Gluten-Free Breaded Meat Cutlet
Discover the perfect crispy delight with this Gluten-Free Breaded Meat Cutlet recipe, a mouthwatering twist on a classic favorite made accessible for those avoiding gluten. These tender, thinly sliced cutlets—whether chicken, pork, or veal—are seasoned to perfection and coated in a flavorful tri-layer breading featuring gluten-free flour, an egg wash, and a Parmesan-infused breadcrumb mixture. Gently fried in a sizzling blend of olive oil and butter, these golden-brown cutlets boast a satisfying crunch on the outside with juicy, flavorful meat on the inside. Ready in just 35 minutes, this versatile recipe is ideal for weeknight dinners or special occasions. Pair these cutlets with a fresh salad, fluffy rice, or roasted vegetables for a hearty, gluten-free meal the whole family will love!
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Recipe Information
Ingredients
- 4 pieces Thinly sliced meat cutlets (chicken, pork, or veal)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Gluten-free all-purpose flour
- 2 whole Large eggs
- 1 tablespoon Water
- 1 cup Gluten-free breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Dried parsley
- 0.25 cup Olive oil
- 2 tablespoons Butter
Instructions
Season the meat cutlets with salt, black pepper, and garlic powder on both sides. Let them rest for a few minutes.
Place the gluten-free flour on a shallow plate.
In a separate shallow bowl, beat the eggs with water until completely blended to create an egg wash.
Combine the gluten-free breadcrumbs, grated Parmesan cheese, and dried parsley in another shallow dish, mixing well.
Dredge each meat cutlet in the gluten-free flour, making sure both sides are lightly coated, and shake off any excess flour.
Dip the floured cutlets in the egg wash, ensuring they are completely covered and allowing any excess to drip off.
Coat the cutlets evenly with the breadcrumb mixture by pressing them gently to adhere the crumbs.
Heat the olive oil and butter in a large skillet over medium heat.
Once the oil and butter mixture is hot, add the breaded cutlets to the skillet without overcrowding the pan.
Cook the cutlets for about 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C) for poultry.
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the gluten-free breaded meat cutlets immediately with your choice of side dishes such as salad, rice, or potatoes.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 5050 mg | 220% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.5 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 528 mg | 41% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1388 mg | 30% | |
*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.
