Crispy on the outside and tender inside, this Italian Breaded Chicken is a gluten-free version of the classic Chicken Milanese. Thin chicken cutlets are coated in a seasoned crust, lightly pan-fried, and finished with lemon for a bright Mediterranean touch. It's simple, full of flavor, and easy enough for a weeknight dinner yet special enough to serve guests.
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This recipe is inspired by Giada De Laurentiis's Chicken Milanese, adapted with gluten-free ingredients that keep all the crispness and flavor profile of the original recipe. If you love Italian-inspired chicken dishes, try my Chicken Marsala Thighs, Tuscan Lemon Chicken, Chicken Roulade, or Chicken Piccata Meatballs. Each recipe uses simple, fresh ingredients and brings a different Mediterranean flavor to your table.
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Why This Works
This Italian breaded chicken has a crisp, gluten-free crust and juicy center that delivers all the flavor of the classic. Thin cutlets cook quickly without drying out, and olive oil helps create a golden, perfectly seasoned finish. It's fresh, flavorful, and easy enough for any night of the week.
Ingredients
You will need the following ingredients to make this chicken milanese recipe:
Ingredient Notes
- Chicken cutlets: Use boneless, skinless chicken breasts sliced in half and pounded thin or buy chicken cutlets. I tested this with chicken cutlets and pounded them to make them a bit thinner, and it worked beautifully. Evenly thin pieces cook quickly and stay juicy while creating that signature crisp coating.
- Gluten-free flour: A light dusting of rice flour or a 1:1 gluten-free blend helps the egg adhere to the chicken and keeps the coating from sliding off. Rice flour gives the chicken a delicate, crisp texture without feeling heavy. I tested this with both a 1:1 and a rice flour and preferred the rice flour texture. Giada's recipe calls for brown rice flour but I used a white rice flour and it worked just fine and tasted delicious.
- Gluten-free breadcrumbs: Choose plain or Italian-style gluten-free breadcrumbs for classic flavor, or a gluten-free panko if you like extra crunch. I also tested gluten-free pretzel crumbs, which were delicious, but pretzel crumbs strayed too far from the original recipe.
See the recipe card for quantities.
How To Make Italian Breaded Chicken: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat a large skillet over medium heat. Season the pounded cutlets evenly on all sides with salt and pepper.
Step 2: Create three separate shallow containers that are each filled with rice flour, beaten eggs, and breadcrumbs. Season each of the bowls with salt.
Step 3: One cutlet at a time, dredge the chicken in the flour, then the egg, finishing with the breadcrumbs. Set aside.
Step 4: Add the oil to the hot pan. Add the breaded chicken to the skillet and cook for 4-5 minutes or until the 1st side is golden brown. Flip and cook until the second side is brown and crispy. Remove the chicken to a wire rack and season with the remaining salt and pepper. Prior to serving, squeeze lemon juice over the top of the cutlets.
Pro Tip
Gently press the cutlets into the flour and the breadcrumb mixture to make sure they are evenly coated. I use gloves or grease my hands when breading the chicken.
Variations:
- Oven-baked: Instead of pan-frying, place breaded chicken on a parchment-lined baking sheet, spray lightly with olive oil, and bake at 425Ā°F for 15-18 minutes, flipping once halfway. It's lighter but still crispy.
- Air fryer: Arrange breaded chicken in a single layer and cook at 400Ā°F for 8-10 minutes per side. This method keeps the crust extra crisp with less oil.
- Nutty crust: Replace half the gluten-free breadcrumbs with finely crushed almonds or pistachios for a Mediterranean twist.
- Dairy-free: Skip the Parmesan and add a teaspoon of nutritional yeast or extra herbs for flavor.
- Spicy kick: Add a pinch of red pepper flakes or smoked paprika to the breadcrumb mixture for gentle heat.
What to Serve With Italian Breaded Chicken
This chicken pairs beautifully with bright, fresh sides that balance its crisp coating and savory flavor. A simple arugula salad with olive oil and lemon is a classic, but there are plenty of other Mediterranean-inspired options that make this meal shine.
For something hearty, try my Italian Potato Salad or Mediterranean Rice. Both add warm spices and texture without overpowering the chicken. For a lighter side, Mediterranean Roasted Zucchini Slices or Roasted Cauliflower with Tahini Sauce bring out the same olive oil and lemon flavors for a cohesive meal.
If you're planning a full dinner spread, you could also include a dipping sauce or spread like Basil Pesto or Lemon Tahini Sauce. They add a burst of Mediterranean flavor that complements the crispy chicken perfectly.
Frequently Asked Questions
Yes. Use boneless, skinless chicken thighs. Pound them like you would a chicken breast, so they are even.
Make sure to pat the chicken dry before dredging, and press the coating gently into the surface. Chilling the breaded chicken in the refrigerator for 10-15 minutes before frying helps the crust adhere even better.
While I believe this is best cooked when you are ready to eat it, you can bread the chicken a few hours before cooking and store the chicken in the refrigerator. Once cooked, reheat leftovers in a 375Ā°F oven for about 10 minutes to keep the coating crisp.
Other Delicious Chicken Dishes
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Thank you!
Gwen
Gluten-Free Italian Breaded Chicken (Chicken Milanese)
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Equipment
Ingredients
- 4 chicken cutlets about 4 ounces each, pounded thin
- 1 Ā¾ teaspoons kosher salt divided
- Ā¼ cup white rice flour
- 2 large eggs beaten
- Ā¾ cup gluten-free panko breadcrumbs plain or seasoned
- 1 lemon zested
- Ā¼ cup extra-virgin olive oil plus more if needed
- Ā½ teaspoon freshly ground black pepper divided
- 1 lemon cut into wedges
Instructions
- Preheat a large cast-iron skillet over medium heat.
- Season the pounded chicken cutlets evenly on all sides with Ā½ teaspoon of salt and Ā¼ teaspoon of black pepper.
- Place the flour, beaten eggs, and breadcrumbs into three separate shallow containers. Season the flour with a Ā¼ teaspoon of salt and the breadcrumbs with Ā½ teaspoon of salt along with the lemon zest.
- One cutlet at a time, dredge the seasoned cutlet in the flour, then in the egg mixture, and finally in the breadcrumbs. Make sure to press down gently so the breadcrumbs are evenly distributed.
- Add the oil to the skillet. Add the breaded chicken to the skillet and cook for 4-5 minutes or until the first side is golden brown.
- Flip the chicken over and continue to cook on the second side until golden brown and crispy, about 3 minutes longer.
- Remove the chicken and place on a wire rack. Season with the remaining Ā¼ teaspoon of salt and pepper, if desired.
- Serve hot with the lemon wedges or squeeze the lemon onto the cutlets before serving.
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