Gluten Free Breaded Chicken Cutlets

Get the recipe for this gluten free breaded chicken cutlets that’s easy to prepare, tastes delicious and can be made low carb.

There’s nothing like a big, juicy, breaded chicken cutlet. It always makes for a satisfying and filling meal. But what if you’re gluten free? Fear not!

This recipe will show you how to make the perfect gluten-free breaded chicken cutlets that are crispy on the outside and tender on the inside. Enjoy these with your favorite sauce or served over pasta for an Italian style dinner!

Making gluten-free breaded chicken cutlets might seem like a daunting task, but it’s actually really easy. I’m going to show you how with this recipe that results in delicious crispy cutlets that are perfect for any dinner night.

These would be great served with rice or pasta and steamed vegetables on the side. Let me know what you think of my recipe when you try it out!

How to Make Low Carb Chicken Cutlets

To make this recipe even lower carb and keto friendly, the only change you need to make is to swap the panko breadcrumbs for pork panko!

Pork panko is basically just crushed up pork rinds and it works extremely well to provide the crunch and texture that normal panko breadcrumbs provide.

About the Ingredeints for Gluten Free Breaded Chicken Cutlets

Chicken – If you can’t find ready-made chicken cutlets in your local grocery store, butterfly and pound regular chicken breasts between two sheets of plastic wrap with a rolling pin or meat mallet until ¼-inch thick.

Almond Flour – You can use coconut flour in place of the almond flour if desired. Another option is to use gluten free flour.

Eggs – Just 3 large eggs.

Breadcrumbs – While you can substitute with regular gluten free breadcrumbs, I do recommend panko. If you want to go Keto here, you can substitute with pork panko (crushed pork rinds!)

Cheese – For the Parmesan cheese, freshly grated is best but if all you have on hand is pre-grated dry Parmesan that is fine too.

Seasoning – Season well with salt and pepper. If you don’t have Italian seasoning on hand, read above for a homemade Italian seasoning blend.

Oil – For this application, use regular olive oil instead of extra virgin because it has a higher smoke point.

Looking for More Easy Chicken Dinner Recipes?

Check out more of my favourite chicken dinners!

This low carb cashew chicken recipe is full of flavour and amazing textures. This Keto friendly Stir Fry is perfect for any low carb diet.

This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

This Instant Pot Chicken Lanzone with Baby Portobello Mushrooms recipe is flavourful and low carb, featuring a delcious, creamy pan sauce.

How to Make Gluten Free Breaded Chicken Cutlets

Yields: 4 Servings | Prep time: 20 mins | Cook time: 25 mins

Ingredients:

4 6-oz. boneless, skinless chicken cutlets
3/4 c. almond flour
Salt and black pepper, to taste
3 large eggs  
1/4 c. water
3/4 c. gluten-free panko breadcrumbs
1/4 c. Parmesan cheese, finely grated
2 t. Italian seasoning
1 c. olive oil, divided

Directions:

1. Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and stir to combine. Set aside.
   
2. Whisk the eggs together with the water until thoroughly combined and transfer to a shallow, wide bowl or pie pan. Set aside.
   
3. Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in food processor until fine. Transfer to a rimmed plate or pie pan and set aside.
   
4. Pat the chicken dry with a paper towel and then dredge each cutlet in the almond flour, then the egg mixture, and finally, the breadcrumbs. Be sure to shake off any excess almond flour and egg before moving to the next step. Press the chicken firmly into the breadcrumb mixture to ensure they are evenly coated on each side.
   
5. When finished, transfer each cutlet to a wire rack for 5-10 minutes to “set up.”
   
6. Add one-half cup olive oil to a 12″ cast iron skillet set over medium-high heat. Working in batches, add two of the cutlets once the oil starts to shimmer.
   
7. Cook the chicken on one side until golden brown and crispy, approximately 4-5 minutes, before flipping. As soon as each breast is flipped, reduce heat to medium and cook on second side about 5 minutes or until the chicken is cooked through.
   
8. Remove from heat and transfer the cutlets to a wire rack set inside a rimmed baking pan and gently remove excess oil with paper towels.
   
9. Carefully drain used olive oil from skillet and wipe excess with a paper towel. Add remaining olive oil to skillet and repeat process with the remaining chicken cutlets.
   
10. Remove from heat and transfer the cutlets to the wire rack with the first batch. Allow chicken to rest for 5 minutes. Slice and serve immediately with your choice of sides or over a mixed green salad. Enjoy!