Breaded Chicken Cutlets - no egg, no dairy, no gluten
Breaded Chicken Cutlets - no egg, no dairy, no gluten
A go-to crowd pleaser that's simple to prep and easy to get on the table, ready in under 30 minutes. Add a veggie and a starch and dinner is served.
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Ingredients
- 4 boneless chicken breasts (about 1¼ pounds); slice chicken breasts in half or use thin-sliced; rinsed and patted dry
- 1½ cups gluten-free breadcrumbs (see the Notes section below for some simple suggestions to add more flavor)
- ¾ cup gluten-free flour
- salt and pepper
- 1½ cups milk substitute
- 5-6 Tbsp olive oil
Instructions
- Add the oil to a large skillet over medium-high heat.
- Set up three plates (one with a rimmed edge) to dredge the chicken breasts; one plate for gluten-free flour, one plate for gluten-free breadcrumbs (mix in salt and pepper to taste), one rimmed plate for milk substitute.
- With a fork, pick up each chicken breast and thoroughly coat with gluten-free flour, then dip in milk substitute, then coat with gluten-free breadcrumbs.
- Fry each breast in the oil on each side for 3-4 minutes. (Fry 2 breasts at a time to ensure breasts are evenly cooked; don't overcrowd the skillet.)
- Remove cooked chicken breasts from skillet onto a paper-towel-lined dish to drain excess oil.
Notes
*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.
Discover other flavor combinations by adding any of the following to the breadcrumbs: fresh or dried thyme or oregano, garlic powder, paprika, or a pinch of cayenne. Or, try adding crushed gluten-free pretzels.