Wheat-Free, Gluten-Free Chicken Cutlets

Here's a tip for preparing chicken cutlets or chicken fingers that are wheat-free, gluten-free. I have become very creative in my efforts to rework dishes I love without using wheat, gluten or sulfites. I've thought about toasting spelt bread, and then grating it in the blender, or food processor. Then I discovered an easier method, I tried using organic corn flakes first, and then organic oat flakes, they both worked beautifully.

In fact, these are so good; my grandchildren enjoyed them. I remember the day my son tried to bribe his then four-year-old niece with chicken fingers from a nearby restaurant. She peered into the tin plate, sniffed and shaking her head said, "This is NOT grandma's chicken...are you trying to trick me?"

Wheat-free Bread Crumbs

One box of organic corn flakes (or oat, you can probably use bran flakes as well), pour half the box in the blender and grate, or grind. Pour the ground flakes into a plastic container; continue processing using the entire box. I usually keep the container in the refrigerator so it stays fresh longer.

When I need breadcrumbs, I pour out about 1/4 cup to 1/2 cup (depending on how much chicken I am cooking) of the ground flakes into a mixing bowl. Add about 2 or 3 teaspoons of soy or spelt flour, and mix. Soy and spelt flour have the same consistency as regular all-purpose flour. Brown rice flour is dryer and grittier, so it doesn't work as well. The flour is necessary, because it helps to bind the ground flakes to the chicken.

Next, you add seasonings to the portion of mixed flour and ground flakes. When I want Italian breadcrumbs, I add salt, pepper, garlic powder, onion powder, a little oregano and dried basil to the mix. You can add two tablespoons of parmesan cheese as well. When I am not in the mood for the Italian flavor, I omit the basil, parmesan and onion.

Wheat-free Chicken Cutlets or Chicken Fingers

4 ea. Free-range chicken cutlets (cut into strips for chicken fingers) 

1/4 cup Soy or Rice Milk 

Italian wheat-free breadcrumb mix (see instructions above) 

1/4 cup Organic Extra Virgin Olive Oil for frying or Canola Oil

Directions:

1. Place chicken pieces in a small mixing bowl and pour in soy or rice milk, saturating chicken thoroughly.
2. Place milk coated chicken (do this in portions) in Tupperware filled with prepared breadcrumb mix; cover and shake until coated.
3. Heat oil in medium to large skillet over medium or medium high heat; once oil is hot, begin to place coated chicken pieces in skillet, in a single layer.
4. You will have to do this in two or three batches. Cook on each side until golden brown and juices run clear.

Serves 4