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Gluten Free Cajun Chicken Milanese

Create a fusion recipe by Changing up a recipe bringing in different flavors as done with this Gluten Free Cajun Chicken Milanese.
Course dinner
Cuisine Cajun, Chicken, Fusion
Keyword Cajun food, Chicken recipes, Creole, Pan Frying, Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

Creole Mustard Sauce

  • 1 Cup Half & Half
  • 2 Tsp Hot Pepper Honey
  • 2 Tsp Wrocestershire Sauce
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Minced Garlic
  • 1 Tsp Wasabi substituted for horseradish
  • 2 Tbsp Butter
  • 2 Tsp Kosher salt
  • 2 Tsp Ground white pepper

Cajun Chicken Milanese

  • 6 Whole Chicken Breasts butterflied
  • 2 Tbsp Creole Seasoning divided
  • 1 1/2 Cups GF Chickpea Breadcrumbs
  • 1 Cup Cornmeal
  • 1 Tbsp Smoked paprika divided
  • 1 Tbsp Spanish Paprika
  • 2 Tsp Garlic Powder
  • 2 Tsp Ground white pepper
  • 2 Tsp Onion powder
  • 2 Tsp Ground Black Pepper
  • 2 Tsp Cornstarch
  • 1 Cup Corn flour
  • 3 Whole Eggs
  • 2 Links Chicken andouille sausage diced
  • 3 Tbsp Corn Oil

Instructions

Creole Mustard Sauce

  1. Combine all ingredients in a pot.  Bring to a boil stirring frequently.  Set aside until ready to serve.

Gluten Free Cajun Chicken Milanese

  1. While the Creole mustard sauce is cooking.  Grill the diced andouille sausage until well browned.  Set aside.

    Begin by adding the Creole seasoning and ground black pepper on the chicken breasts.  Set aside. 

    Next set up your dredging stations.  Beat the eggs and add a little of the paprika.  In another shallow dish, add the corn flour, corn starch, garlic powder, onion powder and a little of the Creole seasoning.  In the last shallow dish, combine the gluten free breadcrumbs, cornmeal and the smoked paprika, Creole seasoning and Spanish paprika.  Take the chicken through the dredging stations beginning with the flour, followed by the eggs and finished off with gluten free breading.

    Heat a non-stick skillet on medium high heat.  Add the 1 tbsp of oil at a time and warm until simmering.  Place 2 of the butterflied fillets in the skillet.  Cook 2 - 3 minutes per side and flip repeating.  Remove to a mesh tray and let drain.  Finish making all the Cajun chicken fillets.  

    Place on a baking tray and finish the cooking process in a 275 degree oven for approximately 12 minutes.  Serve the Cajun Chicken Milanese topped with as much Creole mustard sauce as you like and drizzled with the andouille sausage.