Crispy Dairy Free Chicken Cutlets (GF)
These Crispy Dairy Free Chicken Cutlets (GF) are a wholesome take on a beloved Italian classic, gluten-free, dairy-free, and packed with crunchy, golden flavor. Perfect for weeknights or nostalgic comfort meals.
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
To bake instead of fry: cook at 425°F for 18–20 minutes, flipping halfway. For air fryer, cook at 400°F for 10–12 minutes. You can make this egg-free using dairy-free yogurt or aquafaba.
Nutrition
Calories: 390kcalCarbohydrates: 18gProtein: 32gFat: 22gSaturated Fat: 3gCholesterol: 140mgSodium: 370mgPotassium: 520mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 4mgCalcium: 30mgIron: 2.1mg
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