Breaded Chicken Cutlets - no egg, no dairy, no gluten

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

  1. Add the oil to a large skillet over medium-high heat.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.



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