Quick, Crispy Gluten-Free Chicken Cutlets (Baked)

Here's your quick and easy chicken dinner win! Make breaded, crispy gluten-free chicken cutlets in only 20 minutes using almond flour, parmesan, and simple pantry spices. Without bread crumbs you can turn breaded chicken into gloriously golden and tender, all hands off in your oven or air fryer.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. (See recipe notes for air fry directions.) On a baking sheet spread ½ tablespoon olive oil to grease pan. Set aside.

Step 2

In a medium bowl mix together, almond flour, grated parmesan, tarragon, garlic powder, Italian seasoning, paprika, salt, and pepper. Mix together breading with a fork.

Step 3

Drizzle remaining 1 ½ tablespoons olive over the cutlets and toss to evenly coat chicken with oil. Season both sides with additional salt and pepper. Place cutlet, one at a time, in the breading mixture. Press down slightly and flip over to coat other side. Transfer breaded chicken to greased baking sheet and repeat with remaining chicken. If there is leftover breading, sprinkle that on top of the chicken.

Step 4

Spray the tops with an olive oil mister or nonstick cooking spray. Bake for 10 minutes, flip chicken, and then continue cooking for 5-10 minutes more, or until internal temperature reaches 165°F. Serve immediately with lemon wedges.

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