Prepare 3 plates, one with cup arrowroot starch, a second with 1 beaten egg, and a third with Rorie’s Coating Crumbs. Dip each whole cutlet first in starch, then in egg, then in crumbs.
Dip each whole cutlet first in starch, then in egg, then in crumbs.
Fry: Heat a large skillet over medium heat with 1⁄4-inch avocado oil; add coated cutlets; fry for 4 minutes on each side. Transfer to a cooling rack.
Air fry: Heat air fryer to 400°F; spray tops of cutlets with oil; air fry for 7 minutes per side. Transfer to a cooling rack.
Bake: Preheat oven to 400°F; place coated cutlets on a lined baking sheet; spray chicken with oil; bake for 20–23 minutes.
For all breaded recipes, use the “right hand/left hand technique”.
Arrowroot starch can be replaced with starch of choice.