Chicken Cutlet Recipe

DIRECTIONS:

Gluten-Free Chicken Cutlets

 Preheat oven to 400

 In a small bowl scramble 2-3 eggs depending how much chicken you’re working with

 In another bowl place the GF breadcrumbs- I like to mix panko + regular  

 Heat up avocado oil or olive oil in a large skillet & prep a large oven pan to transfer chicken to

 Dip chicken in eggs then the breadcrumb mixture. Coat well and then place on the skillet for 3 minutes on each side- transfer each directly to the baking pan after cooking.

 Place the pan in the oven and bake for another 15-20 minutes

 That’s it! The key is to get the nuggets seared on the skillet before baking to get that perfect crispy crunch 

Pro tip: if you have enough prep time, stick the breaded cutlets into the fridge for 1-2 hours before cooking. This helps the breadcrumbs stay on throughout the cooking process and I find gives a more crunchy taste to the cutlets in the end!