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.

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.

CAJUN MILANESE

MEXICAN MILANESE

CURRY MILANESE

The cast of characters.

The breading and pan frying of the milanese.

The GF Mustard Chicken Milanese plated.

The Recipe

GF Mustard Chicken Milanese

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Whole chicken breasts pounded thin, dipped in a stone-ground mustard egg wash and pan-fried in a crisp gluten-free crust. Serve topped with arugula salad and lemon.

Prep20 minutes mins

Cook20 minutes mins

Total40 minutes mins

Servings4 people

Scale

1x2x3x

Ingredients 

• ▢ 4 whole chicken breasts
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ 1/2 cup Bob’s Red Mill 1-to-1 gluten-free flour
• ▢ 3 whole eggs
• ▢ 3 Tbsp stone-ground mustard
• ▢ 1 1/2 cups gluten-free panko
• ▢ 1/4 cup corn meal
• ▢ 1/2 cup canola oil, for pan frying
• ▢ 2 whole lemons, cut into wedges
• ▢ arugula salad, optional, to top

Instructions 

• Place each chicken breast between plastic wrap and pound it thin and even, so it nearly covers the plate. Season both sides with salt and pepper.
• Set up three shallow dishes: the flour; the eggs whisked with the stone-ground mustard; and the panko mixed with the corn meal.
• Dredge each breast in flour, dip in the mustard egg wash, then press into the panko mixture to coat both sides.
• Heat the oil in a large skillet over medium-high heat. Fry the chicken one or two pieces at a time, 3 to 4 minutes per side, until golden and cooked through. Drain on a rack.
• Serve with lemon wedges, topped with arugula salad if you like.

Recipe Notes

Next time I will also rub a little dry mustard powder on the chicken before breading.

Card rebuilt in October 2026 from the post and its ingredient photos; amounts are estimates. Nutrition is an estimate per serving.

Nutrition Information

Calories: 690kcal (35%), Carbohydrates: 48g (16%), Protein: 60g (120%), Fat: 27g (42%)