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Crispy Chicken Cutlets Recipe

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Crispy chicken cutlets with a healthier twist, using gluten-free flour and avocado oil for a lighter option without sacrificing flavor or crunch.

Ingredients

4 chicken breasts

1/2 cup gluten-free flour

1 cup gluten-free panko bread crumbs

2 large eggs

1/4 cup water

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Salt and pepper to taste

1/4 cup avocado oil (for frying)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the chicken breasts in half horizontally to create thinner pieces. Use a meat mallet to pound them to an even thickness (about 1/2 inch thick).
  3. Season both sides of the chicken with salt, pepper, garlic powder, onion powder, and paprika.
  4. Set up your breading station: In one shallow bowl, add the gluten-free flour. In another shallow bowl, whisk the eggs and add 1/4 cup of water. In a third shallow bowl, add the gluten-free panko bread crumbs.
  5. Dredge each chicken breast in the flour, dip it into the egg wash, and coat it with the panko bread crumbs.
  6. Heat the avocado oil in a large skillet over medium-high heat.
  7. Fry the chicken cutlets in batches for 3-4 minutes per side, or until golden brown. Be careful not to overcrowd the skillet.
  8. Transfer the chicken cutlets to a baking sheet and finish cooking in the preheated oven for 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Remove from the oven and let rest for a few minutes before serving.

Notes

  • For extra crispiness, double-bread the chicken by dipping in the egg wash and breadcrumbs twice.
  • You can use chicken thighs instead of breasts for a more tender option.
  • If you're looking for variations, try adding fresh herbs to the breading or cayenne pepper for a spicy kick.
  • Store leftover cutlets in an airtight container for up to 3 days, and reheat in the oven or skillet.

Nutrition

Find it online: https://recipesbyjanet.com/crispy-chicken-cutlets-recipe/