Nutty Chicken – Gluten Free!

Loved by everyone!  Nutty Chicken is a thin chicken cutlet baked with a creative mixture of crushed mixed nuts and bread crumbs or corn crumbs for gluten-free. 

A recipe born when Liz ran out of bread crumbs and had to improvise.

This chicken dish has never tasted so good! Delicious, crunchy texture on the outside with moist, juicy tender meat on the inside. A nice twist to regular chicken cutlets, only baked – not fried, with a mixture of unsalted nuts, whole wheat bread crumbs and of course … an added kick from cayenne pepper!

Its so easy to make and great for the whole family.  And,  if you substitute the whole wheat bread crumbs for corn crumbs, this will be a Gluten free dish!  Unbelievable!  Liz has a way of turning a “panic” moment into an innovative way to create recipes. Genius!

Try this recipe with chicken thighs and breasts. It’s equally succulent!  Just remember you will need more baking time.

Nutty Chicken –  and Gluten Free too!

  • 4 thin Chicken Cutlets (about 1 pound)
  • 1 cup of Mixed Nuts – Unsalted
  • 1/4 cup of Whole Wheat Bread Crumbs (substitute with Corn Crumbs for Gluten Free)
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 Tbsp. Parsley Flakes
  • 1/4 tsp. Cayenne Pepper
  • 1/2 cup Extra Virgin Olive oil


Preheat oven to 400 degrees.

Place mixed nuts into a food processor  and lightly chop.
Try not to chop nuts too fine.  Keeping nuts course adds extra crunchiness to the cutlets.
Add in the seasonings and bread crumbs. Mix well.
Place the dry ingredients into a dish.
In another bowl,  add the olive oil for dipping.
Generously dip each chicken cutlet in the olive oil , allowing to drip excess off. Then dip each cutlet into the nutty bread crumb mixture, coating both sides until well coated.

Place cutlets into a Pyrex baking dish. 
Add any remaining nuts on top.
Bake in oven at 400 degrees for 7 minutes per side, turning only once.
Chicken should be golden brown!
Serves 2 – 4    

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