Gluten-Free Chicken Cutlets | Blue Jean Chef - Meredith Laurence
These gluten-free chicken cutlets use potato flakes instead of wheat four and breadcrumbs to give you the fried chicken cutlets you've always dreamed of.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Ingredients
- ½ cup mayonnaise
- ½ cup buttermilk
- a couple dashes of hot sauce (optional)
- juice of ½ lemon
- 2 tablespoons chopped fresh basil
- salt and freshly ground black pepper
- 4 5-ounce boneless, skinless chicken breasts
- 1 cup dried potato flakes (divided)
- 2 eggs (beaten)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 tablespoon canola oil
- 1 tablespoon butter
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