Sunday Chicken Cutlets

Oh hey there, remember me? I used to post recipes and stuff. Yeah sorry about that, but I'm back!

Let me tell you about one of my most favorite things to make, these delicious chicken cutlets. My mom used to make us breaded chicken cutlets which we would have with fettuccini alfredo and man, was that a good meal. Since going gluten free, I've tried several approaches to breading to try to get the right crispness on the chicken; almond meal, gluten free store bought breadcrumbs, etc. None of them really do the trick, plus, the gluten free store bought crumbs have a lot of crap in them that I would rather avoid. One day I used Glutino's breadcrumbs, which turns out to be just cornmeal and sugar. Why they felt the need to add sugar to cornmeal for breadcrumbs, I don't know. But I liked the final result so I hunted down some organic cornmeal from Amazon and voila! The perfect breading for my cutlets was found.

Next I had to work on the egg wash. I credit this idea to Alex Sturges. She made coconut shrimp and her breading was amazing. She put all kids of stuff in the egg wash, AND hit it with the immersion blender to mix it up. Genius! So I decided to try a little balsamic vinegar in my egg wash and whipped it up with the immersion blender. The vinegar adds a nice subtle flavor to the chicken and the immersion blender makes the egg a bit foamy which I think helps the breading to stick to the chicken.

I've cooked these cutlets in the skillet as well in the stove. The skillet is definitely my preferred method as it gets a nice crisp on the breading, but it definitely is more involved and requires more of your attention. But, totally worth it in my opinion!

So without further delay, here's your new favorite chicken cutlet recipe!

Sunday Chicken Cutlets

What you'll need

• 2 full chicken breasts (the double breast, not a single)
• 1-2 cups of cornmeal (I use Bob's Red Mill organic cornmeal, medium ground)
• 1 tablespoon balsamic vinegar
• 2 eggs
• 1 tablespoon Italian seasonings
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper

What you'll do

1. Heat up your skillet with your preferred frying oil (I use olive oil)
2. Add the cornmeal and spices to a plate and mix to combine
3. Add the egg and balsamic vinegar to a bowl, mix with the immersion blender
4. Cut each chicken breast in half, and then fillet each individual breast. So you should end up with about 8 pieces
5. Once your pan and oil is hot, dip each piece of chicken into the egg wash, and then coat it with the cornmeal mixture. Make sure you don't over-coat the chicken, you just want a nice thin coating here. A thicker coating will fall off.
6. Fry the chicken in the pan for about 4-5 minutes each side.
7. Once cooked, remove from the pan and set on a wire rack, or eat right away!

Depending on how much breading you use, you might not have enough or you might have too much. Just adjust as needed and don't worry about being exact in the measurements. It is really all about your taste preferences.