Chicken milanese wonder my family loves it. is the go to meal in my house. My switch to gluten free has not changed that fact or how good this recipe is.
The base of this Gluten Free Chicken Parmesan is chicken milanese. Chicken milanese is breaded and pan fried chicken. It is grown up chicken fingers. No wonder my family loves it. The basic recipe for CHICKEN MILANESE can be found in this link. Chicken milanese used as a base for a recipe is a great ingredient and very versatile including this MEXICAN CHICKEN MILANESE WITH ENCHILADA SAUCE.
Making parmesan chicken is really pretty easy. You just have to put up with club hands. Your hands start to grow because the dredge sticks to them. I have learned that I can dredge about 4 or 5 fillets before I need to wash my hands. So I work with two skillets. That way, I can fill each skillet with the fillets and wash my hands while I pan fry the fillets. Then, while the fillets are cooking, I can dredge the rest of the fillets. In so doing, I can cook about 10 fillets while only needed to wash the dredge off my hands two times. Do you listen to that and think I am clever of that I have too much time on my hands?
I also really like this dish because of my marinara sauce. This recipe is so hearty. My MARINARA is chunky and filled with flavor. The Gluten Free Chicken Parmesan is topped with melted cheese, and then, topped with as much marinara sauce as you wish. I layer it on and serve more on the side.
The dredging ingredients.
The process of dredging to pan frying the chicken.
The Gluten Free Chicken Parmesan.
Gluten Free Chicken Parmesan
- 6 Whole Chicken Breasts sliced and pounded
- 1 Cup Gluten Free flour
- 2 Tbsp Italian seasoning
- 4 Whole Eggs beaten
- 2 Tsp Hot Sauce
- 2 Cups Gluten Free Breadcrumbs
- 20 Slices Mozzarella cheese
- 1 Cup Corn Oil
- 2 Tbsp Seasoned Salt
- 1 Tbsp Lemon Pepper
Begin by spicing the chicken with the salt and pepper. Set aside.
Next, set up the dredging station by combining the flour and Italian seasonings; the eggs and hot sauce and the breadcrumbs in separate dishes.
Heat the oil in two skillets on medium high heat. Meanwhile, begin dredging the chicken by dredging in the gluten free flour. Shake off the excess. Then, move to the egg wash and drop in and shake off the excess. Finish the dredging process by covering the chicken fillet in the breadcrumbs.
Place into the hot oil. The oil should be shimmering before the chicken is dropped in. Cooked 2 - 3 minutes per side. Remove to a drying rack. Finish cooking all the fillets. To finish the cooking, add the fillets into a 275 degree oven and cook for 12 - 14 minutes. In the last minute of baking, top with the mozzarella cheese.
To serve, add the marinara sauce. Enjoy!
Marinara recipe - http://www.feedyoursoul2.com/zucchini-zoodles-homemade-marinara/