Gluten-Free Chicken Cutlet Sandwich

Crispy, flavorful, and entirely gluten-free, this Gluten-Free Chicken Cutlet Sandwich is a game-changer for anyone looking for a satisfying handheld meal. Tender chicken breasts are pounded thin, coated in a perfectly seasoned gluten-free breading with Parmesan cheese, and pan-fried to golden perfection. Nestled between toasted gluten-free buns and layered with crisp lettuce, juicy tomato slices, and a tangy homemade mayo sauce with Dijon mustard and fresh lemon juice, every bite is bursting with contrasting textures and bold flavors. This easy-to-make sandwich is perfect for lunch, dinner, or a crowd-pleasing game-day treat. Ready in just 35 minutes and with no compromise on crunch or flavor, it’s a must-try for gluten-free dining enthusiasts!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 0.5 cups Gluten-free all-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Paprika
• 2 Eggs
• 2 tablespoons Water
• 1 cup Gluten-free breadcrumbs
• 0.25 cups Parmesan cheese, grated
• 4 tablespoons Olive oil
• 4 Gluten-free sandwich buns
• 4 Lettuce leaves
• 2 Tomatoes, sliced
• 0.5 cups Mayonnaise
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Dijon mustard

Directions

Step 1

Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2-inch thickness using a meat mallet.

Step 2

In a shallow dish, combine the gluten-free flour, salt, black pepper, garlic powder, and paprika.

Step 3

In another shallow dish, beat the eggs with water.

Step 4

In a third shallow dish, mix the gluten-free breadcrumbs with the grated Parmesan cheese.

Step 5

Dredge each chicken piece in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.

Step 6

Heat olive oil in a large skillet over medium heat. Add the breaded chicken cutlets and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.

Step 7

Assemble the sandwiches by spreading the mayonnaise mixture on each half of the gluten-free sandwich buns.

Step 8

Place one cutlet on the bottom half of each bun, followed by a lettuce leaf, a couple of tomato slices, and top with the other half of the bun.

Step 9

Serve immediately for the best crunch and freshness.

Nutrition Facts

Serving size	(1503.4g)

Amount per serving	% Daily Value*
Calories	4048.1

Total Fat 196.7g	0%
Saturated Fat 29.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 805.4mg	0%
Sodium 6470.2mg	0%
Total Carbohydrate 405.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 26.4g
Protein 164.5g	0%

Vitamin D 85.5IU	0%
Calcium 600.9mg	0%
Iron 15.1mg	0%
Potassium 1971.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 16.3%

Carbs: 40.0%