Polish Chicken Cutlets (Kotlety Kurczak) with Gluten-Free Breading

Ingredients

• 4 Chicken Breast, boneless and skinless
• 1 Egg
• 1/2 cup Rice Flour
• 1 cup Gluten-Free Breadcrumbs
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Paprika
• 1/4 teaspoon Garlic Powder
• 1/2 cup Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pound chicken breasts to an even thickness (about 0.635 cm).
2. 2In a shallow bowl, whisk the egg.
3. 3In another shallow bowl, combine rice flour, gluten-free breadcrumbs, salt, pepper, paprika, and garlic powder.
4. 4Dip each chicken breast in the whisked egg, then dredge in the gluten-free breadcrumb mixture, ensuring it's fully coated.
5. 5Heat vegetable oil in a large skillet over medium-high heat.
6. 6Fry the chicken cutlets for about 4-5 minutes per side, or until golden brown and cooked through.
7. 7Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8Serve hot with mashed potatoes, salad, or your favorite sides.

Substitutions

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