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These gluten-free Chicken Cutlets are an easy and delicious way to prepare chicken breasts. They’re coated in egg, almond flour, and the perfect blend of spices, then baked or fried until crispy and golden.
We loved chicken cutlets growing up in our home, and these are a winner! They are also gluten-free, grain-free, paleo-friendly, and low carb.
Easy Gluten-Free Breaded Chicken Cutlets
You can never have too many classic chicken recipes in your back pocket. I mean, sometimes I’m craving grilled chicken, other times I want shredded chicken, and sometimes all I can think about is a classic batch of chicken wings.
This easy chicken cutlets recipe is one of my favorites ways to prepare chicken. It’s made with chicken breasts that are covered in egg, almond flour, and seasonings, then baked OR pan-fried in hot oil.
You can enjoy these cutlets on their own with a side dish or two, layer them over your favorite pasta, add them onto a sandwich, you name it!
What is a Chicken Cutlet?
A chicken cutlet is simply a chicken breast that is cut in half horizontally to create two thinner slices. Chicken cutlets are usually breaded, then cooked (fried or baked) to create a deliciously crispy texture.
For this recipe, I leave the chicken breasts as-is (as in they aren’t sliced in half), though if yours are thicker, you can slice them in two. I do, however, keep with the rest of the classic preparation—bread them in a delicious mix of almond flour and spices, then bake or fry them.
The result is delicious deliciously tender and juicy chicken with a golden, crispy finish.
Ingredients Needed:
- Chicken: You’ll need one pound of boneless, skinless chicken breasts for this recipe.
- Egg and Water: Coating the outside of the chicken in an egg wash helps the breading stick and allows the exterior of the chicken to get that classic crispy texture.
- Breading Mixture: Our breading is made with a mix of almond flour, Italian seasoning, garlic granules, fine sea salt, and optional red pepper flakes.
How to Make Chicken Cutlets
These gluten-free breaded chicken cutlets couldn’t be simpler to make. Just bread them, then choose between baking or frying!
Here’s a quick summary of the recipe:
- Bread the chicken: In a bowl, combine the egg and water. In a separate bowl, whisk together the almond flour and seasonings. Pat the chicken dry, season with salt and pepper, then dredge in the egg mixture followed by the breading mixture.
- Bake or fry: To bake, place the chicken on a lined baking sheet, drizzle with oil, and bake until golden-brown. To fry, heat oil in a skillet, add in the chicken, and cook until golden-brown.
Should I Slice or Pound My Chicken?
You totally can! Pounding chicken is a method used to make the chicken breasts thinner. I do, or don’t, depending on my time and how thick the breasts are!
What Does Flour Do for Chicken Cutlets?
The flour in the breading mixes with the seasonings to add tons of flavor AND absorbs moisture as the chicken cooks. This creates that crispy, golden-brown exterior.
What is the Best Oil to Fry Chicken Cutlets In?
My favorite frying oil is avocado oil. It has a high smoke point, meaning it gets the chicken nice and crispy without burning it!
If you don’t have avocado oil, you can use another cooking oil like olive oil!
Tips and Notes
- Pat the chicken dry. Patting the chicken dry removes excess moisture for a crispier texture.
- To slice or not to slice: Traditional chicken cutlets are thinner, horizontally sliced chicken breast halves. You can choose to slice or not to slice yours. I prefer not to for minimal prep, unless they are thick! You can also pound the chicken.
- If you do slice your chicken breasts, keep in mind that will affect the cooking time. Start with about half the time, then add more only as needed.
- Need more breading? You can always whip together a bit more, if needed!
- Flip and cook both sides. Whether you’re baking or frying, it’s essential that the chicken gets flipped so it gets crispy on all sides.
- If you’re baking the chicken, be sure to line the pan with parchment paper so the chicken doesn’t stick.
- If you’re frying the chicken, make sure that the oil gets nice and hot before you add it in. If it’s too cool, you’ll end up with soggy chicken cutlets.
Serving Suggestions
There are plenty of delicious ways you can serve chicken cutlets like in my Gluten-Free Chicken Parmesan recipe or even Gluten Free Chicken Milanese!
Enjoy them on a sandwich, serve them over a pile of your favorite pasta, try them as a main dish with a couple of side dishes…you really can’t go wrong!
Here are a few of my favorite recipes to enjoy with these chicken cutlets:
- Easy Cucumber Salad Recipe
- The Ultimate Garlicky Mushroom Side Dish
- Dairy Free Mashed Potatoes
- Coconut Rice
- Perfect Oven Roasted Veggies
- Pasta Alla Vodka
- Air Fryer Broccoli
How to Store
Leftover chicken cutlets can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To enjoy again, thaw overnight in the fridge if frozen, then warm in the oven at 400ºF until heated through.
More Chicken Recipes You’ll Love
- Grilled Chicken Thighs
- Gluten-Free Chicken Nuggets
- Air Fryer Chicken Wings
- Nut-Free Paleo Chicken Tenders
- Air Fryer Chicken Wings
Watch The Video:
Chicken Cutlets
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 egg
- 1 tablespoon water
For the Breading
- 1 cup almond flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic granules/powder
- 1/2 teaspoon fine sea salt
- Sprinkle of red pepper flakes optional
Instructions
- Pat the chicken dry and season generously with salt and pepper.
- In a shallow bowl, whisk together the egg and water.
- In a shallow bowl or plate, whisk together the almond flour and seasonings.
- Dredge the chicken in the egg mixture first, then into the breading mixture, coating on both sides completely.
- Bake: Preheat the oven to 350ºF. Line a baking sheet with parchment paper and place the chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden-brown and no pink remains, with an internal temperature of 165Fry: Heat avocado oil in a skillet. Once hot, add the chicken cutlets. Cook for 5-8 minutes on both sides until golden-brown and no pink remains (an internal temperature of 165ºF).
Notes
-
- Pat the chicken dry. Patting the chicken dry removes excess moisture for a crispier texture.
- Need more breading? You can always whip together a bit more, if needed!
- To slice or not to slice: Traditional chicken cutlets are thinner, horizontally sliced chicken breast halves. You can choose to slice or not to slice yours. I prefer not to for minimal prep, unless they are thick! You can also pound the chicken.
- If you do slice your chicken breasts, keep in mind that will affect the cooking time. Start with about half the time, then add more only as needed.
- Cook both sides. Whether you’re baking or frying, it’s essential that the chicken gets flipped so it gets crispy on all sides.
- If you’re baking the chicken, be sure to line the pan with parchment paper so the chicken doesn’t stick.
- If you’re frying the chicken, make sure that the oil gets nice and hot before you add it in. If it’s too cool, you’ll end up with soggy chicken cutlets.
