Gluten-Free Chicken Cutlet Sandwich
Savor the irresistible crunch and bold flavors of this Gluten-Free Chicken Cutlet Sandwich, perfect for a hearty, satisfying meal without compromising on dietary preferences. Featuring tender, pan-fried chicken cutlets coated in a Parmesan-infused gluten-free breadcrumb crust, this sandwich is elevated with a zesty homemade mayonnaise blend incorporating fresh lemon juice and Dijon mustard. Nestled between soft gluten-free sandwich buns and layered with crisp lettuce and juicy tomato slices, each bite is a balance of texture and taste. With only 35 minutes from prep to plate, this recipe is ideal for busy weeknights or casual gatherings, offering a gluten-free twist on a classic comfort food.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cups Gluten-free all-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 Eggs
- 2 tablespoons Water
- 1 cup Gluten-free breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 4 tablespoons Olive oil
- 4 Gluten-free sandwich buns
- 4 Lettuce leaves
- 2 Tomatoes, sliced
- 0.5 cups Mayonnaise
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2-inch thickness using a meat mallet.
In a shallow dish, combine the gluten-free flour, salt, black pepper, garlic powder, and paprika.
In another shallow dish, beat the eggs with water.
In a third shallow dish, mix the gluten-free breadcrumbs with the grated Parmesan cheese.
Dredge each chicken piece in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
Heat olive oil in a large skillet over medium heat. Add the breaded chicken cutlets and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Assemble the sandwiches by spreading the mayonnaise mixture on each half of the gluten-free sandwich buns.
Place one cutlet on the bottom half of each bun, followed by a lettuce leaf, a couple of tomato slices, and top with the other half of the bun.
Serve immediately for the best crunch and freshness.
Nutrition Facts
Calories |
4048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 6470 mg | 281% | |
| Total Carbohydrate | 405.0 g | 147% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 26.4 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 601 mg | 46% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1971 mg | 42% | |
*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.
