Gluten-Free Chicken Cutlets

Crispy, golden gluten-free chicken cutlets ready in minutes for an easy weeknight meal.

Prep Time15

Cook Time8

Total Time23

Servings: 4 servings

1 pound skinless boneless chicken breasts pounded or sliced to 1/4-inch thickness
1/4 cup gluten-free all-purpose flour
salt to taste
black pepper to taste
1 large egg
1 tablespoon water
3/4 cup gluten-free breadcrumbs
1 1/2 teaspoons dried Italian seasoning
3/4 teaspoon garlic powder
olive oil for frying, enough to coat the skillet lightly
fresh parsley for garnish
lemon wedges for serving, optional

Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness, or slice thick breasts in half horizontally to make even cutlets.
Season the flour with salt and pepper in a shallow bowl.
In a second shallow bowl, whisk together the egg and water until combined.
On a plate, combine the gluten-free breadcrumbs, dried Italian seasoning, and garlic powder.
Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally press into the breadcrumb mixture to fully coat.
Heat a thin layer of olive oil in a skillet over medium heat until shimmering.
Cook the coated cutlets in the skillet for about 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Transfer cooked cutlets to a paper towel-lined plate to drain briefly, then garnish with fresh parsley and serve with lemon wedges if desired.