Ingredients
Chicken
- 4 chicken cutlets (approximately 4 ounces each)
- 1¾ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper (optional)
- 1 lemon, cut into wedges
Breading
- ¼ cup rice flour
- 2 large eggs, beaten
- ¾ cup gluten-free panko breadcrumbs
Cooking
- 3 tablespoons olive oil
Instructions
- Prepare the Chicken: Place each chicken cutlet between two pieces of plastic wrap and gently pound them using the smooth side of a meat mallet or the bottom of a small pan until they are thin and of even thickness to ensure quick and uniform cooking.
- Season and Set Up Breading Stations: Sprinkle both sides of each chicken cutlet with ½ teaspoon of kosher salt. In three separate shallow bowls, season the rice flour with ¼ teaspoon salt, the beaten eggs with ¼ teaspoon salt, and the gluten-free panko breadcrumbs with ½ teaspoon salt to evenly season each coating layer.
- Bread the Chicken: Coat each chicken cutlet first with the seasoned rice flour, shaking off excess, then dip into the seasoned beaten eggs allowing extra to drip off, and finally press into the seasoned panko breadcrumbs to ensure an even, thorough coating on all sides.
- Heat the Skillet: Warm a large skillet over medium heat. When hot, add the olive oil and let it heat for about 10 seconds so the oil evenly coats the skillet surface, preparing it for frying the cutlets.
- Cook the Chicken: Place the breaded cutlets in the skillet, avoiding overcrowding by working in batches if necessary. Fry each side—cook the first side for 4 to 5 minutes until golden brown and crispy, then flip and cook the other side for about 3 minutes until cooked through and both sides are evenly golden and crisp.
- Drain and Season Finished Cutlets: Transfer the cooked chicken cutlets to a wire rack to drain excess oil. Sprinkle them with the remaining ¼ teaspoon kosher salt and freshly ground black pepper if desired. Serve immediately with lemon wedges to squeeze over the top for added brightness.
Notes
- Pounding the cutlets ensures even cooking and a tender texture.
- Using gluten-free panko and rice flour makes this recipe suitable for those avoiding gluten.
- Work in batches to prevent overcrowding and ensure crispiness.
- Serve immediately for best texture and flavor.
- Lemon wedges add a bright, fresh contrast to the crispy chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Gluten Free