As you no doubt know, Chicken Milanese is my family’s most requested dish. Well actually it is second to my macaroni N cheese. My objective here is to create a Gluten Free Breaded Chicken Milanese version that no one will know the difference. This is a very subtle change from my normal recipe. I learned to add some corn meal to my breading base because it creates a really crispy exterior and crunch. But as my gluten free readers out there know, the challenge with gluten free bread products is that they do not have the volume of their gluten counterparts. My first GLUTEN FREE RECIPE and my TRADITIONAL GLUTEN RECIPE.
For this recipe, I did a mixture of the corn meal and gluten free panko breadcrumbs. Panko breadcrumbs are naturally bigger than the traditional Italian breadcrumb. So it was a logical choice to pull off this recipe. If you look at the exterior, I think you will be hard pressed to tell that this recipe is the gluten free version. Look how perfectly even and complete the breading is. I also got the perfect browning in this Milanese.
My trick for the perfect browning and coloring to my Milanese is to use two pans. If you are making a bunch, then the oil will get breading crumbs that fall off into the pan of oil. By using two pans, more of the fillets are cooked in cleaner oil. The second trick is you only need to pan fry them for maybe 2 minutes per side. I then move them to a drying rack to left the excess oil run off and finish the fillets in a 275 degree oven. This method is foolproof. TAKE IT TO THE BANK.
The gluten free breaded chicken.
The Gluten Free Breaded Chicken Milanese.
Potato Chip Crusted Chicken
Do you know there may be a better way to create chicken milanese? Try potato chips to make this Potato Chip Crusted Chicken recipe.
- 3 Whole Chicken Breasts cut horizontally and pounded
- 2 Cups Potato chips crushed
- 1 Tbsp Black pepper divided
- 3 Whole Eggs beaten
- 2 Cups Gluten Free All-purpose flour
- 1 Tsp Salt
- 1 Tsp Cayenne Pepper
- 1 Cup Canola Oil
Take the halved chicken breasts and cover with plastic.
Using a mallet, pound the chicken pretty thin. Season with 2/3 of the pepper and the salt.
Set up your dredging stations.
Start by taking one chicken slice and dredge in the flour (remaining pepper added) mixture. Shake off the excess.
Then, drop into the egg wash. Let the excess drip off.
Finish by placing in the crushed potato chips. Press in the chips and let the excess fall off.
Put in the fridge for 30 minutes.
After 30 minutes, pour the oil into your skillets and heat on medium high heat.
Once the oil is shimmering, add in the chip crusted 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 chip crusted 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!