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My favorite part of this cooking journey is the creativity one can generate. There are no limits. I love fusion ideas!
The fusion idea for this recipe is taking my CHICKEN MILANESE recipe and turning it Cajun. Developing new recipes can be that simple. For this Gluten Free Cajun Chicken Milanese, I did a few things to make sure I had plenty of Cajun in the recipe. I add Cajun spices to the flour dredge and to the gluten free breadcrumbs. I topped the chicken with both a Creole mustard sauce and chicken andouille sausage.
Gluten Free Cajun Chicken Milanese
As a quick aside, I realize as I write this that we made this dinner for our friends Mike & Marie. They are like MIKEY. “They will eat anything.” If you are too young to remember that commercial, I have provided the link. We love having Mike & Marie over for dinner. They are so adventurous. Any theme we throw at them, they chip in to make it a whole meal. They research all different type of ideas and show up with their part and the recipe for me. They are such good cooks that everything they bring is such a winner.
Continuing the aside, Sunday mornings are one of my favorite days of the week. It is the day I spend most of it cooking. My favorite part of the day may be starting the day off with taking my dog Stanley to the dog park. This is a park district forest preserve park. It is huge. Yesterday it snowed about 6″ at least. The park was covered in a layer of snow. All the dogs thought it was Disneyland on steroids. Stanley is sleeping right next to me on the floor. Someone is pretty tired but happy.
I forgot to mention that I served the Cajun Chicken Milanese on top of polenta with chunks of andouille mixed in. The dish had flavor at every layer. The Creole mustard sauce was also a real winner.
The cast of characters for the chicken.
Cajun Spice Ingredients
The cast of characters for the Creole mustard sauce.
Creole Mustard Sauce Ingredients
Dredging and pan frying the Cajun chicken fillets.
Dredging and Pan Frying the Cajun Chicken Fillets
The Gluten free Cajun Chicken Milanese plated.
Gluten Free Cajun Chicken Milanese Plated
Gluten Free Cajun Chicken Milanese
Ingredients
Creole Mustard Sauce
- 1 Cup Half & Half
- 2 Tsp Hot Pepper Honey
- 2 Tsp Wrocestershire Sauce
- 1 Tbsp Dijon Mustard
- 1 Tbsp Minced Garlic
- 1 Tsp Wasabi substituted for horseradish
- 2 Tbsp Butter
- 2 Tsp Kosher salt
- 2 Tsp Ground white pepper
Cajun Chicken Milanese
- 6 Whole Chicken Breasts butterflied
- 2 Tbsp Creole Seasoning divided
- 1 1/2 Cups GF Chickpea Breadcrumbs
- 1 Cup Cornmeal
- 1 Tbsp Smoked paprika divided
- 1 Tbsp Spanish Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Ground white pepper
- 2 Tsp Onion powder
- 2 Tsp Ground Black Pepper
- 2 Tsp Cornstarch
- 1 Cup Corn flour
- 3 Whole Eggs
- 2 Links Chicken andouille sausage diced
- 3 Tbsp Corn Oil
Instructions
Creole Mustard Sauce
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Combine all ingredients in a pot. Bring to a boil stirring frequently. Set aside until ready to serve.
Gluten Free Cajun Chicken Milanese
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While the Creole mustard sauce is cooking. Grill the diced andouille sausage until well browned. Set aside.
Begin by adding the Creole seasoning and ground black pepper on the chicken breasts. Set aside.
Next set up your dredging stations. Beat the eggs and add a little of the paprika. In another shallow dish, add the corn flour, corn starch, garlic powder, onion powder and a little of the Creole seasoning. In the last shallow dish, combine the gluten free breadcrumbs, cornmeal and the smoked paprika, Creole seasoning and Spanish paprika. Take the chicken through the dredging stations beginning with the flour, followed by the eggs and finished off with gluten free breading.
Heat a non-stick skillet on medium high heat. Add the 1 tbsp of oil at a time and warm until simmering. Place 2 of the butterflied fillets in the skillet. Cook 2 - 3 minutes per side and flip repeating. Remove to a mesh tray and let drain. Finish making all the Cajun chicken fillets.
Place on a baking tray and finish the cooking process in a 275 degree oven for approximately 12 minutes. Serve the Cajun Chicken Milanese topped with as much Creole mustard sauce as you like and drizzled with the andouille sausage.
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