Gluten-Free Chicken Milanese
Category
main Main Course
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- 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)
Instructions
- Preheat a large skillet over medium heat.
- Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt.
- 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.
- 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.
- Add the oil to the hot pan and heat another 10 seconds.
- 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.
- 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.
- Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired.
- Serve hot with 1 or 2 lemon wedges.
5 comments
Hi @Maureen! For GF panko, we like to use the Kikkoman brand. Hope this helps!
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!
Buttermilk is what I use
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?
Really good! I used TJ rice crumbs in place of the rice flour and it turned out buonissimo!