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) photo

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) photo

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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