These crispy Paleo Chicken Cutlets are a long-time favorite around my house! My family can’t get enough of these skillet-seared cutlets basking in arrowroot crumbs. Although making the initial batch is a true labor of love, I often double or triple the recipe since they make perfect leftovers for busy nights. Saving extras in the fridge lets me quickly prepare satisfying paleo lunches too. I love chopping up cold cutlets to top texture-rich Cobb salads. Though delicious alongside fresh roasted vegetables, my other favorite repurposes are serving them over pesto zoodles or preparing quick chicken piccata by smothering in lemon caper sauce. and topping with fresh basil. Of course, these make a fabulous base for chicken parmesan too. Whether it be for fast weeknight dinners, easy leftovers for lunches, special occasion entrees, these gluten- and grain-free chicken cutlets fit the bill! The best part is that their versatility makes this recipe well worth batch prepping.

Classic Comfort Food with a Healthy Spin

Crispy, golden brown gluten free fried chicken cutlets are a delicious way to enjoy a classic comfort food while avoiding gluten. When breaded and pan-fried, these protein-packed cutlets develop an irresistibly crunchy exterior that gives way to a juicy, savory interior bursting with chicken flavor. Each tender morsel brings joyful memories of beloved homestyle meals or indulgent dishes from your favorite Italian restaurants. Prepare for your taste buds to celebrate this easy, adaptable recipe perfect for a weekday dinner or special occasion. With a few simple ingredients, you can create a deeply satisfying, crave-worthy dish the whole family will ask for again and again. So gather round the table and sink your teeth into these crispy, mouthwatering gluten free chicken cutlets—I guarantee they won’t disappoint!

Where to Buy Chicken Cutlets

There are several different ways to get chicken cutlets. Many grocery stores now sell packages of ready-to-cook thin chicken cutlets which are perfect for this recipe. However if your market is out or doesn’t carry pre-sliced cutlets, you can easily prepare your own from basic skinless chicken breasts. Carefully slice each chicken breast horizontally to create two thinner pieces of chicken. Use a sharp knife to gently cut the thicker breast in half. Place a chicken breast half between plastic wrap sheets. Using the flat side of a meat mallet or a rolling pin, firmly pound the chicken, starting from the thick middle. Flattening those thicker parts of chicken breasts first results in uniformly thin cutlets, ideal for quick cooking. Preparing your own even thin chicken breasts may take a few extra minutes, but it will allow you to cook the chicken more quickly. Starting with uniformly sliced cutlets—whether store-bought or homemade—makes for tender results in no time!

How to Make Fried Chicken Cutlets

Prep baking dishes – Put a large frying pan (or iron skillet) over medium to medium high heat. Add the coconut oil and ghee. While the pan and oil are heating up, get out two shallow baking dishes, one for the cutlets and arrowroot.
Trimming the Cutlets – Put the cutlets in one of the shallow baking dishes using a paper towel to pat dry. I like to use my kitchen scissors to trim off any excess fat or gristle from the chicken cutlets before breading. Removing the tough connective tissue and trimming visible fat ensures you have an even thickness for cooking. This also prevents chewing unwanted bits after cooking. Simply use clean, sharp scissors to cut away any stringy sections or thick areas of fat along the edges. Having uniformly smooth and slender cutlets allows them to sauté up extra tender and cook evenly in the skillet. Putting in that quick minute to trim makes enjoying the crispy breaded cutlets that much more pleasant! You can season chicken by give it a quick and light sprinkle of salt and pepper, but i find that the chicken gets plenty of seasoning from the crispy coating mixture to follow.
Make Arrowroot Mixture – Add the arrowroot powder, onion powder, garlic powder, Italian seasoning, Himalayan salt and black pepper to the remaining shallow baking dish and stir until well combined.
Coating the Chicken – Dip the thin cutlets one at a time in the arrowroot mixture. I like to press the cutlet into the coating mixture to be sure that is evenly coated. Then, I lightly shake the coated cutlet to release any extra coating. This will help prevent burning or sticking to the bottom of the pan. Place each breaded and seasoned cutlet in a single layer to the sauté pan. Cook the cutlets for approximately 2-3 minutes on each side, carefully monitoring to turn over and then remove once the sides are golden brown. Some cutlets will be thinner than others so the cook time for each cutlet may vary. Some cutlets will be golden brown on the outside but still need a little bit more cooking time.
Cooling – After removing the cutlets from the sauté pan, lay on a baking sheet with a cooling rack on top. The cooling rack will keep the cutlets crisp and prevent the bottom of the crisp chicken from turning “gummy”. If the cutlets are cooked through, you can stop here. If the cutlets need a little bit more cooking time, you can put in the preheated 350 degree oven for 5-10 minutes until cooked through. The best way to ensure the cutlets are cooked all the way through is to use a meat thermometer. Chicken is properly cooked when it reaches and internal temperature of 165 degrees Fahrenheit.
Repeat – Repeat steps above until all of the cutlets are cooked. If the oil in your sauté pan has turned dark brown or black from the coating mixture, carefully pour the oil into a heat proof dish and wipe out your pan. Add more coconut oil and ghee and continue cooking.

Fully cooking Chicken Cutlets

The internal temperature for fully cooked chicken is 165°F (74°C). According to USDA food safety guidelines, chicken needs to reach an internal temperature of 165°F as measured by a food thermometer inserted into the thickest part of the meat. At 165°F, salmonella and other potentially harmful bacteria are killed, making the chicken safe to eat. The flesh will be opaque all the way through with no pink color. Allowing the chicken to rest for 3 minutes after removing from the heat also completes the cooking process. But using a thermometer is the only way to accurately assess doneness for safe consumption.

What You Need to Make Fried Chicken Cutlets

Chicken cutlets – Pre-sliced thin to allow for quick, even cooking.
Arrowroot Flour – Yields an ultra-crisp outer layer; you could swap for an alternative finely-ground paleo flour like almond flour or coconut flour. If using almond flour or coconut flour, I like to dip in beaten eggs first for an extra crispy coating. If you wanted to add more flavor, you could use parmesan cheese. Gluten free panko breadcrumbs are also another alternative.
Onion powder – Contributes savory depth and aromatic onion sweetness.
Garlic powder – Imparts punch of garlicky flavor.
Italian seasoning – Herbal notes for extra dimension.
Himalayan salt – Enhances other flavors and seasons chicken.
Black pepper – Bit of spicy contrast and warmth.
Extra virgin olive oil – I personally like the taste of olive oil for this recipe, but you could also use coconut oil which has a higher smoke point for efficient sautéing and light tropical essence.
Ghee – Buttery roundness to finish cooking without burning.

Paleo Notes

To make this recipe paleo, a few key ingredient swaps were made from the traditional cutlet recipe. Arrowroot flour provides a crispy baked coating, avoiding inflammatory grains found in traditional flours or panko breadcrumbs. Arrowroot replicates the light crunch of crumbs creating the most delicious crispy chicken cutlets.

In place of generic inflammatory vegetable oil, olive oil or coconut oil are my paleo-friendly choice to pan-fry the cutlets. Coconut oil can reach higher cooking temperatures needed to quickly sear the chicken without burning. The coconut oil’s high smoke point allows the chicken exterior to achieve ultimate crispy crispness in the pan. Extra virgin olive oil is my favorite option for this recipe due to taste, although I have to watch it more carefully because its lower smoke point makes it more prone to burning at higher heat.

Storage

To store extra chicken cutlets, place them in an airtight container or resealable plastic bag. Keep cutlets chilled in the refrigerator for 3-4 days. You can also freeze them for longer storage. Be sure the cutlets have cooled completely to prevent any excess moisture. Then wrap each cutlet individually in parchment paper or plastic wrap, then place wrapped pieces in a freezer bag with all air pressed out before sealing. Frozen cutlets will keep for 2-3 months. Thaw frozen cutlets overnight in the fridge before using. Simply reheat thawed or frozen precooked cutlets in the oven at 350°F until warmed through. Proper chilling and freezing maintains safety and preserves texture beautifully!