[ October 2018 ] This recipe was updated with improvements! I switched to using roasted chickpeas for an amazing gluten-free (grain-free!) alternative for the breading! See image above. Note the use of store-bought, snacking kind of roasted chickpeas (like Watusee Foods roasted organic chickpeas; not sponsored) which I blitz into a coarse crumb in a blender or food processor. They also have ready-made chickpea crumbs if you can find it (I don’t have access to that in Canada). Home-roasted chickpeas would likely be too moist to achieve the same results. Of course, You may definitely still use regular or panko breadcrumb in this recipe. Same amount, same cooking method!

This one's a home run at my house!  And I am willing to bet it would be at your's too, if your peeps like crispy little chicken sandwiches on warm soft brioche buns served with a good schmear of creamy tartar-y sauce goodness.  The best part about it is, it's a lightened up (healthier) version that is EASY to make (less than 30 minutes) with NO COMPROMISE in taste! What is this voodoo magic, you ask? Read on friend…  

Earlier this year I discovered Mark Bittman's roasted chicken cutlet recipe and basically have decided to never, ever frying chicken cutlets over a pan of oil on the stove again for the rest of my life. BAKED in the oven is where it’s at. Indeed, this was one of those life-altering moments.

His method is genius.  I'll tell you why.  

First, only one side of the chicken is coated with breadcrumbs, so more like a topping.  Since it is roasted (not fried) with only the tops exposed, one-sided crumbs mean you don't bother flipping the cutlets or worrying about bottoms getting soggy.  (Also half the breadcrumb, half the carbs - if you're counting that sort of thing). While you might think this means sacrificing say, 50% of the overall crunch and mouth-feel you expect from a cutlet, you'll be pleasantly surprised that the difference is not noticeable at all. Do you trust me? Trust me.

[ Oct 2018 update: I no longer use any oil, even in the crumbs ]. Secondly, only 2 tablespoons of oil is used in the breadcrumb topping with no additional oil to roast them which is so much healthier than shallow-fry because no matter what I do, there is always less oil in the pan than you start with which means you know where the oil went. Into my food.  

Third, the cutlets are roasted in the oven.  Mine actually take a mere 15 minutes but exact time it will depend on your oven and the precise thickness of your chicken pieces (up to 20 minutes, give or take but do check at the 15-minute mark and go from there to avoid overcooking).  This means no batch-frying and then keeping them warm in the oven while you do the next batch. They all go on one large (or two smaller) baking sheet(s) put into the oven and done at the same time.  I'm sure I don't need to explain why that is super awesome.  

And finally, the most important reason this recipe gets heavy rotation is because every person in my family loves them. My husband thinks these taste like McChicken but better (yes meant to be a compliment ;)) and my little girls audibly 'mmm's while they devour them!  

NOTE:

Please note the use of store-bought, snacking kind of roasted chickpeas (like Watusee Foods roasted organic chickpeas; not sponsored) which I blitz into a coarse crumb in a blender or food processor. They also have ready-made chickpea crumbs if you can find it (I don’t have access to that in Canada). Home-roasted chickpeas would likely be too moist to achieve the same results. Of course, You may definitely still use regular or panko breadcrumb in this recipe. Same amount, same cooking method!

Crispy Chicken Cutlet Sliders { Lightened Up! }

( Gluten-free, dairy-free )

Recipe for roasted cutlet adapted from Mark Bittman's roasted chicken cutlet recipe.  Serves 4.

INGREDIENTS

For the chicken cutlets:

2 C roasted chickpeas (not home-roasted; see headnotes), blitzed into coarse crumb in food processor or blender OR ~1.5C breadcrumbs

1.5 lbs boneless, skinless chicken pieces (I prefer thigh but breast or tenders are great too), pounded to 1/4" thick cutlets and cut roughly the size of your buns

1 large egg

Salt & pepper to taste

Optional: some Everything but the bagel seasoning

To assemble & serve:

Gluten free buns or brioche buns, slider or regular size

Vegenaise or mayonnaise

Dill pickle relish (I like Bubbie's because it is fermented aka good for gut health and preservatives free) or pickles, sliced lengthwise into thinner pieces.

Your favorite veggies for freshness and crunch.  I love: 

• Purple cabbage, sliced thinly

• Tomato, sliced

• Piles of leafy green lettuce, etc.

METHOD

1. Preheat oven to 400f. Lightly oil or parchment-line a baking sheet. (If I’m using boneless dark meat, I don’t bother oiling at all as there is enough fat rendered during baking)

2. Combine oil (if using) and crumbs in a large, shallow dish. Add in the (optional but fun) Everything but the Bagel Seasoning, if using. Toss to combine well.

3. Whisk the egg  in a second large, shallow dish. 

4. Season all the chicken pieces with salt and pepper on both sides.  Dip one side of each chicken piece in the egg, allow excess to drip off, then in the crumbs.  Press down lightly with your fingertips to make it adhere.

5. Place chicken pieces crumb-side up on the baking sheet.  If there are any leftover crumbs, sprinkle on top and press down a bit.

6. Roast until chicken is cooked through, about 15-20 minutes.  Check doneness by cutting through the center of one piece.  As long as meat is opaque and any juice runs clear, it is cooked through.  Do not overcook as you run of risk of drying it out. 

7. While the chicken is in the oven, wash and prep your vegetables.  Split your gluten-free or brioche buns and toast them lightly if desired. Once the chicken is done, place one or two pieces of cutlet per bun and load on the toppings. Enjoy!  

xx