My friend asked me for the recipe this week and I was like, I think the world needs to know this recipe. It’s too good not to share and seriously so easy to do, and healthy! Yay!
Two weeks ago I prepped these for our weeks’ lunch protein. Dan was thrilled of course but Parker also loved them! They are perfect to make ahead of time to then add to a salad, roasted veggies, or on the side with a soup (to get that protein in).
Remember protein is what keeps you full until your next meal, so some version of it (animal protein or plant protein/beans) is important to have in every meal.
So let’s get to it! THE famous and fan-favorite Gailas Chicken Cutlets.
- Thinly cut chicken breasts OR Chicken Tenders (I made 2 lbs at a time so we had enough)
- Alexia brand Gluten-Free Panko Crumbs – 1 container
- Grated parmesan cheese – 1 container
- Ground mustard
- 5 eggs – 3 full eggs, 2 just the yolks
- Garlic salt
- Baking Sheet
- Olive oil
- Frying pan
- Preheat the over to 415 degrees
- Warm up a frying pan on the stovetop a medium/low heat, then add a tablespoon or two of olive oil to the pan with the container of Panko crumbs. Add 4-6 shakes of the Ground Mustard to the pan and continually stir and move around the panko crumbs until they get a light golden brown, NOT burnt. Continually stirring around the mixture will help with the not-burning part. I also like to add a couple of shakes of Paprika to this.
- Once your panko is golden, pour it onto a dinner plate with edges. This is when you add in the parmesan cheese and garlic salt. I eyeball both, but probably about a cup of parm and 4-5 shakes of garlic salt. Mix that all together.
- Crack your eggs and scramble them (uncooked) in a bowl with a fork.
- Rinse off your chicken and pat it dry. Spray your baking sheet with Pam.
- (I like to set up an assembly line to make it easier and less messy.) First, have your patted dry chicken, next to that the bowl of mixed eggs, next the panko/parm plate, then finally the sprayed and ready baking sheet.
- Take the chicken and dip both sides in the egg, just like you would french toast, and then dip it into the panko/parm combo, making sure all sides of the chicken are covered. Lastly, add it to the baking sheet. Keep this assembly line going until you have a full tray of chicken cutlets. Here I like to press some of the extra panko/parm combo on pieces I think need a little more love.
- Bake the chicken for about 10 minutes (flip) then 10 minutes on the other side, or until fully cooked.
Enjoy the best homemade healthy chicken cutlets ever created. 😉
Gail’s legacy lives on!