What is einkorn flour?
Watch our video and find out.
Our einkorn breaded chicken cutlets taste so good, they actually hurt our feelings. While perfectly yummy a la carte, you can use this recipe to make a chicken Parmesan, smothered with your favorite gravy, or slice then serve in your favorite salad. There are so many wonderful options! Don’t have einkorn flour? No worries! You can also make breaded chicken cutlets using traditional all-purpose flour.
Panko breadcrumbs are readily available in the Asian section of most grocery stores. They’re a lot different than plain breadcrumbs. Mostly, they’re lighter and crispier and finish with a texture unlike any other—and if you’re sensitive to wheat, they also come gluten-free!
Temperature control is one of the most important factors in a recipe like this one. If the heat is too high, it will burn the exterior. If it’s too low, you’ll end up with greasy chicken—and nobody likes a soggy, greasy bird.
Moderate temperature as outlined in our instructions achieves cutlets that are perfectly browned and fully cooked. Listen for a slow air leak, like a gentle sizzle, when they hit the hot oil.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Breaded Chicken Cutlets Recipe
- 1 lbs boneless, skinless chicken breasts, about 2 or 3 breasts
- 1/3 cup all-purpose einkorn flour, 1.5 oz
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 large eggs, well-beaten
- 2 cups einkorn breadcrumbs, toasted, or gluten-free panko
- 1 cup coconut oil, for frying
- Cut each chicken breast into a cutlet.
- Stir flour, salt, garlic powder and onion powder together on a large plate until completely combined. Add beaten eggs to another plate then pour breadcrumbs onto a third plate. One by one, dredge the cutlets in the flour and shake off any excess. Dip them in the egg to coat completely and then cover in breadcrumbs. Shake off excess and place on a large plate while you bread remaining chicken.
- Place a large skillet over medium heat, add enough oil to come ¼" up the sides of the pan and allow it to heat. Working in batches, carefully place cutlets in the hot oil. Cook 3–4 minutes on first side or until nicely golden brown then flip and cook and additional 2–3 minutes or until golden and cooked through.
- Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Repeat with remaining cutlets. In between batches, it may be necessary to pour oil through a fine mesh strainer into a heatproof bowl to remove breading and wipe skillet clean. Return oil to pan and reheat, adding additional oil if necessary.
- Sprinkle with salt and serve immediately with a little lemon wedge for squeezing while they’re still hot and crispy.
Snapping and popping are giveaway signs that the temperature is too high. Zero sizzle means you need to turn up the heat!
