Mexican · Dinner
Crispy Chicken Cutlet (Gluten-Free)
A gluten-free take on a Mexican-diner staple: a chicken breast cutlet pounded thin, coated in seasoned cornmeal and rice flour, and fried until crisp and golden. Finished with lime and cotija cheese, it delivers a crunchy shell over juicy meat, echoing classic milanesa served alongside simple salsa.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
543Calories
51.2gProtein
24.8gFat
30.1gCarbs
1.2gSugar
2.1gFiber
1015mgSodium
339mgChol
5.1gSat Fat
620mgPotassium
95mgCalcium
3.1mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Place chicken breast between plastic wrap and pound with a mallet to an even 1/2-inch thickness throughout.
2
Dredge
Whisk cornmeal, rice flour, smoked paprika, garlic powder, salt, and black pepper together on a plate. Dip cutlet in beaten egg, then press into coating on both sides.
3
Fry
Heat vegetable oil in a skillet over medium heat until shimmering, then fry cutlet 3–4 minutes per side until deep golden brown and chicken reaches 165°F inside.
4
Plate
Transfer cutlet to a plate. Squeeze lime wedge over top, scatter cotija cheese and cilantro over crust, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast, pounded to 1/2-inch thickness
- 1/2 cup70g cornmeal
- 6 tbsp50g rice flour
- 22 eggs, beaten
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 6 tbsp80g vegetable oil, for pan-frying
- 22 lime wedge
- 2 tbsp16g cotija cheese, crumbled
- 2 tbsp2 tbsp cilantro
