Crispy Breaded Chicken Cutlets

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Total Time 30

Servings: 6 -8 cutlets

Course: Dinner, Main Course

2 lbs chicken breasts, cut thin
¼ cup gluten free flour (I use Bob's Red Mill 1:1 Gluten Free Flour)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
2 eggs
1-2 cups gluten free panko (start with 1 cup and add more as needed) (I use Jeff Nathan Creations Chef Gourmet Panko Plain Gluten Free)
plenty of avocado oil, to fry

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.

To reheat, I highly recommend a convection toaster oven or air fryer to keep it crispy!