Chicken Milanese is one of my family’s all time favorites. I tried a mustard version because my wife loves this dish at Bobby’s – a local restaurant.Jump to Recipe
BOBBY’S calls its dish CHICKEN PAILLARD. PAILLARD means the chicken is pounded thin. The key to this dish is the addition of the mustard. I added the mustard into my egg wash to impart the mustard flavor. I used stone ground mustard for that strong grainy mustard flavor. The next time I will add dry mustard powder to the chicken breasts.
When I make my chicken, I buy whole breasts. I normally cut them horizontally to get a thinner fillet. In this case, I wanted a more dramatic looking breaded chicken. So I pounded the whole chicken breast so it would take up the whole plate. My wife and daughter love their milanese topped with an arugula salad. So I give it to them.
Note the gluten free focaccia on the plate? It was delicious. It truly rounds out the Italian note of this dish. If you need gluten free, check out this RECIPE. Finally, I want to share some other unique milanese recipes that I have made.
The cast of characters.
The breading and pan frying of the milanese.
The GF Mustard Chicken Milanese plated.
GF Mustard Chicken Milanese
Changing up a standard in my household by adding grainy mustard to the egg wash. The mustard adds a little tanginess to this GF Mustard Chicken Milanese.
- 3 Whole Chicken Breasts Sliced horizontally
- 2 Cups Gluten Free Panko
- 1/2 Cup Corn meal
- 2 Tbsp Stone Ground Mustard
- 4 Whole Eggs beaten
- 2 Cups Gluten Free Flour
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1 Cup Corn Oil
- 1 Whole Lemon juiced
Take the chicken breasts and cover with plastic.
Using a mallet, pound the chicken pretty thin.
Set up your dredging stations. Combine the gluten free bread crumbs and corn flour, and the eggs with the stone ground mustard.
Season the chicken with salt and pepper. Start by taking one chicken slice and dredge in the flour mixture. Shake off the excess.
Then, drop into the egg mustard wash. Let the excess drip off.
Finish by placing in the gluten free bread crumb corn meal mix. Press in the breading and let the excess fall off.
Put in the fridge for 30 minutes.
After 30 minutes, pour the oil into your skillet and heat on medium high heat.
Once the oil is shimmering, add in the breaded chicken fillets. Do not overcrowd the pan.
Cook each fillet 2 – 3 minutes per side. Move to a cooling rack and let the oil drain off.
Finish pan frying the rest of the fillets.
When the breaded fillets are all pan fried and drained, place on a baking tray.
Place into a 275 degree oven for 8 – 10 minutes.
Let rest for a couple of minutes.
Serve and enjoy!