It is so much fun to make cultural spin on a classic. By following the traditional cooking method and bringing in different ingredients, you get a look you are familiar with but a totally different flavor profile.
Flavor profile – sounds like I have been watching too many FOOD NETWORK shows. I don’t think this recipe is as fancy sounding as that phrase. It is really a variation on chicken Parmesan. In my Mexican version, I substituted pepperjack cheese for the Parmesan and mozzarella and an enchilada sauce for the tomato sauce.
Chicken Milanese is my kids favorite and most requested recipe. So I have made it a lot and made many variations. Since my switch to a gluten free lifestyle, I have ONE VERSION using gluten free bread crumbs. Another cultural spin was to bring in my love of Indian food to make this CHICKEN CURRY MILANESE. And the last recipe is the traditional CHICKEN PARMESAN in a rich tomato sauce.
The modification of the dredging process to make this dish gluten free is quite simple. I used cornmeal flour for my flour. I used to types of gluten free breadcrumbs – regular gluten free breadcrumbs and chickpea breadcrumbs. As you look at the pan frying and the final product, I do not think you notice any difference and there was no taste difference.
The cast of characters.
The gluten free breaded chicken pan frying
The Mexican Chicken Milanese with Enchilada Sauce Plated.
Mexican Chicken Milanese with Enchilada Sauce
- 3 Whole Chicken Breasts Sliced horizontally in half
- 1 Tbsp Adobo Seasoning
- 1 Cup Cornmeal Flour
- 3 Whole Eggs beaten
- 1 Tsp Habanero Hot Sauce
- 1 Cup Gluten Free Breadcrumbs
- 1 Cup Chickpea Breadcrumbs
- 4 Slices Pepperjack Cheese
- 1 Jar Enchilada Sauce
- 1/4 Cup Corn Oil
Begin by spicing the sliced chicken breasts with the adobo seasoning.
Next, set up your dredging stations. Dredge the chicken in the cornmeal flour, followed by the eggs and finishing with the breadcrumbs. Place on a baking tray and put in the fridge for 30 minutes.
Heat the oil on medium high heat. Once simmering, cook the chicken in batches about 2 - 3 minutes per side. Place them on a tray to drain. Add to a baking tray and put in a 275 degree oven. Cook for 15 minutes. Top with the pepperjack cheese and cook for 1 minute allowing the cheese to melt.
Finish by topping with the enchilada sauce.
Serve and enjoy!