Breaded Chicken Cutlets – Gluten-free

Everyone was very pleased to have some crunchy chicken tenders that were also gluten-free (GF). I’ve made these a few ways and this was the best so far. They’re great to eat with dipping sauces. I also used them in sandwiches with arugula, sauteed jalapenos & cheddar.

Ingredients:

• Organic, hormone-free chicken breasts
• Redmill GF pancake mix (sub Gluten-free flour mix or plain corn starch if necessary)
• Glutino GF breadcrumbs
• 2 eggs
• Dry herbs of your choosing (I mixed dry rosemary & basil, onion powder and garlic powder in my pestle. About 2 TB’s total)
• salt & pepper
• Butter
• EVOO

Instructions:

Prep for the breading process. You’ll need one bowl each for the following. To get a nice, even seasoning, add S/P and herbs to each mix.

• pancake mix +salt/pepper + herbs
• bread crumbs +salt/pepper + herbs
• eggs, well mixed or whipped +salt/pepper + herbs

Slice chicken breasts into fillets about 1/2″ thick. Coat a fillet evenly and completely in the pancake mix. Dip in egg wash and let excess run off. Place in bread crumbs and firmly press to get good adhesion. Repeat for all the cutlets and place them on a plate or sheet pan and refrigerate for 30 minutes. Over medium heat in a non-stick skillet, heat 2 TBs of EVOO and thin slice of butter. Add 4-6 cutlets assuming you’re using a 12-14″ skillet and fry for 3-4 minutes. Quickly remove the cutlets and place on a plate and add oil and butter to the pan, return the cutlets and cook the opposite side. This extra step inures perfect browning on both sides and control of the amount of oil/butter used.