Gluten Free Chicken Milanese
This gluten free chicken milanese with crispy breaded chicken and lemony greens is the perfect light and easy weeknight meal. All you need is 30 minutes and a handful of wholesome ingredients for this delicious recipe. It is a simple meal but the flavor combination is to die for.
Why You’ll Love This Recipe
- This gluten free chicken milanese is done in under 30 minutes.
- It is made with a handful of nourishing ingredients.
- The crispy breaded chicken and simple dressed greens pair so well together.
- It is light and fresh.
- The whole family will love it.
- It is the perfect balanced dinner.
Ingredients & Substitutions
- Chicken breasts. You will need 1 lb of chicken breasts, pounded thin. Depending on how big the breast, you may need to cut them into a smaller piece.
- Brown rice flour. 1/4 cup of brown rice flour. You can sub for normal rice flour.
- Homemade gf panko bread crumbs. These are what breads the gluten free chicken milanese and keeps them naturally gluten free. There are two ways to make these:
- Rice cereal: Preheat oven to 325. Next, add 2 cups of rice cereal, 1 tsp dried oregano, and 1 tsp dried parsley to a food processor and pulse until course crumbs form. Then spread on lined baking sheet and bake for about 3-5 minutes, stir then bake for another 3-5 minutes until golden brown.
- GF bread: Preheat oven to 325. Next, add 3-4 slices of gluten free bread, 1 tsp dried oregano, and 1 tsp dried parsley to a food processor and pulse until course crumbs form. Then spread on lined baking sheet and bake for about 5 minutes, stir then bake for another 5 minutes until golden brown.
- Eggs. 2 large eggs, beaten. This will be used to coat the chicken and allow the breadcrumbs to stick.
- Seasonings. We keep it simple with this dish, all you need is salt and pepper.
- Olive oil. Olive oil is used to cook the chicken, as well as, for dressing the greens.
- Lemon. 1 large lemon. Half will be used over the chicken and half will be used for the lemony greens.
- Spring greens. I love using BrightFarms spring mix here! They are so fresh and crisp, making for the best salad.
- Pecorino cheese. Pecorino adds such incredible flavor and pairs so well with the lemony greens and crispy breaded gluten free chicken milanese. Parmesean can also be used. Leave the cheese out if you want the recipe to be dairy free.
How to Make
Step 1
Prep the chicken. First, you want to pound the chicken cutlets so they are nice and thin, season with salt. This will help with stovetop cooking and getting nice crispy, evenly cooked pieces.
Step 2
Bread the chicken. Place the rice flour, panko bread crumbs, and eggs in three separate shallow bowls. Add a dash of salt to each shallow bowl. Next, place the chicken cutlet into the flour mixture, followed by the egg mixture, and finally in the panko bread crumb mixture (pressing gently so that the breadcrumbs really stick on the chicken.) Repeat with the rest of the chicken cutlets.
Step 3
Cook the chicken. Add 2 tbsp of olive oil to a cast iron skillet. Heat to a medium high heat. Once oil is hot, place chicken cutlets into the pan. Cook for about 5 minutes on one side, or until it is golden brown and the chicken is starting to look cooked on the sides. Flip and cook the other side for another 3-5 minutes. Remove chicken from skillet, squeeze 1/2 lemon over the cutlets and top with fresh ground pepper.
Step 4
Make the salad. Toss the spring greens with 1 tbsp of olive oil, juice form 1/2 lemon, a dash of salt, and pepper. Add in thin slices of pecorino.
Step 5
Serve and enjoy! Serve the crispy gluten free chicken milanese with fresh lemony greens and pecorino.
Expert Tips
- For best results, serve the gluten free chicken milanese hot with a squeeze of lemon juice and fresh greens salad.
- Make sure you pound the chicken so they are thin. You want all of the cutlets to be similar thickness so they cook evenly.
- To make this recipe dairy free, leave out the pecorino.
- Serve with roasted potatoes for a more hearty meal.
Frequently Asked Questions
What is the best way to serve this gluten free chicken milanese?
For best results, serve the chicken hot with a squeeze of lemon juice and fresh greens salad.
Can this recipe be made dairy free?
Yes! Just simply leave out the pecorino.
What can I do to make this meal heartier?
Serve with roasted potatoes for a more filling meal!
How do I store it?
While this gluten free chicken milanese is best served hot, you can store the chicken in an airtight container in the fridge for up to 2 days. Store the salad in a separate airtight container in the fridge for up to 2 days.
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Gluten Free Chicken Milanese
Ingredients
- 1 lb chicken breasts
- ¼ cup brown rice flour
- ¼ cup gluten free panko breadcrumbs, see recipe notes*
- 2 large eggs, beaten
- salt and pepper, to taste
- 3 tbsp olive oil
- 1 lemon
- 1 container spring greens, I love using BrightFarms
- ½ cup shaved pecorino, sub parmesan
Instructions
- Prep the chicken. First you want to pound the chicken cutlets so they are nice and thin, season with salt. This will help with stovetop cooking and getting nice crispy, evenly cooked pieces.
- Bread the chicken. Place the rice flour, panko bread crumbs, and eggs in three separate shallow bowls. Add a dash of salt to each shallow bowl. Place the chicken cutlet into the flour mixture, followed by the egg mixture, and finally in the panko bread crumb mixture (pressing gently so that the breadcrumbs really stick on the chicken.) Repeat with the rest of the chicken cutlets.
- Cook the chicken. Add 2 tbsp of olive oil to a cast iron skillet. Heat to a medium high heat. Once oil is hot, place chicken cutlets into the pan. Cook for about 5 minutes on one side, or until it is golden brown and the chicken is starting to look cooked on the sides. Flip and cook the other side for another 3-5 minutes. Remove chicken from skillet, squeeze 1/2 lemon over the cutlets and top with fresh ground pepper.
- Make the salad. Toss the spring greens with 1 tbsp of olive oil, juice form 1/2 lemon, a dash of salt, and pepper. Add in thin slices of pecorino.
- Serve and enjoy! Serve the crispy gluten free chicken milanese with fresh lemony greens and pecorino.
Notes
- For best results, serve the chicken hot with a squeeze of lemon juice and fresh greens salad.
- Make sure you pound the chicken so they are thin. You want all of the cutlets to be similar thickness so they cook evenly.
- To make this recipe dairy free, leave out the pecorino.
- Serve with roasted potatoes for a more hearty meal.
- See blog post for how to make homemade gf breadcrumbs