3 Different chicken cutlet recipes that can be made: Gluten Free, Egg Free, Dairy Free or Keto if you prefer a grain free, low carb version.
Many people first coat the chicken cutlets with flour, then dip them in beaten eggs and as a last step – in some bread crumbs. Then the cutlets are fried in an oiled pan over medium-high heat about 2-3 minutes on each side.
But for me the breading is not very appealing, I like to make a Chicken Francese (also know as Chicken Francaise) inspired version but without that buttery sauce.The egg being in the outside gives a really awesome golden color and the texture is much lighter and softer. And don’t worry you can barely taste the eggs. You’ll get that thin sliced chicken cutlets with a golden crust on the outside and juicy on the inside.
► How To Make Chicken Cutlets
Once the chicken cutlets are cut, to flatten, place them between two pieces of cling wrap and using a meat mallet pound the cutlet until it is about 1/4-inch thick or less.
Season each cutlet generously with salt, pepper and other spices of your choice, let it sit for 20 minutes, so the flavor can work its way into the meat.
To replace the regular flour you can use gluten free or grain free flours (rice flour, buckwheat flour, sorghum flour, oat flour, cassava flour or almond flour).
To replace the breading use gluten free crackers or homemade gluten free breadcrumbs. I usually toast my gluten free sourdough bread until is crispy and then using a food processor I pulse until coarse crumbs form.
What can I use to coat chicken instead of eggs?
– Use a salad dressing , just make sure it’s egg free;
– Sour cream;
– Yogurt or buttermilk;
– If you need it to be dairy free use A Vegan Ranch Salad Dressing or
a Dairy Free Italian Salad Dressing;
– Balsamic vinegar mixed with Dijon mustard;
– Dijon mustard, apple cider vinegar and honey mixture;
– Tomato puree and spices.
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