Crispy Dairy Free Chicken Cutlets (GF) are one of those back-pocket recipes that every home cook should have. For me, they represent more than just a meal, they’re a comforting nod to my Tuscan roots, made new with a healthy, gluten-free and dairy-free twist.
Growing up in Italy, I used to watch my nonna bread chicken cutlets by hand, dip them in flour, egg, and cheese-laced breadcrumbs, and fry them until golden brown. The smell would fill the kitchen, and we’d gather around the table with fresh lemon wedges and a crisp salad. Years later, after moving to the U.S. and going gluten-free due to fatigue and inflammation, I realized I didn’t have to give up that tradition. I just had to make it mine.
Through a lot of testing (and some very crumbly cutlets), I found the perfect formula: a light, crispy coating that sticks, dairy-free egg wash for moisture, and a flavorful blend of herbs to keep things Italian at heart. The result? Crispy Dairy Free Chicken Cutlets (GF) that deliver everything you crave, crunch, tenderness, and that nostalgic feel-good bite.
Crispy Dairy Free Chicken Cutlets (GF)
Equipment
- large skillet
- Three Shallow Bowls
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts sliced into thin cutlets
- 1/2 cup gluten-free flour such as rice or oat flour
- 2 large eggs
- 1 tbsp unsweetened plant milk such as almond, soy, or oat
- 1 cup gluten-free breadcrumbs or crushed rice crackers
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- salt and black pepper to taste
- 1/4 cup olive oil for pan frying
- lemon wedges for serving
Optional Garnishes
- red pepper flakes for heat
- fresh basil or chopped parsley for garnish
Instructions
- Slice chicken breasts in half lengthwise to create thin cutlets. Optionally pound between parchment for even thickness. Season with salt, pepper, and garlic powder.
- Set up three shallow bowls: 1) gluten-free flour, 2) whisked eggs + plant milk, 3) breadcrumbs mixed with onion powder, garlic powder, oregano, parsley, salt, and pepper.
- Dip each chicken cutlet into the flour (shake off excess), then into the egg mixture, then coat with breadcrumb mixture. Press gently to help coating stick.
- Heat olive oil in a large skillet over medium heat. Cook cutlets for 3–4 minutes per side, until golden and cooked through. Drain on paper towels.
- Serve hot with lemon wedges and optional red pepper flakes or fresh herbs.
Notes
Nutrition
Ingredients for Crispy Dairy Free Chicken Cutlets (GF)
This recipe uses simple ingredients you probably already have in your pantry. It’s naturally gluten-free and fully dairy-free, but no one will know the difference.
Here’s what you’ll need:
- 2 large boneless skinless chicken breasts (sliced into thin cutlets)
- ½ cup gluten-free flour (like rice or oat flour)
- 2 large eggs
- 1 tablespoon unsweetened plant milk (almond, soy, or oat)
- 1 cup gluten-free breadcrumbs or crushed rice crackers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and black pepper, to taste
- ¼ cup olive oil (for pan frying)
- Lemon wedges, for serving
Optional add-ons:
- Red pepper flakes for heat
- Fresh basil or chopped parsley for garnish
Tip: Try this recipe with my baked parmesan crusted chicken as an alternative crispy option, also gluten-free and dairy-free.
Step-by-Step Instructions
1. Prepare the Chicken
Start by slicing your chicken breasts in half lengthwise to create thinner cutlets. You can also pound them gently between two sheets of parchment paper to even them out. This helps with quick, uniform cooking and that ideal crisp texture.
Season the chicken with salt, pepper, and a sprinkle of garlic powder.
2. Set Up the Breading Station
Grab three shallow bowls:
- Bowl 1: Gluten-free flour
- Bowl 2: Eggs + plant milk (whisked together)
- Bowl 3: Gluten-free breadcrumbs mixed with dried herbs, onion powder, garlic powder, salt, and pepper
3. Bread the Cutlets
Dip each piece of chicken into the flour (shake off excess), then into the egg mixture, and finally coat it in the seasoned breadcrumb mixture. Press gently to help the coating stick well.
Inspired by this method? You’ll love my gluten-free chicken tenders, especially for kids.
4. Fry to Crispy Perfection
In a large skillet, heat olive oil over medium heat. When the oil is hot but not smoking, add the cutlets in a single layer. Cook for 3–4 minutes per side until golden brown and cooked through.
Place the cooked cutlets on a plate lined with paper towels to absorb excess oil.
Tips for Perfect Crispy Cutlets
- Keep it thin: Thin chicken cutlets cook faster and crisp up better.
- Don’t overcrowd the pan: Fry in batches so the oil temperature stays steady.
- Use a wire rack: If you’re baking instead of frying, place cutlets on a wire rack over a sheet pan to keep them crispy all over.
- Make ahead: Bread the cutlets ahead and refrigerate for up to 4 hours before frying for a cleaner prep.
Need more easy gluten-free dinners? Browse my full chicken dinner recipes collection.
Variations on This Recipe
Baked Instead of Fried
Skip the oil and bake your cutlets at 425°F for 18–20 minutes, flipping halfway through. You’ll still get crisp edges with less mess.
Air Fryer Version
Air fry at 400°F for 10–12 minutes. Spray lightly with olive oil for added crunch. It’s a great choice if you’re making a quick weeknight dinner like my lemon herb chicken skillet.
Italian-Inspired Twist
Layer cutlets with marinara and dairy-free mozzarella for gluten-free chicken parm. Or serve them over a bed of arugula with balsamic glaze for a lighter meal.
Want more Italian-inspired gluten-free meals? Check out my gluten-free chicken piccata, another reader favorite.
Storage and Reheating
Storing Leftovers
Place cooled cutlets in an airtight container and refrigerate for up to 3 days. For meal prep, layer with parchment paper to prevent sticking.
Reheating Tips
- Air fryer: 5 minutes at 350°F
- Oven: 10 minutes at 375°F
- Skillet: Reheat with a tiny bit of olive oil for crispy edges
Avoid microwaving, your crispy dairy free chicken cutlets (GF) deserve better than soggy breading!
For healthy prep ideas, try my chicken meal prep recipes and keep your weekly menu fresh and gluten-free.
FAQ
How do I keep gluten-free breadcrumbs from falling off?
Make sure to press the coating into the chicken and let the breaded cutlets rest for 5–10 minutes before frying. This helps the coating set.
Can I freeze these cutlets?
Yes! Lay breaded (uncooked) cutlets on a sheet tray and freeze until solid. Then transfer to a freezer bag. Cook from frozen or thaw overnight.
What’s the best oil for frying gluten-free cutlets?
Olive oil is great for shallow frying, but avocado oil or sunflower oil also work well for a neutral taste and high smoke point.
Can I make this egg-free too?
Yes, use dairy-free yogurt or aquafaba as a binder instead of eggs. You can still enjoy delicious, allergy-friendly cutlets.
Final Thoughts
Crispy Dairy Free Chicken Cutlets (GF) are more than a meal, they’re a celebration of texture, taste, and health without compromise. Whether you’re avoiding gluten, dairy, or just looking for a wholesome twist on a comfort classic, these cutlets deliver. Try them once, and I promise they’ll earn a spot in your weekly rotation.
Looking for more simple dinner recipes? Don’t miss my roundup of easy gluten-free dinners and transform your table, one cutlet at a time.