Our family loves chicken cutlets, and serving them over pasta is even better. This gluten free version keeps all the flavor of a classic chicken cutlet dinner while also being dairy free and egg free. It’s quick to prepare — about 10–15 minutes to get everything ready and about 15–20 minutes to cook — making it ideal for busy weeknights. The recipe uses gluten free panko-style breadcrumbs and a simple non-dairy “egg wash” made from milk and oil to help the crumbs stick, so you can enjoy a crisp, golden coating without eggs or dairy. Serve with your favorite gluten free pasta and a warmed tomato pasta sauce, plus a side of peas for a balanced family meal.
Below is a clear, easy-to-follow recipe for Gluten Free Chicken Cutlet Dinner with helpful tips for assembly, timing, and toddler-friendly serving ideas.
Gluten Free Chicken Cutlet Dinner
Main Course
American, Italian
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 1/2 cups Italian gluten free, dairy free panko-style breadcrumbs (we like Ian’s GF Italian Panko)
- 2-3 Tbsp olive oil
- 1/2 cup non-dairy milk (unsweetened rice or almond milk preferred)
- gluten free pasta sauce
- 1 1/2 cups frozen peas
- gluten free pasta, cooked according to package directions
Instructions
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Slice the chicken breasts into thin cutlets about 1/2 inch thick. Press them lightly with a flat side of a knife if needed to even the thickness. Set aside on a clean plate.
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Make the egg-free wash by whisking together 1/2 cup non-dairy milk with 1 teaspoon olive oil in a shallow bowl.
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Pour 1 cup of the panko-style breadcrumbs onto a plate. Reserve the remaining 1/2 cup to add later only if needed.
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Set up an assembly line: chicken slices, egg-free wash bowl, panko plate, and a clean plate for the coated cutlets.
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Heat a medium skillet over medium heat and add 1 tablespoon of olive oil so it warms while you bread the chicken.
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Dip each chicken slice into the milk mixture, then press both sides into the panko until well coated. Transfer the breaded cutlets to the clean plate.
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When the skillet is hot, add more oil if needed and place as many cutlets as comfortably fit without crowding. Cook 3–5 minutes per side, until golden brown and cooked through. Repeat in batches, adding oil between batches if the pan gets dry.
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While the chicken cooks, bring a medium pot with 3 cups of water to a boil for the pasta and a small pot with 2 cups for the peas. Start the gluten free pasta in the boiling water and follow package timing — many brands cook in about 6 minutes.
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Simmer the gluten free pasta sauce in a small saucepan so it’s warm when serving.
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Add the frozen peas to the second pot of boiling water and cook 4–6 minutes until heated through. Drain pasta and peas when done.
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To serve, place cooked pasta in individual bowls, top with about 2 tablespoons of warmed pasta sauce per serving, then place the chicken cutlets on top and finish with peas. Adjust sauce and portion sizes to taste.
Toddler Twist: Set up stations so kids can assemble their own plates — pasta first, a spoonful of sauce, then a cutlet and peas. It’s a fun way to get little ones involved and more likely to eat their meal.
Time Saver Suggestion: If you’re short on time, bread the chicken cutlets ahead and store them covered in the refrigerator. Cook them straight from chilled when you’re ready for dinner to cut prep time in the evening.
Serving Ideas and Variations: For extra flavor, season the panko with dried Italian herbs, salt, and pepper before coating. Serve with a wedge of lemon for a bright finish. To keep the meal allergen-friendly, verify that your panko-style crumbs, pasta, and sauce are certified gluten free and dairy free.