Gluten Free Chicken Milanese

There’s something incredibly comforting about a plate of Gluten Free Chicken Milanese. I remember the first time I made it; I had a craving for something crispy yet tender, and this dish perfectly hit the spot. The idea came to me as I was rummaging through my pantry, looking for inspiration. With just a few simple ingredients, I created a meal that felt indulgent but was surprisingly simple. Every bite promised a delightful crunch paired with juicy chicken, all while being gluten-free. It’s perfect for a cozy dinner at home or when impressing guests with a comforting dish that feels fancy without being fussy.

What You Need for Gluten Free Chicken Milanese

Creating a wonderful dish starts with quality ingredients. The Gluten Free Chicken Milanese highlights the beauty of fresh and simple components that work harmoniously together. Each ingredient plays a crucial role, from the crispy coatings to the fresh toppings. Here’s a look at what you’ll need to bring this delectable recipe to life.

• 1 pound chicken breasts: The star of this dish; juicy and tender, it’s essential to pound them to the right thickness for even cooking.
• 2 eggs: Used for the egg wash, they help the flour adhere to the chicken, creating that irresistible crust.
• 1/2 cup tapioca flour: This gluten-free flour adds the perfect crunch to the coating.
• 1/4 cup ground flaxseed: Not only does it contribute to the texture, but it also adds a healthy dose of omega-3 fatty acids.
• 1/4 cup coconut flour: This flour lends a subtle sweetness and pairs well with the other ingredients.
• Pinch fine sea salt: Enhances the overall flavor of the dish.
• Pinch freshly ground pepper: Adds a little spice and depth to the coating.
• 1/4 cup avocado oil for frying: This oil has a high smoke point and gives a wonderful flavor to the chicken.
• 2 cups baby arugula: A fresh, peppery base for serving that complements the richness of the fried chicken.
• 1 cup tomatoes diced: These add freshness and a burst of color to your plate.
• 1/2 lemon juiced: The acidity of the lemon balances the flavors beautifully.
• 1 tablespoon extra-virgin olive oil: A drizzle over the salad adds flavor and richness.
• Big pinch fine sea salt and freshly ground pepper more to taste: Always important to season to your liking.
• Freshly grated parmesan cheese optional: If you’re feeling indulgent, this adds a delightful umami flavor.

Recipe Directions for Gluten Free Chicken Milanese

Making the Gluten Free Chicken Milanese is a straightforward process that yields incredible results. Follow these simple steps, and you’ll have dinner ready in no time. Let’s get started!

1. In a medium mixing bowl, combine the tapioca flour, coconut flour, ground flaxseed, fine sea salt, and freshly ground pepper. Ensure everything is well mixed to create a uniform coating for the chicken.
2. In a separate small mixing bowl, whisk together the eggs until they are light and frothy. This will help the flour mixture adhere better to the chicken.
3. Pat the chicken breasts dry with a paper towel. Season them generously with the fine sea salt and freshly ground pepper on both sides.
4. Using a meat pounder, gently pound each chicken breast until they are about 1/4 inch thick. This helps to tenderize the meat and ensures even cooking.
5. Slice the chicken breasts in half to create more manageable portions. This also ensures they cook faster and evenly.
6. Dip each piece of chicken into the egg mixture, ensuring they are fully coated. Then, dredge them in the flour mixture, pressing lightly to adhere. For an extra crispy coating, dip them back into the egg mixture and then into the flour again.
7. In a large skillet, heat avocado oil over medium-high heat until it is hot and shimmering. You can test by dropping a small amount of the flour mixture into the oil; it should sizzle immediately.
8. Carefully place the coated chicken in the skillet. Fry each piece for 5 to 8 minutes on each side, or until they are crispy and golden-brown. Make sure they are juicy in the center, so monitor the cooking process to avoid overcooking.
9. While the chicken is cooking, toss the arugula and tomatoes in a bowl with the extra-virgin olive oil, lemon juice, fine sea salt, and freshly ground pepper. If you’re using it, add the parmesan cheese at this stage for added flavor.
10. Once the chicken is done, remove it from the skillet and let it drain on a paper towel-lined plate to absorb any excess oil.
11. To serve, place a bed of arugula on a plate, add the fried chicken on top, then garnish with the tomato salad. Serve warm with a few wedges of lemon on the side.

Tips for Success

To make sure your Gluten Free Chicken Milanese turns out perfect every time, here are some helpful tips:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or in a skillet to maintain the crispiness.
• Freezing: You can freeze the cooked chicken for up to two months. Just ensure it’s well-wrapped to avoid freezer burn.
• Pairing: This dish pairs beautifully with a light salad or roasted vegetables, providing a fresh contrast to the crispy chicken.
• Herb Variations: Feel free to add dried herbs like oregano or basil to the flour mixture for an herby twist.
• Make Ahead: You can prepare the chicken, coat it, and keep it in the fridge for a few hours before frying, making it a great meal prep option.

Serving This Gluten Free Chicken Milanese

Serving the Gluten Free Chicken Milanese is just as delightful as making it. Here are some ideas on how to present this dish beautifully:

• Fresh Salads: Serve it atop a fresh salad made with arugula, cherry tomatoes, and a simple lemon vinaigrette for a refreshing contrast.
• Garnishes: A sprinkle of fresh herbs like parsley or basil will add a pop of color and flavor to your plate.
• Occasions: This dish is perfect for casual family dinners or even a fancy weekend gathering. It’s versatile enough to suit any occasion!
• Complementary Sides: Consider pairing it with roasted vegetables, garlic mashed potatoes, or a light pasta to round out the meal.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. Reheat in the oven to keep the chicken crispy.
• Seasonal Pairing: This dish can shine any time of the year, but in warmer months, pair it with seasonal veggies for a light and vibrant meal.

FAQ

Conclusion

The Gluten Free Chicken Milanese is a delightful dish that combines crunchy textures with juicy chicken, making it a sure hit at any dinner table. It’s not just a meal; it’s an experience that caters to everyone, including those with gluten sensitivities. I encourage you to try this recipe tonight, as it’s easy to prepare and guarantees satisfaction with every bite. You’ll find that it’s perfect for sharing with family or friends, creating delicious memories around the table.

Gluten Free Chicken Milanese

The ultimate comfort food that's gluten-free! This Gluten Free Chicken Milanese is crispy on the outside, juicy on the inside, and perfect for an easy weeknight dinner. It's a crowd-pleaser that will have everyone asking for seconds!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken breasts
• 2 eggs
• 1/2 cup tapioca flour
• 1/4 cup ground flaxseed
• 1/4 cup coconut flour
• Pinch fine sea salt
• Pinch freshly ground pepper
• 1/4 cup avocado oil for frying
• 2 cups baby arugula
• 1 cup tomatoes diced
• 1/2 lemon juiced
• 1 tablespoon extra-virgin olive oil
• Big pinch fine sea salt and freshly ground pepper more to taste
• Freshly grated parmesan cheese optional

Equipment

• Cutting Board
• Skillet
• Whisk
• Grater
• Mixing Bowl
• Chef's Knife

Method

 

1. In a medium mixing bowl, combine the tapioca flour, coconut flour, ground flaxseed, fine sea salt, and freshly ground pepper. Ensure everything is well mixed.
2. In a separate small mixing bowl, whisk together the eggs until light and frothy.
3. Pat the chicken breasts dry and season generously with fine sea salt and freshly ground pepper.
4. Using a meat pounder, pound each chicken breast to about 1/4 inch thick.
5. Slice the chicken breasts in half for better cooking.
6. Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, pressing lightly.
7. Heat avocado oil in a skillet over medium-high heat until shimmering.
8. Carefully place the chicken in the skillet and fry for 5 to 8 minutes on each side until golden-brown.
9. Toss arugula and tomatoes with extra-virgin olive oil, lemon juice, fine sea salt, and freshly ground pepper.
10. Remove the chicken from the skillet and let it drain on paper towels.
11. To serve, place a bed of arugula on a plate, add the chicken, and garnish with the tomato salad.

Notes

• Tip 1: Cooking time will vary based on thickness of chicken.
• Tip 2: Keep an eye on them to avoid overcooking.
• Tip 3: Add more oil if needed during cooking.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.