), shaking off the excess.
Then coat the cutlets in egg mixture then you have 2 options: 1) fry the cutlets without breadcrumbs. The egg being in the outside gives a really awesome golden color and the texture is much lighter and softer. Or 2) after dipping in egg, coat with gluten free breadcrumbs for a more crispy texture.
Sear until golden and firm, aprox. 3 minutes on each side.
Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches.
To Bake The Chicken Cutlets:
Preheat the oven to 425 F. Place the chicken on a baking sheet and spray with olive oil on both sides.
Bake for 10 minutes, turn each piece over and continue baking for an additional 12 minutes or until the chicken is cooked through. Baking times vary depending on thickness of the chicken.
To Make Keto Chicken Cutlets:
Dip the chicken cutlets in the egg mixture and then dredge in almond flour or any other nut flour or seed flour you like. If you can have dairy then you can definitely use some Parmesan cheese mixed with almond flour.
To Make Chicken Cutlets Without Egg
In a separate bowl mix together the minced garlic, stone ground mustard, olive oil, apple cider vinegar, dried parsley, water, vegan mayo and some salt and pepper to taste.
Coat the chicken cutlet in the "egg replacement" mixture then coat with gluten free flour (I used buckwheat).
Place into the heated skillet and brown each side approximately 3-4 minutes.
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Notes
Tips For Making Glute Free Chicken Cutlets
Remove the chicken from the refrigerator 20 minutes before you’re ready to cook, otherwise the cold meat will become tough and dry when cooked.
To have a crispy crust and juicy middle, be sure to wait until the oil is just hot enough to sizzle. The immediate sizzle is a sign that the oil is hot enough.
As soon as each cutlet is done, transfer it to a cooling rack, this will prevent the coating to turn soggy.
Use a fork to turn over the cutlets (tongs may dislodge the coating);
Leftovers can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Nutrition facts for 1 keto chicken cutlet:Calories: 362.6 | Total Carbohydrate:5.7 g; | Dietary Fiber: 2.5 g | Sugars: 1.0 g | Protein: 27.2 g.Nutrition facts for 1 chicken cutlet without egg: Calories: 296.8 | Total Carbohydrate: 9.2 g; | Dietary Fiber: 2.7 g | Sugars: 0.5 g | Protein: 21.6 g; | Cholesterol: 52.7 mg.