These are gluten free Chicken Chop It’s an easy and delicious way to prepare chicken breasts. They’re coated with eggs, ground almonds, and the perfect spice blend, then baked or fried until crisp and golden.
We love chicken fried cutlets growing up at home and these are a winner! They’re also gluten-free, grain-free, paleo-friendly, and low-carb.
Easy Gluten-Free Breaded Chicken Cutlets
You can never have too many classic chicken recipes in your back pocket.I mean, sometimes I crave roast chickenother times I want chicken wireand sometimes all I can think of is a batch of classic chicken wings.
This easy chicken chops recipe is one of my favorite ways to prepare chicken. It’s made with chicken breasts, covered with eggs, ground almonds, and seasonings, then baked or fried in hot oil.
Enjoy these steaks on their own, with a side dish or two, spread them over your favorite pasta, add them to sandwiches, you name it!
What is Chicken Chop?
Chicken cutlet is simply a chicken breast cut in half horizontally to create two thinner slices. Chicken chops are usually breaded and cooked (fried or baked) to create a delicious crispy texture.
For this recipe, I left the chicken breasts as is (since they weren’t cut in half), but you can cut them in half if yours are thicker. I did, however, keep the rest of the classic preparation – coating them in a delicious blend of ground almonds and spices, then baking or frying.
The result is delicious, tender, juicy chicken with a golden brown and crispy finish.
Ingredients needed:
- chicken: This recipe calls for one pound of boneless, skinless chicken breasts.
- Eggs and water: Coating the outside of the chicken with egg wash helps the crumbs adhere and gives the chicken that classic crispy texture on the outside.
- Breadcrumb mixture: Our crumbs are made with a blend of ground almonds, Italian seasoning, granulated garlic, fine sea salt, and optional red pepper flakes.
How to Make Chicken Chop
These Gluten-Free Breaded Chicken Cutlets couldn’t be easier to make. Simply bread them and choose to bake or fry them!
Here’s a quick summary of the recipe:
- To bread the chicken: In a bowl, combine eggs and water. In another bowl, whisk together the almond flour and seasoning. Pat chicken dry, season with salt and pepper, then sprinkle with egg mixture, then breadcrumb mixture.
- To bake or fry: To bake, place the chicken on a lined baking sheet, drizzle with oil, and bake until golden brown. While frying pan, heat oil, add chicken and cook until golden brown.
Should I slice or mash the chicken?
You can! Pounding chicken is a way to thin out chicken breasts. I do or don’t, depending on my timing and how thick my boobs are!
What does flour do to chicken chops?
The flour in the breadcrumbs mixes with the seasonings, adds a ton of flavor, and absorbs moisture while the chicken cooks. This creates a crispy golden brown crust.
What oil is best for frying chicken?
My favorite oil for frying is avocado oil. Its high smoke point means it keeps chicken nice and crispy without burning!
If you don’t have avocado oil, you can use other cooking oils such as olive oil!
Tips and Notes
- Pat the chicken dry. Pat the chicken dry to remove excess water for a crispier texture.
- To slice or not to slice: Traditional chicken chops are thinner chicken breasts cut in half horizontally. You can choose to slice or not slice. I don’t like minimal prep unless they are very thick! You can also mash the chicken.
- If you slice the chicken breast, Keep in mind this will affect the cooking time. Start with about half the time and add more as needed.
- Need more crumbs? You can always stir in more if needed!
- Flip and fry both sides. Whether you’re baking or frying, the chicken must be flipped so it’s crispy on all sides.
- If you want to grill chicken, Be sure to line the pan with parchment paper so the chicken doesn’t stick.
- if you want fried chicken Make sure the oil is hot before adding it. If the oil is too cold, you’ll end up with soggy chicken chops.
Edible advice
There are so many delicious ways to serve chicken schnitzel, like my Gluten-Free Chicken Parmesan recipe even Gluten-Free Chicken Milanese!
Enjoy them on a sandwich, then layer them on a stack of your favorite meals spaghettitry them as a main course and some side dishes…you really can’t go wrong!
Here are some of my favorite chicken chop recipes:
how to store
Leftover chicken chops can be stored in an airtight container in the refrigerator for 3-4 days, or in the freezer for 2-3 months.
To enjoy again, thaw overnight in the refrigerator (if frozen), then reheat in a 400°F oven until warmed through.
More Chicken Recipes You’ll Love
- 1 pound boneless, skinless chicken breasts
- 1 Egg
- 1 tablespoon water
for the crumbs
- 1 cup Almond powder
- 2 teaspoon italian seasoning
- 1 teaspoon Garlic Granules/Powder
- 1/2 teaspoon fine sea salt
- Sprinkle with red pepper flakes Elective
Pat the chicken dry and season generously with salt and pepper.
In a shallow bowl, whisk together the eggs and water.
In a shallow bowl or plate, whisk together the almond flour and seasoning.
Toss chicken first in egg mixture and then in breadcrumb mixture, coating both sides completely.
- bake: Preheat oven to 350°F. Line a baking sheet with parchment paper and place the chicken steaks on top.Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown with no pink residue and an internal temperature of 165 degreessaute: Heat avocado oil in a skillet. Once hot, add the chicken chops. Fry 5-8 minutes on each side, until golden brown with no pink residue (internal temperature 165°F).
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- Pat the chicken dry. Pat the chicken dry to remove excess water for a crispier texture.
- Need more crumbs? You can always stir in more if needed!
- To slice or not to slice: Traditional chicken chops are thinner chicken breasts cut in half horizontally. You can choose to slice or not slice. I don’t like minimal prep unless they are very thick! You can also mash the chicken.
- If you slice the chicken breast, Keep in mind this will affect the cooking time. Start with about half the time and add more as needed.
- Fry on both sides. Whether you’re baking or frying, the chicken must be flipped so it’s crispy on all sides.
- If you want to grill chicken, Be sure to line the pan with parchment paper so the chicken doesn’t stick.
- if you want fried chicken Make sure the oil is hot before adding it. If the oil is too cool, you’ll end up with soggy chicken chops.
Serve: 1peopleCalories: Chapter 484kcalcarbohydrate: 14Gprotein: 38Gfat: 33GSaturated fat: 3GPolyunsaturated fats: 1GMonounsaturated fats: 1GTrans fat: 0.02Gcholesterol: 113mgsodium: Chapter 729mgPotassium: Chapter 456mgfiber: 7Gsugar: 2GVitamin A: 110IUVitamin C: 1mgcalcium: 153mgiron: 3mg
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