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Crispy chicken cutlets, dredged in an arrowroot coating.

Grain Free Sautéed & Fried Chicken Cutlets Recipe

The best skillet-seared cutlets. You will want to make these in batches to have leftovers!
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken cutlets
  • 1 cup arrowroot flour plus more if needed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp Himalayan salt divided
  • ¼ tsp black pepper
  • 3 TBS coconut oil or olive oil plus more if needed
  • 3 TBS ghee plus more if needed

Method
 

  1. Put a large, heavy-bottomed sauté pan (or iron skillet) over medium-high heat. Add the coconut oil and ghee.
  2. Preheat your over to 350 degrees.
  3. While the pan and oil are heating up, get out two shallow baking dishes, one each for the cutlets and coating.
  4. Put the cutlets in one of the shallow baking dishes, use approximately ½ of the salt to lightly salt each side of the chicken cutlets
  5. Add the arrowroot, onion powder, garlic powder, Italian seasoning, ½ tsp of Himalayan salt and black pepper to the remaining shallow baking dish and stir until well combined.
  6. Add a drop of water to the oil in the pan. If it “sizzles”, the oil is ready for frying.
  7. Dip the cutlets one at a time in the arrowroot coating 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 excess flour from burning in the sauté pan.
  8. Add your cutlets to the sauté pan, being careful not to overcrowd. Overcrowding will cause the cutlets to steam and not crisp.
  9. Cook the cutlets for approximately 1.5-2 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. These will naturally cook quicker. Some cutlets will be golden brown on the outside but still need a little bit more cooking time.
  10. After removing the cutlets from the saute 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.
  11. 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 olive oil or coconut oil and ghee and continue cooking.

Notes

Equipment: 
  • Large skillet or cast iron skillet
  • Cutting board 
  • Two Shallow dish 
  • Sheet pan
  • Cooling rack
  • Meat thermometer