Crispy Gluten-Free Chicken Cutlets
Not deep fried | Meal Prep
There are some recipes that immediately become part of your regular dinner rotation. These chicken cutlets are one of them.
Golden, crispy, salty, simple, and somehow good with basically everything — salads, roasted vegetables, pasta, sandwiches, bowls… honestly the list keeps growing every time I make them.
And the best part? They feel comforting without being complicated. Exactly the kind of recipe we need more of.
Why These Chicken Cutlets Work
- Gluten free
- Crispy without deep frying
- Great for lunch or dinner
- Meal prep friendly
- Reheat beautifully
- Everyone actually wants to eat them
The Secret to the Crispy Coating
Simple ingredients. Nothing fancy.
The chicken gets:
- dredged in egg seasoned with garlic and onion powder
- coated in gluten-free breadcrumbs with salt and pepper
- pan fried in coconut oil until golden and crispy
That’s it.
The coconut oil helps create those deeply golden edges while keeping everything crisp and flavorful. That crunch is the whole reason we’re here.
What To Serve Them With
- sliced over a salad
- with roasted vegetables
- over pasta with pesto
- in a sandwich or wrap
- with rice bowls
- next to crispy potatoes
Chef Tip
Don’t overcrowd the pan. Give the chicken space so it crisps properly instead of steaming. Golden brown = flavor.
Also: let the cutlets rest for a few minutes before slicing so the coating stays crisp.
Easy Variations
Want to switch them up?
Add:
- parmesan to the breadcrumbs
- Italian seasoning
- smoked paprika
- lemon zest
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Crispy Gluten-Free Chicken Cutlets
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Dairy-Free, Gluten-Free
Description
These crispy gluten-free chicken cutlets are golden, flavorful, and perfect for salads, pasta, roasted vegetables, and easy weeknight dinners.
Ingredients
- 2 boneless chicken breasts*
- 2 egg
- 1/2 teaspoon each garlic and onion powder
- 1 cup gluten free bread crumbs
- 1/2 teaspoon sea salt and a pinch of black pepper
- 1/2 cup coconut oil
- optional: lemon or fresh parmesan cheese to garnish
Get Recipe Ingredients
Instructions
- Cut each chicken breast into 2 pieces so they are thin. If needed, pound them slightly so they are about 1/2 inch thick.
- Mix the eggs, garlic and onion powder in a shallow bowl. Add the chicken breast and turn to coat both sides of each of the breasts. Add the breadcrumbs, salt and pepper to another shallow bowl. Let sit while you do the next step.
- Heat a skillet over medium/high heat and add in the coconut oil. Before adding your chicken make sure the oil is hot – I like to add in a piece of the breadcrumbs – if it’s sizzles, you are ready.
- Use a fork to pick up one chicken breast at a time. Let some of the egg mixture drip off and add it to the breadcrumb mixture. Pat down slightly so that it’s coated – flip over so that both sides are coated. Add the breaded chicken breast to the heated oil. Repeat until all the chicken breasts are coated and into your pan – you may have to work in batches depending on how big your pan is.
- When the underside of the chicken is nicely browned, flip over carefully – not to spatter the oil everywhere. Turn the heat down to medium/low. Cook until that side is nicely browned and the chicken is cooked through – estimate around 4-6 minutes per side.
- Remove the cooked chicken to a plate or cutting board and let sit for 8-10 minutes before slicing into.
Notes
To pound the chicken breasts, I place them on a cutting board. Cover them with plastic wrap and use a rolling pin and pound down onto each breast until they reach the desired depth.
If you run out of oil, simply add more. If your oil turns too brown. Wipe out with paper towel and begin again. Turning the heat down to medium will help too.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner, Lunch
- Method: Frying, Sautéing
- Cuisine: chicken
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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