One of the things I missed most after being diagnosed with Celiac disease was texture. That’s right, I thought my days of golden brown, crispy fried delicacies were long gone…boy was I wrong. As you likely already know food is a side passion of mine. My mother is a fantastic chef and has trained me well. Now I love taking some of the classics that I grew-up with and loved and making them not only gluten-free, but making them taste like the originals. Today I am going to share my delicious chicken cutlet “breading” with you.
So if you are looking for a fabulously crunchy gluten-free alternative do give this recipe a go. It carries the GFM seal of approval.
Here is what you will need:
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Let’s get prepping:
Make sure that your cutlets are nicely trimmed and free of any fat. I like to soak them for a bit in salt then rinse them thoroughly to remove any excess “gunk”. Crack the eggs into a bowl and beat well. A good trick is to add a splash of milk and cold water to help them better emulsify (it also helps stretch the eggs).
In a separate bowl mix the corn starch, garlic powder, salt, pepper, and dry mustard. Mix the ingredients very well.
Take a cutlet and dip it into the egg, let the excess drip off and place it right into the corn starch mixture. Coat it well. Then return it to the egg mixture and once again to the corn starch mixture. Again, coat it well and shake of the excess cornstarch.
Let’s get cooking:
On the stove have a large frying pan or pot filled ½ of the way with the canola oil. This is deep frying at its finest so do not skimp on the oil. I start it on High to get the oil up to temperature then after the first batch goes in move it down to just above Medium.
Place each breaded cutlet into the oil. CAUTION: It will cause quite the sensation so be careful and add one cutlet at a time to avoid having the oil bubble over. Tip: You should “bread as you go” because the cornstarch mixture, if left to set for any period, tends to get a bit goopey and that is never a good thing.
Fry the cutlets until they are a deep, rich brown – flipping often with a pair of tongs. Remove the finished culets and place on a paper towel covered plate to drain. Then transfer to a serving platter for service. Continue the breading and frying process until you are finished.
These cutlets remind me of the wonderful chicken fried anything I used to love. They are super crispy and flavorful. I have served these to non-Celiac friends and family who rave about them and are amazed to find out there is no flour whatsoever.
These go so well with the old cutlets standbys of mashed potatoes and fresh corn with a nice side salad. Paging Nostalgia!
Try these out and let me know what you think and bon appétite!
