A good chicken cutlet recipe is a staple of any home cook! Before we started eating paleo and I realized gluten is great, but not so great for me, I used panko to get the delicious crunchy coating. Now that I’m not eating gluten I had to replicate my favorite chicken cutlet recipe. To get that delicious crunchy coating this recipe calls for a mix of coconut flour and almond meal. I find that using both gives it a great flavor and an extra crunch. I’ve included a baked recipe as well as an air fryer recipe. When baking I use these cooling racks to make sure both sides get crispy You can easily fry them too, but I rarely do that. These chicken cutlets are perfect for chicken parm or by themselves.
Gluten Free Chicken Cutlets
2 servings, 3sp for 2 pieces
1 lb chicken breasts, thinly sliced into 4 pieces
3 egg whites, whipped until almost peaking
1/4 C coconut flour
1/4 C almond meal
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1. Put the 3 egg whites in a shallow dish and whisk until almost peaking.
2. In a separate shallow dish, combine all dry ingredients.
4. Using two separate forks, dip the chicken breast in the egg whites, making sure to get the egg wash all over the chicken breast. Using the other fork, coat the chicken in the flour mix.
5. Transfer to your preferred cooking method.
1. On a foil lined baking sheet, place 2 cooling racks (I use these) and spray so the chicken doesn’t stick. Spray the chicken with a bit of the spray oil. Bake at 425 for 15 minutes, allow your chicken to rest so it stays nice and tender!
1. Place chicken in basket, without touching each other. Spray each one with a bit of spray oil.
2. Airfry at 360 for 10 minutes.