Gluten-Free Parmesan Chicken Cutlets
Perfectly crisp and delicious! Goes perfect with a salad or your favorite side dish.
Ingredients
- 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
Instructions
Dredge Chicken
- 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.