If you are a meat eater, there is no doubt you love crispy chicken. I have not come across one person that dislikes a chicken cutlet or nugget! I frequently make crispy chicken cutlets for my clients that are slightly healthier using gluten free flours, breading, and avocado oil. This is my go to chicken cutlet recipe that is to die for!
History of Chicken Cutlets:
Chicken cutlets, also known as chicken schnitzel, have been a beloved dish in many cultures for centuries. They are said to have originated in Austria and were brought to other parts of Europe by Austrian soldiers during the 19th century. From there, they spread to other parts of the world and have become a staple in many cuisines, including Italian, Jewish, and Middle Eastern.
Tips for Better Chicken Cutlets:
- Slice chicken breasts in half, and then thinly pound – this allows for quick cooking so the outside breading doesn’t burn before the inside can cook.
- Season both the chicken, the flour, and the panko bread crumbs. If you only season the chicken, and not the other ingredients, it will be bland.
- Make sure to add some water to your egg wash – if you only whisk an egg and don’t add water to egg wash, it will be too thick and not ideal for breading.
- Start the chicken cutlets stovetop until golden brown, and then finish in the oven. This prevents burning the outer crust.
Now let’s get to this awesome recipe!
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SERVINGS: 4
- PREP TIME: 10 Mins
- ACTIVE TIME: 10 Mins
- TOTAL TIME: 20 Min
Ingredients:
- 2 chicken breast, sliced in half and pounded thin
- Salt and pepper
- 1/2 cup GF flour – I like Bob’s Redmill 1-1 GF flour
- 1/2 cup GF Panko breadcrumbs – Alieias is the best brand
- 2 tsp italian seasoning
- 2 tsp Garlic powder
- 2 eggs for egg wash
- Avocado oil
Preparation:
STEP 1.
Preheat the oven to 400*F.
Season the chicken with salt and pepper on both sides, set aside.
STEP 2.
Make your breading station. Put the egg wash with a few tablespoons of water in one bowl, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.
Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko.
STEP 3.
Heat up a stainless steal pan or cast iron skillet, add a thin layer of avocado oil all over. Once hot, pan fry the cutlets, working in batches to not overcrowd the pan. Cook for 1-2 minutes per side, until golden brown and flip, do the same on the other side. Remove from the pan and place on a wire wrack over a sheet tray. Do this with all the chicken.
STEP 4.
Transfer the sheet tray to the oven and bake for 5 minutes, until an internal meat thermometer reads 155*F. Remove from the oven and serve!
I’m wondering if I could hold the chicken between steps 3 and 4. I’m having a for dinner for 10 and I’d like to minimize any last minute steps. I’m serving this with a porcini mushroom sauce. Any suggestions?