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.
Jump to RecipeBOBBY’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.
The cast of characters.
The breading and pan frying of the milanese.
The GF Mustard Chicken Milanese plated.
GF Seafood Milanese
Milanese is a flavorful way to enjoy breaded food that is pan-fried. My GF Seafood Milanese is dredged in a mustard sauce & pan-fried to a beautiful crisp.
Ingredients
- 3 Whole Cod filets
- 2 Cups Gluten Free Panko
- 2 Tbsp Dijon Mustard
- 1/4 Cup Mayonnaise
- 2 Cups Gluten Free Flour
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1 Cup Corn Oil
Instructions
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Season the cod filets with salt and pepper.
Set up your dredging stations. Combine the gluten free bread crumbs, and the dijon mustard with the mayonnaise.
Now, take one piece of the cod and dredge in the mayo mustard sauce.
Finish by placing the seafood in the gluten free bread crumbs. Press in the breading and let the excess fall off.
Heat the oil in a skillet on medium high heat.
Once the oil is shimmering, add in the breaded cod fillets. Cook in shifts and 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 rest of the fillets.
Let rest for a couple of minutes.
Serve and enjoy!
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