| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 chicken cutlets (about 4 ounces each), pounded thin
- 1 3/4 teaspoons kosher salt, divided
- 1/4 cup brown rice flour
- 2 large eggs, beaten
- 3/4 cup gluten-free panko breadcrumbs
- 1/4 cup olive oil
- 1/4 teaspoon freshly ground black pepper, optional
- 1 lemon, cut into wedges
- Arugula salad, for serving, optional
Instructions
- Preheat a large skillet over medium heat.
- Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
- Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 377 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 176 mg |
| Sodium | 495 mg |
Reviews
Absolutely delicious! I added a little grated Parmesan and lemon zest to the panko and it was super yummy and crunchy!
This always turns out really well and my family loves it! I added nutmeg to the breadcrumbs, a tip I learned a few years back! Thanks to Giada for all her easy and great recipes!
This turned out really well! However, I did a couple things differently than the recipe. I sprinkled the chicken with a little course salt and lemon pepper and let it sit for about 30 minutes while I was prepping the side dishes. I didn’t have brown flower so I used regular flour. Pro tip: use corn starch for a crispier breading! You can use only corn starch or half and half corn starch and flour (which is what I did with this recipe).
I made asparagus and the braised mushrooms that are in the photo and recommended with this dish. Here’s the link to the mushrooms: Simple Braised Mushrooms by Giada De Laurentiis https://www.foodnetwork.com/applink/recipes/giada-de-laurentiis/simple-braised-mushrooms-12210408
I made asparagus and the braised mushrooms that are in the photo and recommended with this dish. Here’s the link to the mushrooms: Simple Braised Mushrooms by Giada De Laurentiis https://www.foodnetwork.com/applink/recipes/giada-de-laurentiis/simple-braised-mushrooms-12210408
My fiancé said it would have been better using regular breadcrumbs instead so I’ll try that next time.
A summer favorite now! So yummy!
Very tasty and super easy. With the mushrooms, this makes a nice light summer supper.
Delicious!
I have cooked this several times now and even used the air fryer. Excellent every time.
I only made the chicken because I had some sauce from a different recipe to use, but will make the mushroom sauce in the future. I had white rice flour which worked really well. Quick, easy & delicious.
I am an avid cook and I have to say that THIS is one of THE BEST chicken dishes EVER! I made the Simple Braised Cremini Mushrooms as well and it was like a dream. The slight bitterness from the bed of arugula, the tartness of the lemon, the richness of the mushrooms and the crunchy chicken were a perfect combination. I didn’t change a thing in the recipe. SLAM DUNK! The whole family cleaned their plates. Thank you Giada!
This is so delicious! I didn’t have panko crumbs so I subbed cornmeal which still added a good crunch. Probably not very Italian but it was what was in my pantry. Highly recommend!