These crispy gluten-free chicken cutlets are not only easy to make but incredibly versatile and irresistibly good! Pair this tender and juicy chicken with your favorite sides for a satisfying meal-be it salad, pasta, or mashed potatoes. Don't miss the handy tortilla press hack for pounding out the chicken! It saves time and makes the cutlets an even thickness with hardly any effort at all!
Jump to:
- Easy and Crispy Gluten-Free Chicken Cutlets
- What is a Chicken Cutlet?
- Why Should I Use Chicken Tenders to Make Chicken Cutlets?
- Simple Ingredients
- Best Gluten-Free Breadcrumb Brands
- Tortilla Press Hack to Pound Chicken
- Classic Method for Breading Chicken Cutlets
- Top Recipe Tip
- Should I season the breadcrumbs?
- Cooking Methods for Gluten-Free Chicken Cutlets
- Can I freeze gluten-free chicken cutlets?
- Can I reheat gluten-free chicken cutlets?
- What to Serve With Chicken Cutlets
- Recipe FAQs
- More Gluten-Free Dinner Recipes
- Still Hungry? Subscribe Here!
- Recipe
- Comments and Ratings
Easy and Crispy Gluten-Free Chicken Cutlets
Crispy breaded chicken, whether in the form of gluten-free chicken tenders or gluten-free chicken nuggets, is a classic comfort food. If you feel that way too, you're going to love this gluten-free chicken cutlets recipe!
These crispy chicken cutlets have become a favorite recipe in our house because they are easy to make and taste delicious. Here's a few more things to love about this recipe:
- The chicken is actually thin and tender.
- Change up the seasonings to suit your tastes.
- Versatile cooking methods- can be pan fried, baked, or cooked in the air-fryer.
- Great for meal prep! Easy to reheat for a delicious lunch the next day.
- Serve them in various ways; great for sandwiches, salads, or served with a side of potatoes or pasta.
What is a Chicken Cutlet?
A chicken cutlet is a boneless, skinless chicken breast that is sliced in half, horizontally through the middle, and pounded thin. The pieces are then breaded and pan-fried or baked.
You can often find pre-sliced cutlets at the grocery store or start with boneless, skinless chicken breasts and slice your own. You can also use chicken tenders, which I prefer.
Why Should I Use Chicken Tenders to Make Chicken Cutlets?
While most recipes call for chicken breast, you can also use chicken tenders instead. I started using chicken tenders because it was easier to get uniformly even and thin cutlets each and every time. Plus the tenders always cook up tender and juicy, while chicken breast can sometimes be dry.
Using tenders also saves you a bit of time and effort because you won't have to slice the chicken breasts in half. If you use my tortilla press hack, you'll save even more time when pounding them out. See that trick below!
Simple Ingredients
- Chicken tenders: As mentioned previously, you can use thin-sliced chicken breast, but I find chicken tenders to be even better- give it a try!
- Gluten-free breadcrumbs: For this recipe I like to use a mixture of gluten-free panko and regular gluten-free breadcrumbs. The panko provides great crispness while the finer breadcrumbs provide superior coating.
You can use all plain breadcrumbs, seasoned to your liking, or a mixture of plain and Italian seasoned breadcrumbs, like I did here.
*See my recommended breadcrumb brands listed below. - Cornstarch: I like to use cornstarch for the initial dredging because it is economical and helps the breading adhere. Feel free to use any gluten-free flour or starch you have on hand.
- Eggs: Use buttermilk or thinned dairy-free yogurt for an egg free option.
- Desired seasonings such as salt, pepper, Italian seasoning, and parmesan cheese.
*Refer to the recipe card for full ingredient information.
Best Gluten-Free Breadcrumb Brands
There are many gluten-free breadcrumb options available at the grocery stores or on Amazon. These are just a few of my favorite brands that I've used over the years:
- Aleia's offers several varieties of gluten-free breadcrumbs, including Italian seasoned, plain, and panko. They even have a vegan option. I've used these for years and enjoy their products.
- Kikkoman Gluten-Free Panko is always crispy and crunchy.
- 4C brand, I find them at Walmart, is very similar to Kikkoman panko. They also have a regular breadcrumb variety.
- Schar is always a staple in my pantry.
- Almond flour is a great low carb option. I get mine, along with other gluten-free finds, from Costco.
Tortilla Press Hack to Pound Chicken
This is seriously the best way I have found to pound out chicken. No need for a meat mallet, no loud banging, no effort! It's faster and easier, too!
Here's how to use a tortilla press to pound out chicken into thin cutlets:
- Place parchment paper on bottom plate of a tortilla press. Place a chicken tender on top.
- Place a second sheet of parchment on top of the chicken tender.
- Close the tortilla press and push down on the lever.*
- Open the press and remove the chicken cutlet!
*Take care not to press too hard, you can easily smash them too thin.
Classic Method for Breading Chicken Cutlets
I use the classic flour-egg-breadcrumbs method for breading chicken cutlets. It is tried and true for a reason. As long as you let the chicken rest, you will not have issues with the breading falling off your chicken.
Before you begin, prepare your breading station. This will help you create less mess and make the process streamlined.
- Gather three shallow bowls.
- Put cornstarch in one bowl, eggs in another, and the breadcrumbs in the third bowl.
- Whisk the eggs and season the breadcrumbs. If you're using pre-seasoned breadcrumbs, you don't need to add extra seasoning.
- Also, set up a baking sheet lined with parchment paper to place your cutlets on after you bread them.
Now that your station is set up, you can begin the breading process:
The breading process is as follows:
- Dredge chicken cutlets in cornstarch.
- Dip cutlets in the egg mixture, draining off as much excess egg as possible.
- Coat the cutlets in breadcrumbs.
- Set the cutlet aside on the parchment lined baking sheet. Let rest for 30 minutes.
Save This Recipe!
Enter your email to receive a direct link to this post.
Top Recipe Tip
Let the chicken rest. If you've ever struggled with the breading falling off of your chicken while it cooks, it is likely because you didn't give enough time for the breading to set.
After you bread the chicken, let it rest for at least 30 minutes before cooking. This gives time for the breading to set and stick to the chicken. Trust me, it makes all the difference!
Should I season the breadcrumbs?
Yes! Unless you're using pre-seasoned Italian breadcrumbs, always season your breadcrumbs! No true measurements are needed, simply add a generous amount of your desired seasonings to the breadcrumbs and whisk with a fork to combine. Here are some options:
- Salt and pepper
- Italian seasoning, garlic powder, and onion powder is a classic choice.
- Shredded parmesan cheese is salty and delicious. Perfect for chicken parmesan or chicken Milanese!
- Taco seasoning or chili powder for a tex-mex twist.
- Get creative: check out your spice cabinet and see what inspires you!
Cooking Methods for Gluten-Free Chicken Cutlets
You can cook chicken cutlets just about any way you like. Pan-fried cutlets are traditional and the most scrumptious! Crispy air fryer chicken cutlets are the next best option. Baking chicken cutlets is easy and requires no fat for cooking!
- To Pan Fry: Heat oil in a skillet over medium-high heat. Cook each side for 3-4 minutes until golden brown. Cook to an internal temperature of 165°F. Place on a paper towel lined plate to absorb excess oil.
- For Air Fryer: To air fry chicken cutlets, preheat your air fryer to 400°F. Lightly coat the cutlets with oil or cooking spray. Place cutlets in a single layer in the air fryer basket. Cook 12-15 minutes, flipping halfway through, or until the internal temperature reaches 165°F.
- Baked: Heat oven to 400°F; use the convection setting if you have it for a crispier texture. Place cutlets on a parchment lined baking sheet. Bake for approximately 15-20 minutes, flipping once halfway through, or until the internal temperature reaches 165°F.
Can I freeze gluten-free chicken cutlets?
Yes, after breading the chicken cutlets, place them in a single layer on a baking sheet. Freeze until solid, then place the cutlets in an airtight container or zip-top bag and place them back in the freezer for storage.
Since the cutlets are so thin, you can cook right from frozen, adding a few additional minutes to the cooking time.
Can I reheat gluten-free chicken cutlets?
Yes, reheat chicken cutlets for a few minutes in the air-fryer, in a skillet, or in the oven just until heated through. I tend to prefer the air fryer method as it only takes a few minutes at 400°F and they come out just as crispy as when they were first cooked.
What to Serve With Chicken Cutlets
Chicken cutlets are very versatile and can be served in many ways. You can turn them into a sandwich, add them to a Cesar salad, or serve them alongside your favorite sides like pasta or these air fryer fingerling potatoes.
- Chicken parmesan: Add parmesan cheese and Italian seasoning to the breadcrumb mixture. After cooking the cutlets, top with marinara sauce and cheese. Place in the oven to melt the cheese. Serve with homemade gluten-free pasta and more marinara sauce as needed. A small salad and garlic bread are great sides to go along with this meal.
- Chicken Milanese: Serve chicken cutlets alongside an arugula salad topped with shaved parmesan and a squeeze of lemon juice.
- Homestyle bowls: Dice cooked chicken cutlets and serve over a bowl of Instant Pot mashed potatoes with steamed corn and gluten-free gravy.
- Serve chicken cutlets with a side of roasted potatoes, your favorite vegetable, and your favorite dipping sauce for an easy, yet satisfying meal the whole family will love.
- Sweet Fire Chicken: Dice chicken cutlets and serve over rice with sautéed onion, bell pepper, and pineapple. Top with sweet chili sauce.
- Serve sliced and dunk in gluten-free pizza sauce.
Recipe FAQs
Traditional panko breading is not gluten-free as it is made with wheat flour. Gluten-free panko breadcrumbs are available and can be found at most grocery stores.
It seems simple, but the trick is to let them rest. After breading the chicken cutlets, let them rest for 30 minutes before frying or baking. This gives ample time for the breading to set so it will not fall off during the cooking process.
There are many gluten-free alternatives to wheat flour and traditional breadcrumbs. In place of flour, use cornstarch, rice flour, or a gluten-free flour blend. In place of breadcrumbs, use gluten-free breadcrumbs which are widely available at most grocery stores. Crushed gluten-free crackers or almond flour may also work in some applications.
Still Hungry? Subscribe Here!
Recipe
Gluten-Free Breaded Chicken Cutlets
Ingredients
- 1 pound chicken tenders
- ½ cup cornstarch
- 2 large eggs
- 1 cup gluten-free panko breadcrumbs
- 1 cup gluten-free breadcrumbs (Italian seasoned or plain)
- salt and pepper
- desired seasonings for breadcrumbs (e.g. Italian seasoning, garlic powder, and parmesan cheese)
- oil (for frying)
Instructions
- Pound out chicken tenders to about ½-inch thickness with tortilla press or meat mallet. Season chicken with salt and pepper on both sides. Set aside.
- Gather three shallow bowls. Place cornstarch in one, eggs in another, and both breadcrumbs in the third shallow bowl. Whisk the eggs until smooth. Add any desired seasonings to the breadcrumbs and stir to combine.
- For each chicken cutlet: dredge first in cornstarch, shaking off any excess. Then dip in the egg mixture, letting excess drain off. Finally evenly coat the cutlets with the breadcrumb mixture. Set aside on a baking sheet.
- Let the cutlets rest 30 minutes before cooking with your desired method.
Pan Fry
- Heat enough oil to cover the bottom of a large skillet or cast-iron pan over medium-high heat.
- Once hot, place chicken cutlets in a single layer, taking care not to overcrowd the pan.
- Pan fry chicken cutlets for several minutes on each side, or until golden brown. Ensure the internal temperature reaches 165°F.
Air Fry
- Preheat air fryer to 400°F.
- Lightly coat the cutlets with oil or cooking spray. Place cutlets in a single layer in the air fryer basket.
- Cook 12-15 minutes, flipping halfway through, or until the internal temperature reaches 165°F. *You may need to cook in batches depending on the size of your air fryer basket.
Bake
- Heat oven to 400°F. (Use the convection setting for a crisper texture.)
- Place cutlets on a parchment lined baking sheet.
- Bake for approximately 15-20 minutes, flipping once halfway through, or until the internal temperature reaches 165°F.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Save This Recipe!
Enter your email to receive a direct link to this post.
Dani says
I never thought about using a tortilla press for pressing chicken. So smart!