Gluten-Free Parmesan Chicken Cutlets
Perfectly crisp and delicious! Goes perfect with a salad or your favorite side dish.
- 1/2 cup almond flour
- 1/3 cup shredded parmesan cheese
- 1 cup panko
- 2 eggs
- 1 tsp garlic powder
- 1 tsp oregano
- 3 tbsp olive oil
- salt and pepper
- 6 4-5 ounce chicken cutlets 1/4-1/2 inch thick
- optional fresh basil for serving
Use 3 shallow dishes. Spread flour in first dish. Beat eggs in second dish, and in the third dish combine panko, parmesan, garlic powder, oregano.
Pat dry cutlets and season with salt and pepper. Using 1 cutlet at a time dredge in flour, dip in egg, and coat with panko mixture pressing gently to adhere. Transfer to a large plate.
Pan Fry Chicken
Layer a clean large dish with paper towels. Heat 3 tbsp of oil in a 12-inch skillet over medium heat until hot. Add 3 cutlets at a time cooking till golden brown and crispy, about 4-5 minutes each side.
Transfer cutlets to paper towel lined dish and cover with foil. Wipe skillet and repeat pouring in oil and cooking 3 cuttles at a time.