Description
A crispy, golden chicken cutlet dish that combines juicy chicken with a crunchy gluten-free panko crust, perfect for family dinners.
Ingredients
- 4 chicken cutlets (approximately 4 ounces each)
- 1¾ teaspoons kosher salt, divided
- ¼ cup rice flour
- 2 large eggs, beaten
- ¾ cup gluten-free panko breadcrumbs
- 3 tablespoons olive oil
- ¼ teaspoon freshly ground black pepper (optional)
- 1 lemon, cut into wedges
Instructions
- Place each chicken cutlet between two pieces of plastic wrap and pound until thin.
- Sprinkle both sides of the cutlets with ½ teaspoon of kosher salt.
- Set up three shallow bowls: one with rice flour (seasoned with ¼ teaspoon of salt), one with beaten eggs (seasoned with ¼ teaspoon of salt), and one with gluten-free panko (seasoned with ½ teaspoon of salt).
- Coat each seasoned chicken cutlet in the rice flour, then dip in beaten eggs, and finally press into the panko.
- Heat a large skillet over medium heat and add olive oil.
- Cook the breaded chicken cutlets in batches for 4 to 5 minutes on one side until golden brown, then flip and cook for an additional 3 minutes.
- Transfer cooked cutlets to a wire rack, sprinkle with remaining salt and black pepper if desired.
- Serve immediately with lemon wedges for squeezing over the chicken.
Notes
For extra flavor, consider adding dried herbs or grated cheese to the panko. Avoid covering the chicken after frying to maintain crispiness.
