Breaded Chicken Cutlets
Published May 6, 2025 • Updated February 1, 2026
This post may contain affiliate links. See my disclosure policy.
These gluten-free, low-carb breaded chicken cutlets are juicy, tender, and way easier to make. No pounding needed. I found a simple method that keeps them from drying out and makes prep way less fussy.
I’ve made chicken cutlets so many times, and honestly, I used to think the only way to get them thin and tender was to either butterfly the chicken breast or grab a meat mallet and go to town. But let’s be real, that gets messy fast and it’s way too easy to overcook them into dry hockey pucks. So when I came across this new method from Rita at @cucinapalermo on TikTok, I had to try it. And you guys, it works. It’s gone totally viral for a reason.
How to get fork tender chicken without pounding
Instead of slicing the chicken breast in half like usual, just cut it into ½ inch strips lengthwise. That’s it. No pounding, no butterflying, no stress. I don’t know the science behind it, but somehow when you cut it this way, the chicken comes out juicier, way more tender, and still thin enough to fry up quickly. It’s like magic. And yes, it’s now the only way I make cutlets.
Now let’s talk about that golden crispy coating, because we’re keeping it low-carb and gluten-free without sacrificing crunch. No boring almond flour situation here. I’m using a mix of pork panko (basically crushed pork rinds) and unflavored whey protein isolate. The combo gives you that crispy, bready texture you want in a cutlet, and the protein powder adds this almost beer-battered vibe when you fry it. Zero carbs, high protein, and totally delish.
So yeah, these aren’t just any chicken cutlets. They’re crispy, juicy, tender little strips of heaven that happen to be keto-friendly. And once you try this no-pound slicing method, you’ll never go back.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 lbs boneless, skinless chicken breast -
1/2 cup Italian dressing
-
1 egg
-
1 teaspoon salt, divided
-
1 teaspoon black pepper, divided
-
1 1/2 cups pork panko
-
1 1/2 scoops unflavored whey isolate protein powder
-
1 1/2 teaspoons Italian seasoning
-
Avocado or cooking oil for frying
Step by Step Instructions
Step by Step Instructions
Cut chicken
Trim off any fat from the chicken. Slice each breast into thin strips about ½-¾ inch thick lengthwise, cutting along the grain of the meat.
- 2 lbs boneless, skinless chicken breast
Prepare marinade and marinate chicken cutlets
In a large, shallow bowl or dish, pour in Italian dressing, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk until combined. Place strips of chicken in the dish and let marinate for 10-15 minutes.
- 1/2 cup Italian dressing
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Heat oil
Pour enough avocado or cooking oil into a large skillet with deep walls to fill it up about ¼ – ½ inch. Heat oil to medium over the stove until the oil is between 325-350°F.
Low carb, high protein breading
Meanwhile, combine the ingredients for the breading in a second bowl – pork panko, protein powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- 1 1/2 cups pork panko
- 1 1/2 scoops unflavored whey protein powder
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Bread the chicken
Once oil is hot enough, begin coating the chicken. Working in batches, remove a cutlet from the dressing mixture, and place in the breading mixture. Press the powder into the cutlet to ensure it’s completely coated on all sides.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Calculate Your Keto Macros in 30 Seconds
Not sure if this recipe fits your daily targets? Our free calculator shows you personalized macros based on your goals, activity level, and body composition.
Get My Macros (Free) →Frequently Asked Questions
Won't my chicken strips be too narrow if I cut them lengthwise?
You would think but actually once the chicken marinates in the Italian dressing, it starts to flatten out and become thin and wide like a regular chicken cutlet.
Will any protein powder work for this recipe?
I have only tested this recipe using an unflavored 100% whey protein isolate from Isopure. Feel free to try other brands or types; however, I can't guarantee they will work the same.
At what temperature is chicken breast safe to eat?
Chicken breast is safe to consume when it reaches an internal temperature of 165°F, but I usually pull mine when it hits around 150°F for a few minutes. Use a meat thermometer to check if the meat is fully cooked through.
The Italian dressing marinade is genius. Chicken stayed so juicy even fried. Under 1 carb per serving too.
Made a double batch for weekly meal prep. The pork panko breading reheats way better than I expected in the air fryer.