Dads Gluten Free Old School Chicken Cutlets Recipes

DAD'S GLUTEN FREE - OLD SCHOOL CHICKEN CUTLETS

Steps:

• Here's the key to the whole recipe... Pay attention!
• Chicken cooks quickly when sliced real thin so fry cutlets at med-high heat, 3 minutes on each side...
• If you need further convincing to cut your cutlets very thin, then think of this fact. The less time the chicken cooks in oil, the less the calories retained after draining and patting dry.
• If your kids are like mine, they'll be asking for this every other day, so try and reduce fat every chance you get.
• Onto the instructions....
• Defrost breasts only ¾ through. You'll need the additional stability to cut very thin slices. Need good knife and a steady hand, but practice helps all skill levels.
• 2 Lbs Chicken Breast (1 Breast = 6 cutlets = 1/4th inch (.250) thick slices).
• Pour the 4 cups of Canola Oil into a large frying pan. You're really looking to have the oil reach 1/2 inch from the bottom of the pan. The chicken needs to cook thoroughly and quickly.
• Set burner under frying to med-high. Test Oil in 5 minutes by placing one of your smaller pieces in the pan. if the cutlet looks like it is cooking evenly and as quickly as required, then add additional pieces. Not too many at a time. Patience is key.
• Open first gallon-size Ziploc and crack in three eggs. Blow up the bag, by closing almost completely. Pretend you're blowing up a balloon. Close the seal and shake. Eggs mixed super fast. Insert all sliced chicken; seal shake (carefully), Set aside.
• Put all dry ingredients in second bag.
• Add egged chicken no more than 3 at a time. Flour mix can get glutinous if too much egg is added at once. Seal and shake vigorously until coated lightly throughout.
• Place in hot oil.
• The rest is all up to you. Be careful. Watch your cutlets, no more than 3 minutes on each side.
• When you have drained all excessive oil, put them in a pan and place in the oven at 325 degrees for 15 minutes. This will finish up the cooking if you cut them too big and release excess oil.
• Enjoy.
• (Recipe approved by my Gluten Free Family).

UNCLE DAVID'S CHICKEN CUTLETS

Steps:

• Spread oil in skillet and heat. The oil must be hot.
• Lay out the chicken cutlets on wax paper.
• Dip each one in egg, then coat both sides with breadcrumbs.
• When oil is hot, drop cutlets in skillet.
• Cook until brown on both sides. To check for "done-ness," cut open the chicken to make sure that the meat inside is cooked.
• Enjoy!

OLD-FASHIONED CHICKEN CUTLETS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
• Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
• Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
• Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
• Place flour in a shallow dish.
• Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
• Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
• Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.