Gluten Free Chicken Milanese Recipe 465

GLUTEN FREE CHICKEN MILANESE RECIPE - (4.6/5)

Gluten Free Chicken Milanese Recipe - (4.6/5) image

Provided by á-86998

Number Of Ingredients 10

Ingredients

In three separate flat dishes:
2 large cage free,antibiotic free, fresh chicken breasts.
Slice in half horizontally and pounded thin, season both sides with salt and pepper.
1-2 cups gluten-free flour of choice, like gluten-free white rice flour or for grain-free use arrowroot flour
2 large eggs, beaten
3 cups gluten-free crumbs, from finely ground day old gluten-free bread, crackers or chips
Seasonings, like a pinch of garlic powder, paprika, black pepper, cayenne and oregano, or your favorite blend for the crumbs
In the pan:
2 tablespoons butter
2-3 tablespoons olive oil or coconut oil

Steps:

Slice chicken breast in half horizontally as evenly as possible. Lay out a long piece of plastic wrap on your counter, place the 4 pieces of chicken on top of the wrap, leaving plenty of space between each piece. Lay another piece of plastic wrap on top of the chicken. Pound the chicken with a mallet or rolling pin until they are very thin. Careful not to put holes in them if you can, but you do want the cutlets very thin, so pound away. The cutlets should be much bigger once you are done. Remove top sheet of plastic and season the chicken with salt and pepper on each side. Line up your three flat dishes as directed above in this order. Flour first, beaten eggs second and seasoned crumbs last. I use FEC to remember the order. In a large cast iron fry pan, heat the oil and butter on medium heat. Dredge chicken in flour on each side. Dip quickly in the egg on each side. You don't want to wash off the flour. Lay in the crumbs on each side. Place in hot pan and fry for 2-3 minutes, watch to make sure they aren't getting too brown, decrease heat if they are cooking too fast. Turn and cook the other side. My pan fits two cutlets. Remove from pan and place in warm oven while you cook the other two. Serve with Romaine or Arugula salad and a simple yogurt dill dressing made from a cup of plain yogurt, pinch of fresh dill, a little minced garlic and a dash of lemon juice.

CHICKEN MILANESE

Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

CHICKEN MILANESE

Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories Italian Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

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