Instructables

Crispy Italian Cutlet (Gluten Free)

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Picture of Crispy Italian Cutlet (Gluten Free)
Since I love cooking, I sometimes invite friends to my house. It happens that one of them cannot eat gluten, so I decided to experiment and try something very tasty for her and simple for me to do. In the previous days I gathered the ingredients, and the evening before our lunch I started trying with different ingredients and different ratios until I found the perfect one, and here I share it with you:
 
 
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Step 1: Ingredients

Here is what I used for 3 people:
- A pound (500 g) of Sliced chicken breast
- 4  Eggs
- Salt & pepper
- Gluten free fine breadcrumbs (can be made by grinding old crunchy bread)
- Cornmeal (aka cornflour or polenta)
- Frying oil

Step 4: Heat the Oil

When you are done mixing, heat half a inch ( 1.5 cm) of oil in a pan and follow this little rule to know when it is ready:
-Put a couple Breadcrubs from the mixture in the pan, if they do not boil, it is not ready yet. If it boils, it is ok.

Step 6: Finished!

Picture of Finished!
After cooking, place your cutlets on kitchen paper to drain the excess of oil. Don't wait too much before eating because they are at their best when still warm!

Enjoy

Tip: When finished, mix the remaining eggs and mixture and fry that! ;)
stinkbat1 year ago
Those look great. We use coursely ground rice flour instead of gluten free bread crumbs. It is easier to get here in Korea.
guidogiunchi (author)  stinkbat1 year ago
Near where I live i found rice flour only in a multiethnic store, I surely have to try that!
ebernal310 months ago
That's considered one of the specialties here in Argentina. You can also try this with veal. And you can even cook it in the oven, adding cheese on top. It'll take longer to cook, but it's also healthier.
ToddKrejci1 year ago
looks godd
EdwardTH1 year ago
Here two tricks from an italian who really LOVES cutlets!

1. Before putting a breast in the eggs the first time, cover it with all purpose flour: the coating will sitck perfectly.
2. Instead of using just oil to fry them, use half oil and half butter: they'll taste much better!

Abitando vicino Milano ho affinato la pratica in questi 20 anni :D
wilgubeast1 year ago
Try pounding the breasts flat and doing everything else that you've described here. They'll cook slightly faster, maximize your fried surface area, and make for more delicate individual bites.
guidogiunchi (author)  wilgubeast1 year ago
I like this touch! I'll have to try it next time I cook them!
jcookson1 year ago
Nicely done!
In a pinch, crushed Rice Chex (or the generally cheaper generic store brand) can be used as a nice gluten-free substitute for bread crumbs with a little more crunch (think Panko). We call it Fake-o around our house.
I concur with the suggestion to pound the chicken breast — I usually butterfly then pound to ~¼ inch or so; makes for a very tender bite to the chicken.
I love cutlets! Have you tried to use butter instead of oil? They turn out even better :)
ps: sono italiana anch'io :D
guidogiunchi (author)  lindarose921 year ago
We usually use oil for a more healthy food, apart from that, sounds delicious! :)
anuutest1 year ago
looks delicious