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. The only way to make crispy chicken better is to add cheese, so I present you this crispy parmesan chicken!
Key Ingredients and Substitutions:
- Chicken Breast – I like using breast here for more even cooking. However you can also use thighs! Slice the breast in half and pound thin for the best texture.
- Gluten Free Flour – Make sure to use a gluten free flour blend that is 1-1 to normal flour. I use Bob’s Redmill 1-1 GF flour and it works great here. You can also use pure starch like cornstarch or arrowroot. And of course if you can eat gluten, you can use normal AP flour.
- Gluten Free Panko Breadcrumbs – literally the only good GF breadcrumbs I have found are Aleias GF bread crumbs. You wouldn’t even know they are GF. Alternatively, you can use normal panko breadcrumbs.
- Parmesan Cheese – Freshly grated parmesan cheese is best for this recipe. It is very flavorful, while also not having too much moisture. You can omit this cheese completely, or you can replace with another low moisure cheese.
- Eggs – Eggs are used for the egg wash here. If you cannot use eggs, replace with oil.
Tips for Making 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.
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SERVINGS: 4
- PREP TIME: 20 Mins
- COOK TIME: 15 Mins
- TOTAL TIME: 35 Mins
This recipe is great for adults and for kids!
Ingredients:
- 2 large chicken breasts, boneless and skinless
- salt and pepper
- 1/2 cup GF flour
- 1/2 cup GF panko breadcrumbs – I use Aleias
- 1/2 cup parmesan cheese, finely grated
- 2 tsp Italian seasoning
- 2 tsp garlic seasoning
- 2 eggs
- 1/4 -1/2 cup avocado oil
Dipping Sauce:
- 3/4 cup butter
- 10 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/4 cup parmesan cheese, finely grated
- 1/4 cup parsley, minced
- salt to taste
- 1/2 lemon, juiced
Preparation:
STEP 1.
Preheat the oven to 400*F.
Prepare the chicken by slicing the breasts in half and pounding thinly with a meat mallet. Season with salt and pepper and set aside.
STEP 2.
Prepare the breading station. In one bowl add the flour, Italian seasoning, garlic powder and a pinch of salt, mix with a fork. In another bowl, add the bread crumbs and parmesan cheese and mix to combine. In the third bowl, whisk together the eggs and 2 tbsp of water to make the egg wash.
STEP 3.
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. Do this with all of the cutlets.
STEP 4.
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 5.
Transfer the sheet tray to the oven and bake for 5 -8 minutes, until an internal meat thermometer reads 155*F. Remove from the oven and set aside to serve.
STEP 6.
While the chicken is in the oven, make the dipping sauce. In a small pot over medium heat, add the butter. Once the butter is melted and bubbling, add the garlic and stir for one minute. Turn off the heat, then stir in the remainder of the ingredients. Serve with the chicken and enjoy.
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