Crispy Italian Cutlet (Gluten Free)




About: I am a 19 year old guy who loves electronics and cooking..

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 2: Mix

To prepare the mixture, mix 40% breadcrumbs and 60% cornmeal in a plate, but don't exaggerate, you can add later if you need to!

To prepare the eggs, break 4 eggs and mix them in another plate, adding salt and pepper.

Step 3: Prepare the Meat

To prepare the breast, first put a slice in the eggs, then in the mixture, then eggs again and another time mixture, having two coatings done on it.

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 5: Cook!

Carefully place the prepared meat in the hot oil, and cook evenly flipping them multiple times. They will be ready and browned in a couple minutes!

Step 6: 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!


Tip: When finished, mix the remaining eggs and mixture and fry that! ;)

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    11 Discussions


    6 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.

    1 reply

    6 years 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.


    6 years ago on Introduction

    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


    6 years ago on Introduction

    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.

    1 reply

    6 years ago on Introduction

    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.


    6 years ago on Introduction

    I love cutlets! Have you tried to use butter instead of oil? They turn out even better :)
    ps: sono italiana anch'io :D

    1 reply

    6 years ago

    looks delicious