Cheesy Gluten-Free Chicken Cutlets

These Cheesy Gluten-Free Chicken Cutlets will be a hit for the entire family – especially the kids! Pair it with a salad for a well-balanced meal.

Sliced Cheesy Gluten-Free Chicken Cutlets on a bed of lettuce

Kids will LOVE Cast Iron Cheesy Gluten-Free Chicken Cutlets!

My boys are teens but there are times they still love to indulge on some of their childhood favorites. Especially chicken nuggets! But when I put this on the dinner table, they loved it and asked for it to be put on the dinner menu again soon.

If you can’t find ready-made chicken cutlets in your local grocery store, butterfly and pound regular chicken breasts between two sheets of plastic wrap with a rolling pin or meat mallet until ¼-inch thick.

For this recipe, you’ll also want to use regular olive oil, rather than extra virgin olive oil. It has a higher smoke point.

More Cast Iron Recipes:

Chicken Fajitas

Shepherd’s Pie

Maple-Chipotle Chicken with Sweet Potatoes

Tuscan Chicken with White Beans

Apple Crisp

Southern Banana Pudding

Top view of sliced cheesy gluten-free chicken cutlets on a bed of lettuce

Ingredients:

4 6-oz. boneless, skinless chicken cutlets
3/4 cup almond flour
Sea salt and black pepper, to taste
3 large eggs  
1/4 cup water
3/4 cup gluten-free panko breadcrumbs
1/4 cup Parmesan cheese, finely grated
2 teaspoons Italian seasoning
1 cup olive oil, divided

Instructions:

Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and stir to combine. Set aside.

Whisk the eggs together with the water until thoroughly combined and transfer to a shallow, wide bowl or pie pan. Set aside.

Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in food processor until fine. Transfer to a rimmed plate or pie pan and set aside.

Pat the chicken dry with a paper towel and then dredge each cutlet in the almond flour, then the egg mixture, and finally, the breadcrumbs. Be sure to shake off any excess almond flour and egg before moving to the next step. Press the chicken firmly into the breadcrumb mixture to ensure they are evenly coated on each side.

When finished, transfer each cutlet to a wire rack for 5-10 minutes to “set up.”

Add one-half cup olive oil to a 12″ cast iron skillet set over medium-high heat. Working in batches, add two of the cutlets once the oil starts to shimmer.

Tip: For best results, don’t do all 4 cutlets at the same time to prevent overcrowding. The excess steam from overcrowding will interfere with the browning process.

Cook the chicken on one side until golden brown and crispy, approximately 4-5 minutes, before flipping. As soon as each breast is flipped, reduce heat to medium and cook on second side about 5 minutes or until the chicken is cooked through.

Remove from heat and transfer the cutlets to a wire rack set inside a rimmed baking pan and gently remove excess oil with paper towels.

Carefully drain used olive oil from skillet and wipe excess with a paper towel. Add remaining olive oil to skillet and repeat process with the remaining chicken cutlets.

Remove from heat and transfer the cutlets to the wire rack with the first batch. Allow chicken to rest for 5 minutes. Slice and serve immediately with your choice of sides or over a mixed green salad. Enjoy!  

Close up view of cheesy chicken cutlet
Plated Cheesy Gluten-Free Chicken Cutlets
Cheesy Gluten-Free Chicken Cutlets
Yield: 4 Servings

Cheesy Gluten-Free Chicken Cutlets

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Upgrade your favorite chicken dinner with these Cheesy Gluten-Free Cutlets!

Ingredients

  • 4 6-oz. boneless, skinless chicken cutlets
  • 3/4 cup almond flour
  • Sea salt and black pepper, to taste
  • 3 large eggs
  • 1/4 cup water
  • 3/4 cup gluten-free panko breadcrumbs
  • 1/4 cup Parmesan cheese, finely grated
  • 2 teaspoons Italian seasoning
  • 1 cup olive oil, divided

Instructions

Add the almond flour, salt, and black pepper to a shallow, wide bowl or pie pan and
stir to combine. Set aside.



Whisk the eggs together with the water until thoroughly combined and transfer to a
shallow, wide bowl or pie pan. Set aside.



Pulse the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning in food
processor until fine. Transfer to a rimmed plate or pie pan and set aside.



Pat the chicken dry with a paper towel and then dredge each cutlet in the almond flour, then the egg mixture, and finally, the breadcrumbs. Be sure to shake off any
excess almond flour and egg before moving to the next step. Press the chicken
firmly into the breadcrumb mixture to ensure they are evenly coated on each
side.



When finished, transfer each cutlet to a wire rack for 5-10 minutes to "set
up."



Add one-half cup olive oil to a 12" cast iron skillet set over medium-high heat.
Working in batches, add two of the cutlets once the oil starts to shimmer.

Tip: For best results, don't do all 4 cutlets at the same time to prevent overcrowding. The excess steam from overcrowding will interfere with the browning process.



Cook the chicken on one side until golden brown and crispy, approximately 4-5
minutes, before flipping. As soon as each breast is flipped, reduce heat to medium and cook on second side about 5 minutes or until the chicken is cooked through.



Remove from heat and transfer the cutlets to a wire rack set inside a rimmed baking
pan and gently remove excess oil with paper towels.



Carefully drain used olive oil from skillet and wipe excess with a paper towel. Add
remaining olive oil to skillet and repeat process with the remaining chicken cutlets.



Remove from heat and transfer the cutlets to the wire rack with the first batch. Allow
chicken to rest for 5 minutes. Slice and serve immediately with your choice of sides or over a mixed green salad. Enjoy!

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These Cheesy Gluten-Free Chicken Cutlets will be a hit for the entire family - especially the kids! Pair it with a salad for a well-balanced meal.

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