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+ servings
2 crispy fried chicken pieces

Super EASY breaded chicken cutlets (GF, egg free)

A super easy breaded chicken cutlets that are not only crispy on the outside, juicy in the inside but also gluten free and egg free.
5 from 4 votes
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 2 cutlets
Calories per serving: 522kcal
Author: Tu

Ingredients 

  • 1 large chicken breast trimmed
  • ½ c heavy cream see notes for substitution
  • ½ tsp Italian seasoning optional
  • ¼ tsp Kosher salt
  • ¼ tsp black pepper
  • ½ c tapioca starch see notes for substitution
  • ¼ c unsalted cashew coarse ground, optional
  • 2 c vegetable oil
  • 1 sprig parsley finely chopped
  • ½ large lime or lemon cut into wedges

Instructions

  • Line your cutting board with parchment paper for easier cleaning. Place trimmed chicken breasts with smooth, shining side facing up.
    1 large chicken breast
  • Put your left hand on top of the breast. Hold a clean, sharp knife on the other hand, then carefully cut each breast in half lengthwise.
  • Place another piece of parchment paper on top of two halves chicken breast. Use a meat mallet to gently pound them into ¼ inch of thickness.
  • Season both sides of the breasts with salt and pepper.
    ¼ tsp Kosher salt, ¼ tsp black pepper
  • Pour the heavy cream in a mixing bowl.
    ½ c heavy cream
  • Working with 1 chicken cutlet at a time. Coat each piece with heavy cream, allowing excess to drip back into the bowl before moving to the next step.
  • In a shallow dish or another mixing bowl, combine tapioca starch, Italian seasoning, and ground coarse cashew.
    ½ tsp Italian seasoning, ¼ c unsalted cashew, ½ c tapioca starch
  • Carefully dredge cream coated chicken cutlets thoroughly in dry mixture. Remember shaking of the excess.
  • Place cutlets on a rimmed baking pan or a large dish lined with parchment paper. Do not over lap cutlets. Let the coating rest for 2-3 minutes.
  • Add 2 cups of oil to a large cooking pan or Dutch oven, heat over medium high heat to 325F.
    2 c vegetable oil
  • Carefully put chicken cutlets in the oil. Do not overlap them.
  • Breaded chicken cutlets should be fried 2 to 2.5 minutes for the first side and 1 to 1.5 minutes after you flip the pieces. Approximately it takes around 4 minutes to fry each cutlet.
  • The cutlets are done when the outer layer becomes wrinkled and has a golden brown color on both side.
  • Garnish breaded chicken cutlets with chopped parsley. Then serve hot immediately with lime or lemon wedges on the side.
    1 sprig parsley, ½ large lime or lemon

Notes

Substitution

  • Heavy cream - if you don't have heavy cream, plain Greek yogurt (equal amount) or a combination of sour cream (1 cup) & milk (¼ cup).
  • Tapioca starch corn starch and potato starch can also used in replacement. If you do so, you might need to switch heavy cream to sour cream & milk combination in order for those starch to stick to chicken breast more.
  • Kosher salt - if you use different sale remember the finer the salt is, the less amount it should be used.
  • Unsalted cashew - this is also optional. Cashew helps to bring out that crispy and golden crust for these breaded chicken cutlets. Unsalted peanut can also be used as substitution.
  • Italian seasoning - this is optional. You can use any seasoning you like.

Food safety tips

  • Line your cutting board with parchment paper before working with chicken breast. This will eliminate any crossed contamination as much as possible.
  • If you still have chicken breasts left over, you should not freeze them in groceries packaging. The air gaps in the original package can cause freezer burn. You should individually wrap each piece of left over chicken breast then place them in a zipper freezer bad, and press out the air.

Side dish recipes

Nutrition

Calories: 522kcalCarbohydrates: 33gProtein: 29gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 140mgSodium: 440mgPotassium: 597mgFiber: 1gSugar: 3gVitamin A: 918IUVitamin C: 2mgCalcium: 60mgIron: 2mg