EASY GLUTEN-FREE CHICKEN MOZZARELLA CUTLETS- Crispy and Cheesy!
Gluten-free Chicken and Mozzarella cheese cutlet is a scrumptious, protein packed appetizer option for any occasion! You can customize this recipe with different protein options, like firm tofu, ground turkey, ground pork (the cooking times may have to be adjusted accordingly). This recipe makes about 20 pieces of these scrumptious Gluten-free Chicken Cutlets!
Equipment
- 1 Food Processor
Ingredients
- 2 lbs Ground chicken
Vegetables
- ½ Medium Finely chopped red onion
- 2-3 Stems Spring Onion
- 5-6 Baby carrots
Spices and Condiments
- 1 tsp Salt
- 1 tsp Cumin powder
- ¾ tsp Red chilli powder
- ¾ tsp Garlic powder
- ½ tbsp Crushed red chillies
- 1 tbsp Soy sauce Black soybean sauce - naturally gluten-free
- 1 tbsp Oil Vegetable or Sesame oil
Binding agents
- 2 large Eggs
- 1 cup Shredded mozzarella cheese
- ½ cup Roasted chickpea flour gluten-free
Instructions
Preparation
- Make sure the ground chicken is thawed. Finely Chop red onion, green onion and grate the carrots. I prefer grating the carrots, if you prefer the crunch from the carrots, you can chop them as well.
- Line a baking tray with aluminum foil and lightly grease it with some vegetable oil.
Mixing
- Take ground chicken in a large mixing bowl. Using a spoon, push down the ground chicken to make sure there are no frozen lumps.
- Add chopped red onion, green onion, and grated carrot. Then, add all the spices - garlic powder, cumin powder, crushed red chillies, red chilli powder, soy sauce, oil and salt.
- Crack the eggs and mix the ingredients well with a spatula. Make sure the spices are incorporated well. Add in roasted chickpea flour and continue mixing. Then, add in oil and about half of the cheese into the mix. Keep mixing to ensure all ingredients are blended in.
Shaping and Baking
- Set the oven on a Broil Med-High setting. For most ovens that is about 450-500 deg F.
- Take a spoon/ cup measure (I used a 1.3 cup) to scoop out the mixture and place on the prepared baking tray. Slightly flatten the top of the cutlets with the back of a spoon. This recipe makes about 20 cutlets.
- Now sprinkle some shredded cheese on the top. Finish topping off all the cutlets. Place the tray in the middle rack of the oven and cook the cutlets in the oven for about 15 minutes. Then, flip them over to cook for 7-8 more minutes.
- Turn off the oven and let the cutlets remain inside for about 2-3 minutes. The crust is beautiful golden brown and crispy.
- Dish out the cutlets and serve hot with some sliced onions and ketchup.