Italian Chicken Cutlets are easy to make, and they go with a variety of dishes! This recipe is made with a homemade breadcrumb mixture that doesn't require parmesan cheese which makes it a great option for anyone who is gluten free or dairy free.
Start by preparing the flour coating. In a wide bowl add cassava flour, coconut flour, Italian seasoning, garlic powder, salt, and black pepper. Mix together until fully combined.
In a separate bowl add eggs and balsamic vinegar. Use a fork or whisk to whip together.
Place cast iron skillet on a medium heat burner. Once the pan starts warming up, add olive oil.
While the oil warms up, start preparing the chicken! Dip chicken into egg mixture, into flour mixture, egg mixture, and back into flour mixture. (Make sure it's evenly coated.)
Place breaded chicken into the pan leaving a little space between each piece. Cover the pan to keep the breading moist. Cook until golden brown each side. Add more olive oil as needed!
Repeat this process until all of the chicken is cooked. Serve hot!
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** See full post for more information and step by step photos.