If you’re in the mood for a crispy, cheesy chicken dish but want to skip the gluten, these cheesy gluten-free chicken cutlets are just the thing. Here’s a simple recipe to make them at home.

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If you can’t find chicken cutlets at the store, no sweat. You can make them yourself by flattening out regular chicken breasts. Just put them between some plastic wrap and give them a few gentle whacks with a rolling pin or a meat mallet until they’re nice and thin—about a quarter-inch thick.

Easy Cheesy Gluten-Free Chicken Cutlets (with Keto Swaps)

Here’s what you’ll need:

Chicken cutlets (or flattened chicken breasts)
Almond flour (which is just ground-up almonds)
Salt and pepper
Eggs
Water
Gluten-free breadcrumbs (these are like regular breadcrumbs but made without wheat, substitute this for pork rind panko to make this recipe keto)
Parmesan cheese (the good stuff)
Italian seasoning (for that extra flavor kick)
Avocado oil (instead of olive, for it’s higher smoke point)

Got all that? Great! Now, let’s get cooking.

First, you’re going to set up three stations, kind of like an assembly line. At one station, you’ll have your almond flour mixed with salt and pepper. At another station, you’ll whisk together your eggs and water. And at the last station, you’ll have your breadcrumbs (or pork panko) mixed with Parmesan cheese and Italian seasoning.

Now, it’s time to coat the chicken. Take each piece and dip it first in the almond flour, then the egg mixture, and finally, the breadcrumb mixture. Make sure to shake off any extra almond flour and egg so you don’t end up with clumps.

Once your chicken is all coated, it’s time to cook! Heat up some avocado oil in a big skillet, and carefully add your chicken. You don’t want to overcrowd the pan, so you might need to cook them in batches. Cook each side until it’s golden brown and crispy, about 4-5 minutes per side.

When they’re done, let them rest on a wire rack for a few minutes to cool down and get extra crispy. Then, slice them up and serve them however you like—maybe with some veggies or a salad.

Easy Cheesy Gluten-Free Chicken Cutlets (with Keto Swaps)

Recipe by Easy Clean Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

4 6-oz. boneless, skinless chicken cutlets
3/4 c. almond flour
Sea salt and black pepper, to taste
3 large eggs
1/4 c. water
3/4 c. gluten-free panko breadcrumbs
1/4 c. Parmesan cheese, finely grated
2 t. Italian seasoning
1 c. avocado oil, divided

Directions

Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and stir to combine. Set aside.
Whisk the eggs together with the water until thoroughly combined and transfer to a shallow, wide bowl or pie pan. Set aside.
Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in food processor until fine. Transfer to a rimmed plate or pie pan and set aside.
Pat the chicken dry with a paper towel and then dredge each cutlet in the almond flour, then the egg mixture, and finally, the breadcrumbs. Be sure to shake off any excess almond flour and egg before moving to the next step. Press the chicken firmly into the breadcrumb mixture to ensure they are evenly coated on each side.
When finished, transfer each cutlet to a wire rack for 5-10 minutes to come together.
Add one-half cup avocado oil to a 12″ cast iron skillet set over medium-high heat. Working in batches, add two of the cutlets once the oil starts to shimmer.

Tip: For best results, don’t do all 4 cutlets at the same time to prevent overcrowding. The excess steam from overcrowding will interfere with the browning process.
Cook the chicken on one side until golden brown and crispy, approximately 4-5 minutes, before flipping. As soon as each breast is flipped, reduce heat to medium and cook on second side about 5 minutes or until the chicken is cooked through.
Remove from heat and transfer the cutlets to a wire rack set inside a rimmed baking pan and gently remove excess oil with paper towels.
Carefully drain used avocado oil from skillet and wipe excess with a paper towel. Add remaining avocado oil to skillet and repeat process with the remaining chicken cutlets.
Remove from heat and transfer the cutlets to the wire rack with the first batch. Allow chicken to rest for 5 minutes. Slice and serve immediately with your choice of sides or over a mixed green salad. Enjoy!

Try this with my Cajun Red Beans and Rice or a light refreshing Dill Cucumber Salad.