Gluten-Free Breaded Cutlets with Basil Buttermilk Dipping Sauce
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
 
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.
Course: Entrées
Cuisine: American
Keyword: Chicken, Gluten Free, Vegan, Quick and Easy
Servings: 4
Calories: 533 kcal
Author: Meredith Laurence
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.
Nutrition Facts
Gluten-Free Breaded Cutlets with Basil Buttermilk Dipping Sauce
Amount Per Serving
Calories 533 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 9g45%
Cholesterol 188mg63%
Sodium 894mg37%
Potassium 669mg19%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 34g68%
Vitamin A 470IU9%
Vitamin C 13.5mg16%
Calcium 195mg20%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.