These Crispy Breaded Chicken Cutlets are perfectly cooked and audibly crunchy with each bite all while being made from just a few simple ingredients. They are a versatile staple for any household and no matter what you serve them with, are sure to be the star of the plate.
PS – you can absolutely make this recipe using tofu instead! I make it this way for my sister who is a vegetarian and she loves it!
Crispy Breaded Chicken Cutlets
What you’ll need:
- Chicken Breasts (can sub tofu for vegetarian!)
- Gluten Free Flour (click here for the one I use!)
- Garlic Powder
- Onion Powder
- Eggs
- Gluten Free Panko (click here for the one I use!)
- Avocado Oil
- Salt & Pepper
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- dairy free
- nut free
- refined sugar free
- vegetarian (using tofu instead of chicken!)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Place a piece of parchment paper on top of a cutting board to prepare your chicken on.
- To create thin pieces of chicken, cut each chicken breast in half lengthwise by carefully placing your hand on top of the chicken breast with light pressure and slowly cutting through it with a sharp knife.
- Space out each thinly sliced piece of chicken on the parchment paper, then top with another piece of parchment paper.
- Use a meat tenderizer to help flatten each piece just a little bit more. Set the chicken aside for a moment.
- Create your dredging station with 3 bowls. In the first bowl, mix together the flour, garlic powder, onion powder and salt. In the second, whisk the eggs. In the last bowl, fill with the panko.
- In a pan on the stove over medium heat, add a generous amount of avocado oil, ensuring the entire bottom is covered.
- Once the oil is hot, but never over 500°, one by one, coat the chicken in flour, then egg, then panko and place in the pan to fry on each side. The internal temperature of the chicken should be 165℉. A food thermometer is not mandatory, but is so helpful in achieving perfect results!
- Once cooked through and crispy on both sides, place each piece of chicken onto a towel lined baking sheet to dry. Be sure not to overlap the chicken to keep each piece crispy.
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