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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:

Step 1: Ingredients

Picture of 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
 
stinkbat2 years 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)  stinkbat2 years ago
Near where I live i found rice flour only in a multiethnic store, I surely have to try that!
ebernal31 year 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
wilgubeast2 years 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!
jcookson2 years 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.
lindarose922 years ago
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)  lindarose922 years ago
We usually use oil for a more healthy food, apart from that, sounds delicious! :)
anuutest2 years ago
looks delicious