Gluten-FREE CHICKEN CUTLETS

INGREDIENTS

  • 1 Pound of Boneless Chicken Breast (pasture-raised)
  • About 1/3 box of Erewhon Brown Rice Cereal (available HERE or at your health food store)
  • 1-2 eggs (pasture-raised)
  • Pecorino Romano Cheese (to taste)
  • Sea Salt (to taste)

INSTRUCTIONS

  • Filet chicken cutlets as thin as possible (or have your butcher do this and the next step)
  • Tenderize with hammer or bottom of glass
  • Add 1/3 box of cereal, sea salt and cheese to food processor or blender and mix until a bread crumb consistency
  • Scramble egg in a bowl
  • Dip cutlets in egg and then into bread crumb mix until fully coated
  • Heat a stainless steal or cast iron skillet medium to high heat. Add cooking fat (olive oil, butter, ghee, coconut oil)
  • Cook for about 3 minutes on each side

OPTIONAL

  • You can top with arugula and/or tomato for a milanese type dish
  • Serve with a lemon wedge
  • You can use to make chicken parmigiana
  • You can use a similar recipe for breaded eggplant, although you should bake this dish
  • You can use a similar recipe for breaded flounder and even beef cutlets