Gluten-Free Chicken Cutlet
Crispy, flavorful, and entirely gluten-free, this Gluten-Free Chicken Cutlet recipe is your new go-to for easy, satisfying dinners! Tender chicken breasts are pounded to an even thickness, coated with a perfectly seasoned blend of gluten-free breadcrumbs, Parmesan cheese, and aromatic spices, then pan-fried to golden perfection in olive oil. The light and crispy coating pairs beautifully with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a vibrant, zesty finish. Quick to make in just 30 minutes, this recipe is perfect for busy weeknights while remaining elegant enough for entertaining. Whether served alongside a salad, roasted vegetables, or gluten-free pasta, these chicken cutlets are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 large pieces chicken breasts
- 1 cup gluten-free breadcrumbs
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 large egg
- 2 tablespoons milk
- 0.5 cup gluten-free all-purpose flour
- 0.25 cup olive oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2-inch.
In a shallow dish, combine the gluten-free breadcrumbs, grated Parmesan cheese, salt, black pepper, and garlic powder. Mix well.
In another shallow dish, whisk together the egg and milk.
Place the gluten-free all-purpose flour on a separate plate.
Dredge each chicken breast in the flour, shaking off any excess. Dip them next into the egg mixture, and finally coat them in the breadcrumb mixture. Press the breadcrumbs lightly to ensure they adhere well to the chicken.
Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken breasts, making sure not to overcrowd the pan.
Cook the chicken for about 4-5 minutes per side until they are golden brown and reach an internal temperature of 165°F (75°C).
Remove the chicken cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Garnish the chicken cutlets with chopped parsley and serve with lemon wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 10.5 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 518 mg | 40% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 400 mg | 9% | |
*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.
