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  • Jefferson Adams

    Fried Pork or Chicken Cutlet (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Anyone who has given up gluten has favorite dishes that they've had to give up, and which are difficult if not impossible to replace.

    The finished pork katsu curry: Photo--Jefferson AdamsFor me the list includes numerous dishes of the breaded and fried nature. I'm talking about dishes like fried chicken, fried catfish and chicken Parmesan. Bread crumbs, especially Japanese-style panko breadcrumbs, are one of the things for which I've not been able to find a suitable substitute.



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    The Japanese make a popular dish called Tonkatsu, which is a pork or chicken cutlet, breaded and fried in hot oil. The dish is often served with a curry gravy and rice for a hearty meal. It is also one of my favorites and one I had given up on after going gluten-free. Until now.

    This method of preparation is highly versatile and works well for veal, fish, chicken, shrimp, etc. The Rice Chex and Rice Krispies are both gluten-free, make for an exceptional coating that cooks well and delivers a golden brown coating that is crisp and delicious.

    Ingredients:
    2 boneless pork chops or chicken breasts, strips, or chunks
    4 cups of Rice Chex or Rice Krispies cereal, pulverized
    2 eggs, beaten
    1/2 cup of frying oil like canola - I like a good high-temp oil like peanut oil, if no one is allergic.

    Preparation:
    Beat two eggs in a bowl.

    Take a plastic bag and a rolling pin or other suitable object, crush the Rice Chex or Rice Krispies into small bits and powder.

    Transfer crushed cereal to a larger bowl.

    Heat oil to medium-high in a frying pan.

    Dunk meat first in egg, then roll and coat in crushed cereal. REPEAT a second time. Dunking and coating twice will ensure a good coating.

    Place meat in hot oil and cook until golden brown. When golden brown on the bottom side, turn cutlet over and cook until crispy.

    Remove from heat and place on paper towel to dry.

    You can serve the resulting meat with potatoes and gravy for a chicken-fried steak-style cutlet, or with rice and curry sauce for a more Asian flare. You could also serve it with pasta and tomato sauce and cheese for a delicious chicken, veal or pork Parmesan.

    This coating also makes a great batter for gluten-free chicken nuggets that the kids will love.

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    Thank you Jefferson! I was just looking at a half empty box of Rice Chex this afternoon - left over from making gluten-free Chex mix for a New Year's party. Wondering what to do with it - then opened my email. Will be making Chicken Parmesan tomorrow - formerly one of my favorite dishes!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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