Never say that healthy eating has to be hard. We only need a few simple pantry staples to whip up some kickin good food. These tender and juicy cutlets are ideal for any meal, whether served alone, sliced in a salad, in a chicken parm dish, or Milanese with fresh arugula or Caesar salad. Enjoy a delicious and healthy option that’s perfect for those seeking gluten-free dining without compromising on flavor!
The juiciest gluten free chicken
Servings: 2 servings
Ingredients
- 2 large organic chicken breast fillets, halved and flattened
- 3 eggs
- 1/2 cup gluten free all purpose flour I like King Arthur 1:1
- 1 cup gluten free panko bread crumbs I like Aleias, 4C
- 1/3 cup parmesan cheese or unfortified nutritional yeast flakes
- 1 tsp salt
- 3/4 tsp pepper
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
Chicken
- Halve and flatten chicken breasts then season both sides with salt and pepper. (2 large breasts, 1/2 tsp salt, 1/4 tsp pepper)
Coating Stations
- Bowl #1 beat 3 large eggs
- Bowl #2 mix 1/2 cup flour, 1/4 tsp salt, 1/4 tsp pepper
- Bowl #3, combine1 cup panko bread crumbs, 1/3 cup grated cheese/flakes, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp paprika.
Coat Chicken
- Dredge each chicken first in the flour bowl #1, shake off any excess. Then the egg mixture bowl #2, then the bread crumb mixture bowl #3.
Cooking chicken
- Heat a large skillet over medium heat, add small amount of olive oil. Begin adding the coated chicken breasts. Cook for o4-5 minutes each side until they are golden brown and crispy.
- Once cooked, transfer them to a paper towel lined plate to abosrb any excess oil.
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