Go Back
–+ servings
A plate filled with crispy, golden-brown Gluten-Free Parmesan Chicken Cutlets is displayed. The chicken pieces are arranged neatly, highlighting their crunchy texture. The background is a simple gray surface.

Get the Recipe:
Gluten-Free Parmesan Chicken Cutlets

Prep: 20 minutes
Cook: 20 minutes
Yield: 5
Perfectly crisp and delicious! Goes perfect with a salad or your favorite side dish.
No ratings yet
Print Pin Recipe

Ingredients
 

  • ½ cup almond flour
  • ⅓ 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.
Author: Kaylen Carrera
Course: Main Course
Did you make this recipe?Please leave a star rating and review below!