Baked Breaded Chicken Cutlets
Breaded baked chicken cutlets, served with steamed golden beets, sour broiled onions, and garlic dill asparagus (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free)
This simple low-amine dish is quick to make and delicious. A little chicken goes a long way once it is pounded flat and breaded, too. This low-amine dish is crisp and satisfying, hearty, and much lower in fat when baked than when fried.
1 tsp fresh thyme, leaves only
4 slices well-toasted (but not burnt) gluten-free bread
1/2 tsp salt
1/4 tsp ascorbic acid
5 boneless skinless chicken thighs
2 egg whites, beaten
Breaded baked chicken cutlets (low-amine, gluten-free, soy-free, dairy-free, nut-free, fish-free, tomato-free)
- Lay foil down on a cookie sheet.
- Preheat oven to 375 degrees.
- Pound each cutlet flat with a tenderizer. I pound mine to about a quarter-inch thickness. Set aside.
- Mix breadcrumbs, thyme, ascorbic acid, and salt.
- Dredge chicken in egg whites, then coat in breadcrumb mixture. Lay flat on the cookie sheet. Arrange gluten-free, low-amine chicken cutlets with space between.
- Bake for 5 minutes on each side.
- Serve hot.
AMINE BREAKDOWN:Very Low Amine: thyme, salt, ascorbic acid, gluten-free breadLow Amine: egg white, boneless skinless chicken thighs
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47.606209 -122.332071Published in:
on May 18, 2012 at 2:40 pm Comments (6)
Tags: Chicken, Cooking, food, katsu, recipes
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