Gluten-free Breaded Chicken Cutlet

These chicken cutlets are a workhorse in our house. We keep a giant bag of them in the freezer for when we're too tired to cook or my son is eating dinner at home while my husband and I are out on a date.

 My toddler would eat them every day of the week if he could - we call them chicken tenders and he likes to tell us, "They are so crispy." For more adventurous eaters, you could turn these into a whole menu of dinners (or lunches). See below for ideas!

To reheat: For best results, reheat in an oven/air fryter/toaster oven at 400 degrees for 5-8 minutes, until heated through. Alternatively, microwave for 1 minute on high.

On a plate:

• Served as-is with our veggie sides
• Broiled with marinara sauce + mozzarella cheese for a quick Chicken Parm 
• Topped with an arugula salad and lemon slices as a Chicken Milanese

In a bowl:

• Chicken Caesar Salad/Asian-Inspired Chicken Salad/Chopped Salad/Southwestern-Inspired Salad
• Served with rice, steamed veggies, and Teriyaki or other Asian-inspired sauce

Handhelds:

• American-style chicken sandwich with coleslaw, mayo, and pickles
• Chicken-katsu style sandwich with quick-pickled cabbage and  tonkatsu sauce
• Chicken Parm sandwich with mozzarella cheese and marinara sauce
• Chicken Caesar salad wraps
• Tossed with Franks in a Buffalo Chicken wrap with coleslaw