Gluten-Free Breaded Chicken Cutlets
Crispy, golden, and irresistibly tender, these Gluten-Free Breaded Chicken Cutlets deliver all the satisfying crunch of a classic breaded chicken recipe—without the gluten. Perfect for anyone with dietary restrictions or simply looking to enjoy a lighter twist, this recipe features juicy, pounded-to-perfection chicken breasts coated in a flavorful blend of gluten-free flour, seasoned bread crumbs, and aromatic spices like paprika and garlic powder. Quickly pan-fried in olive oil to achieve a perfectly crisp exterior, these cutlets are a versatile main course that pairs beautifully with salads, roasted veggies, or pasta. Ready in just 35 minutes, they’re served with refreshing lemon wedges for a zesty finish that brightens every bite. Whether you’re cooking for the family or meal prepping for the week, this is your new go-to recipe for gluten-free breaded chicken!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Gluten-free bread crumbs
- 0.5 cup Gluten-free all-purpose flour
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.25 cup Olive oil
- 4 Lemon wedges
Instructions
Begin by preparing the chicken. Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch.
In a shallow dish, combine the gluten-free flour with salt, black pepper, garlic powder, and paprika.
In another shallow dish, beat the eggs thoroughly.
In a third shallow dish, spread the gluten-free bread crumbs for the final coating.
Dredge each chicken piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
Dip the floured chicken into the beaten eggs, allowing any excess egg to drip off.
Press the chicken into the gluten-free bread crumbs, making sure each piece is well-coated on both sides.
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, add the breaded chicken cutlets to the skillet. Cook for about 5 to 7 minutes on each side or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest on a plate lined with paper towels to absorb any excess oil.
Serve the gluten-free breaded chicken cutlets with lemon wedges on the side for a refreshing, zesty garnish.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 9.3 g | ||
| Protein | 246.3 g | 493% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 316 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
