Friday, March 6, 2015

Gluten Free Chicken Cutlet

Gluten Free Chicken Cutlet

2 lb. skinless, boneless chicken breasts
6 oz. gluten free bread crumbs
1 Cup brown rice flour (You could also use coconut flour to give it a slightly sweet flavor)
6 eggs
1 Tablespoon garlic powder
2 Tablespoons + 1/2 teaspoon salt 
4 Tablespoons water
Canola oil

Optional Step to add more flavor to the chicken and to make the chicken more juicy - Soak the chicken in 2 Tablespoons of salt for 15 min. to brine it.  (This can also be a good way to thaw it if the chicken is frozen.  Just soak it longer until it is thawed.)

 Beat the chicken with a meat tenderizer so until the pieces are 1/4 inch thick.

Mix 1/2 Cup brown rice flour, 1 Tablespoons garlic powder, and 1/2 tsp. salt
Coat the chicken in the mixture, one piece at a time. 

Beat 6 eggs and 4 Tablespoons of water to make an egg wash.  Coat each piece of chicken in the egg wash.

Mix 6 oz. gluten free bread crumbs with 1/2 Cup brown rice flour.  Coat the chicken in the bread crumb mixture.

Add oil to a saucepan until it is covering the bottom of the pot 1/2 inch.  Heat the oil over very high heat.  We use two burners to get the heat high enough in our RV.  You will know that the oil is hot enough if you sprinkle water into the oil and it sizzles up out of the pot.

When the oil is hot enough, add a piece of chicken to the pot.  Fry 1 minute per side.  You will see the chicken turn white when it is fully cooked.

Repeat the process for each piece of chicken - coat with the flour, egg wash, and then the bread crumb mixture.  Then fry to a golden brown.
Enjoy with freshly squeezed lemon juice.

Bon appétit!

P.S.  If you would like to take this a step further, try our Chicken Francese Recipe to add the chicken to a lemon sauce.  Very delicious!!!

Orders placed on through this site help support this site.

No comments:

Post a Comment