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Photo Credit: Elizabeth Newman

Gluten-Free Chicken Milanese

by Giada De Laurentiis
(1 review)
Prep Time
10 minutes
Cook Time
10 minutes
Photo Credit: Elizabeth Newman

Gluten-Free Chicken Milanese

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Sure, this recipe is a bit of a treat, but rice flour and gluten-free panko make it a little lighter and easier on the stomach. I serve it the way they do in Italy, topped with an arugula salad dressed with lemon and salt, or without the salad and just a squeeze of lemon juice.


Gluten-Free Chicken Milanese


main Main Course

Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Gluten-Free Chicken Milanese


  • 4 chicken cutlets (about 4 ounces each, pounded thin)
  • 1¾ teaspoons kosher salt (divided)
  • 1/4 cup rice flour
  • 2 large eggs (beaten)
  • 3/4 cup gluten-free panko breadcrumbs
  • 3 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper (optional)
  • 1 lemon (cut into wedges)


  1. Preheat a large skillet over medium heat.
  2. Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt.
  3. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls.4.Season the flour with 1/4 teaspoons salt, the eggs with 1/4 teaspoons salt and the breadcrumbs with 1/2 teaspoon salt.
  4. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture, then the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
  5. Add the oil to the hot pan and heat another 10 seconds.
  6. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is a deep golden-brown and the chicken is beginning to look cooked around the edges.
  7. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden-brown and crispy, about 3 minutes longer.
  8. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired.
  9. Serve hot with 1 or 2 lemon wedges.



per serving
Amount/Serving % Daily Value
33 grams
41 grams
20 grams
Saturated Fat
4 grams
Trans Fat
1 grams
201 milligrams
1367 milligrams
2 grams
1 grams
Unsaturated Fat
12 grams
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5 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen - Feb 27

    Hi @Maureen! For GF panko, we like to use the Kikkoman brand. Hope this helps!

  • Author's avatar image
    Maureen Theunissen - Feb 27

    What brand of gluten free panko do you use? The one I found was not very tasty and didn’t stick well. Any advice would be welcome!

  • Author's avatar image
    Jennifer Billinger - Jun 09

    Buttermilk is what I use

  • Author's avatar image
    Jake Maria - Jun 09

    Really good! I used TJ rice crumbs in place of the rice flour and it turned out buonissimo!

  • Author's avatar image
    Julz Skennerton - Jun 09

    Hi, I have an egg intolerance but love the look of these and the thought of having a gf crumb is fab. What do you think I could use instead of eggs?

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