Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Chicken Cutlets with Grape Tomatoes, Leeks and Mushrooms

Dinner Party, Gluten Free, PoultryRespond to this post »

Yesterday was one of those crazy, constantly running late, hair disheveled, can’t catch a breath kind of day.

And it’s always that type of day when I am chew my arm off hungry.

Maybe all the racing around burns more calories?

I wouldn’t recommend it as a diet plan, way too stressful.

Now wouldn’t you know, I have no plan for dinner.

Takeout would be blissful, however not usually an option for us Celiac’s.

Bunny (vegetarian daughter) had a plan, taco dip.

Taco dip?  Really? For dinner?  To me it’s more of a snack food.

It’s yummy, sure, but I was almost fainting with hunger, it just wouldn’t do.

On the way back from a music lesson (kids, not mine) I grabbed some thin chicken cutlets at the market.

The ones sliced perfectly with the paper separating the layers.  So easy, love that.

In and out of the store in 4 minutes flat.

Race home.

Open package, fill one bowl with brown rice panko crumbs and spices, another with beaten egg.

Chop up the only vegetables I had on hand: a leek, mushrooms, a carton of grape tomatoes and some garlic.

Get the vegetables happy in a hot skillet with some oil.

Grab a huge cast iron skillet, add oil, heat till really, really hot.

Dunk and roll the cutlets, drop into hot skillet, stir the veggies.

Flip cutlets, cook another 3 minutes.

Lay chicken on plate, top with veggies.

Done!!  12 minutes flat.

Much, much better than taco dip!!

Chicken Cutlets with Grape Tomatoes, Leeks and Mushrooms

Category: Dinner Party, Gluten Free, Poultry

Chicken Cutlets with Grape Tomatoes, Leeks and Mushrooms


  • 1 package of thin chicken cutlets, approx. 1lb
  • 4 Tbs olive oil, divided
  • 1/2 cup brown rice panko crumbs, or regular panko if you can eat
  • 4 Tbs grated parmesan cheese
  • 1/2 tsp salt, and pepper
  • 2 eggs, beaten
  • 1 leek, washed well and sliced
  • 1 small carton of sliced mushrooms
  • 1 small carton of grape tomatoes, sliced in half
  • 2 garlic cloves
  • chopped parsley for garnish (optional)


In two separate shallow bowls add beaten egg with a pinch of salt and pepper to one and brown rice panko crumbs, cheese, salt and pepper to the other. Set aside.

To medium skillet add 1 Tbs of oil, leek, mushrooms and tomatoes.

Saute over medium heat for a few minutes before adding garlic, stirring occasionally.

Get large cast iron skillet over high heat, add remaining 3 Tbs of the olive oil.

Drag cutlets through beaten egg, then coat in panko mixture.

Add to hot oil, cooking 3 mins or so until browned and crispy. Flip and repeat.

Place cooked cutlet on plate, top with vegetables.

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