Gluten-Free Chicken Cutlets

I get a lot of requests for gluten-free recipes, so here's one that I hope will please all my gluten-free friends - Gluten-free chicken cutlets. This recipe uses potato flakes instead of the wheat flour and the breadcrumbs that are critical to breading the chicken.

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Blending the potato flakes in a food processor or blender turns them into potato flour, which works as the flour for the first stage of breading the chicken. The remaining potato flakes are the substitute for breadcrumbs, the third stage of breading the chicken. They have a little more texture when you fry up the exterior, giving you a tender crunch as you bite into it. Adding some grated Parmesan cheese to the potato flakes also helps with the browning, adds some saltiness and gives more crunch to the final dish. You can take the potato flake trick and apply it to so many other foods  as well – just change the cooking time to suit whatever it is you are breading. (See the air fryer cooking chart here for guidance.)

Gluten-free breaded chicken cutlets on a white plate with tomatoes and basil and a basil buttermilk dressing on the side.

This recipe can be made using your stovetop and oven OR I’ve given you air fryer directions as well. You’ll find that the air fryer is not only faster, but quite a bit easier too. Just remember to flip the chicken over halfway through the cooking process and that the total cooking time will depend on how thick or thin you pound the chicken breasts. 

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Gluten-free breaded chicken cutlets on a white plate with tomatoes and basil and a basil buttermilk dressing on the side.

Finally, the dipping sauce here is one of my favorites because it  helps to use up the buttermilk that is always sold in quarts and that we, as cooks, always have leftover after making waffles or pancakes or scones. Here I’ve chosen to use fresh basil to flavor the sauce, but you can swap that out to any fresh herb that you like – cilantro, parsley or tarragon.

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Air Fryer Cooking Charts

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Gluten-Free Breaded Cutlets with Basil Buttermilk Dipping Sauce

  • Prep Time: 15 m
  • Cook Time: 17 m
  • Total Time: 32 m
  • Servings:
    4

Ingredients

Basil Buttermilk Sauce
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • a couple dashes of hot sauce optional
  • juice of ½ lemon
  • 2 tablespoons chopped fresh basil
  • salt and freshly ground black pepper
  • salt and freshly ground black pepper
Chicken Cutlets
  • 4 5-ounce boneless, skinless chicken breasts
  • 1 cup dried potato flakes divided
  • 2 eggs beaten
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • 1 tablespoon canola oil
  • 1 tablespoon butter

Instructions

  1. Make the basil buttermilk sauce by whisking together the mayonnaise, buttermilk, hot sauce, lemon juice, and chopped basil. Season to taste with salt and freshly ground black pepper. Set the sauce aside.
  2. Pre-heat the oven to 350°F and place a cooling rack on top of a sheet pan.
  3. Place the chicken breasts on a cutting board and cover with a piece of plastic wrap. Pound the chicken breasts with the flat side of a meat mallet or rolling pin to an even thickness. Generously season the chicken breasts with salt and freshly ground black pepper.
  4. Place ¼ cup of the potato flakes into the bowl of a food processor. Process the flakes into a fine powder and transfer to a shallow dish.
  5. Place the eggs in a separate shallow dish. In a third shallow dish combine the remaining potato flakes, Parmesan cheese, salt and freshly ground black pepper. Lightly dredge each chicken breast in the potato powder, then dip into the egg mixture, and then coat the chicken breast with the potato flakes mixture. Gently pat to adhere the flakes to the chicken breast.
  6. Stovetop and oven directions: Heat the canola oil and butter in a large skillet over medium-high heat. Place cutlets in the pan and cook for 2 to 3 minutes on each side until the chicken is golden brown. Transfer the chicken to the sheet pan and bake in the oven for 10 to 15 minutes, until chicken is cooked through. Serve the chicken cutlets with the basil buttermilk sauce poured over top on or the side as a dip.
  7. Air Fry Directions: Pre-heat the air fryer to 400ºF. Spray the breaded cutlets generously with canola oil and transfer them to the air fryer basket. Air-fry the chicken in two batches at 400°F for 5 to 8 minutes, flipping the chicken over halfway through cooking process. Serve the chicken cutlets with the basil buttermilk sauce poured over top on or the side as a dip.
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