Gluten-Free Classic Breaded Cutlet
Elevate your dinner table with this irresistible Gluten-Free Classic Breaded Cutlet recipe, an adaptation of a timeless favorite designed for those avoiding gluten. This dish features tender, juicy chicken breasts that are seasoned to perfection and enrobed in a crispy coat of gluten-free breadcrumbs, Parmesan cheese, and dried oregano for a burst of flavor in every bite. With simple ingredients and straightforward techniques like pan-frying to a golden brown, this recipe delivers a rich, crunchy crust while keeping the chicken moist and flavorful. Ready in just 35 minutes, these gluten-free cutlets are ideal for weekday dinners or special occasions. Serve them hot, garnished with fresh herbs or a squeeze of lemon, alongside a vibrant salad or creamy mashed potatoes to complete the meal. Perfect for foodies searching for gluten-free comfort food that's easy to make and utterly delicious!
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Gluten-free all-purpose flour
- 2 large Eggs
- 1 cup Gluten-free breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 0.25 cup Olive oil
Instructions
Start by preparing the chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper and use a meat mallet to gently pound them to an even thickness of about 1/2 inch.
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Set up the breading station with three shallow dishes. In the first dish, place the gluten-free flour. In the second dish, lightly beat the eggs with a splash of water. In the third dish, combine the gluten-free breadcrumbs, grated Parmesan, and dried oregano.
Dredge each piece of chicken in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip back into the dish. Finally, coat the chicken with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
Once all the chicken pieces are breaded, heat the olive oil in a large skillet over medium heat. Make sure the oil is hot enough before adding the chicken to prevent it from absorbing too much oil.
Carefully place the breaded chicken cutlets in the skillet, cooking for about 3-4 minutes on each side or until golden brown and cooked through. You may need to adjust the heat to prevent burning.
Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining chicken if necessary.
Serve the gluten-free breaded cutlets hot, garnished with fresh herbs or lemon wedges, if desired.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4863 mg | 211% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 8.6 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 500 mg | 38% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1226 mg | 26% | |
*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.
