- 2 boneless, skinless chicken breasts
- 2 eggs
- A pinch of Kosher salt
- 1 cup gluten free flour
- 1 cup Aleia’s Gluten-Free Italian Bread Crumbs
- ½ cup grated parmesan cheese
- 4 Tbsp olive oil
- Salt & pepper to taste
- Rinse and dry chicken
- Slice chicken, 1/4” thickness, across the breast (from thick end to the tip)
- Place chicken in between plastic wrap (or in a zip lock bag) and pound the chicken into thin size cutlets (¼” thickness)
- In a large bowl whisk the egg with the salt.
- Prepare a bowl with the gluten-free flour
- In a wide, shallow bowl, combine Aleia’s Gluten-Free Italian Bread Crumbs and Parmesan Cheese
- Lightly season the chicken with salt & pepper
- One at a time (think dry, wet, dry) dip the chicken in the flour, then the egg. Let excess drip off, then coat with the bread crumbs/parmesan mixture. Be careful to get a nice even coating on the entire cutlet. If there are any areas not covered the breading won’t adhere nicely.
- Repeat with the remaining pieces.
- In a large heavy, deep skillet or Dutch oven, heat the oil to 350 F.
- When the oil is hot, fry the chicken for about 3 to 4 minutes on each side, until browned and cooked through.
- Drain the chicken on layers of paper towel or a wire rack.
- Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer.
You can restore the crunch by warming under the broiler or toaster oven.
Some simple, delicious ideas for your extra chicken cutlets:
- Antipasto display
- Baked chicken parmesan
- Chicken cutlet sandwich with mozzarella, roasted red peppers, fresh basil and mayonnaise