My regular readers know that the two recipes I make most often are Macaroni N Cheese and Chicken Milanese. But what to do now that my wife and I are trying out a gluten free diet? Well, it is time to try a Gluten Free Chicken Milanese recipe. So I did just that. I do not believe that you can tell any difference from the pictures. I have provided the contrast below in these first two pictures.
As you will see from the step by step pictures and from the recipe directions, I have added a number of ingredients to this recipe. I think that I was THINKING that I had to compensate for making the dish gluten free. That kind of thinking is from ignorance, from not having made this dish before. With that said, I added spice to the dredge and spice to the panko crust. I normally make these additions to my milanese but I made sure to add healthy amounts of the spices this time. Isn’t it funny how we compensate for things we are not familiar with? It is like being a kid and your mom offering a new food that you have never tried. The immediate response is that I do not want it or like it and I have not even tried it. I remember being offered brussel sprouts as a kid. The smell coming from the kitchen was too much for me to try this vegetable. I would take one brussel sprout and keep it in my the side of my mouth until I was excused from the dinner table. Great memories!
My Gluten Free Chicken Milanese is a very close facsimile of the gluten version. The look of each milanese is indiscernible from one another. The crunch though is a little different. The gluten version definitely has a crunchy exterior while the gluten free version has a nice crunch. Since I have made this recipe, I have tried some gluten free crackers. I would break a couple of these up and add them to the gluten free breadcrumbs I used to get that familiar crunch I so expect.
The base ingredients and the complete dredge ingredients.
The pounded chicken followed by seasoned flour and seasoned gluten free panko breadcrumbs.
The breaded (gluten free) chicken milanese in the pan frying.
The Gluten Free Chicken Milanese plated.
Gluten Free Chicken Milanese
- 3 Whole Chicken Breasts Sliced horizontally
- 2 Cups Gluten Free Bread Crumbs
- 1 Tbsp Ground Sriracha
- 3 Whole Eggs beaten
- 1 Tbsp Dijon Mustard
- 2 Cups Gluten Free Flour
- 1 Tbsp Hungarian Paprika
- 2 Tsp Cayenne Pepper
- 2 Tsp Black Pepper
- 1 Cup Corn Oil
Take the halved 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 sriracha, bluten free flour and the paprika, black pepper and cayenne and the eggs with the Dijon mustard.
Start by taking one chicken slice and dredge in the flour mixture. Shake off the excess.
Then, drop into the egg wash. Let the excess drip off.
Finish by placing in the gluten free bread crumb sriracha 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 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!