GF Mustard Chicken Milanese
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.
Servings 4 people
Calories 690kcal
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.
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
Calories: 690kcal | Carbohydrates: 48g | Protein: 60g | Fat: 27g