Italian Breaded Chicken (Chicken Milanese, GF)
This Italian breaded chicken is a gluten-free twist on the classic Chicken Milanese. Thin cutlets are coated in crisp, golden breadcrumbs and pan-fried in olive oil for a quick and flavorful dinner.
Servings: 4 people
Calories: 522kcal
Equipment
Ingredients
- 4 chicken cutlets about 4 ounces each, pounded thin
- 1 ¾ teaspoons kosher salt divided
- ¼ cup white rice flour
- 2 large eggs beaten
- ¾ cup gluten-free panko breadcrumbs plain or seasoned
- 1 lemon zested
- ¼ cup extra-virgin olive oil plus more if needed
- ½ 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 ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Place the flour, beaten eggs, and breadcrumbs into three separate shallow containers. Season the flour with a ¼ teaspoon of salt and the breadcrumbs with ½ 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 ¼ teaspoon of salt and pepper, if desired.
- Serve hot with the lemon wedges or squeeze the lemon onto the cutlets before serving.
Notes
If you feel that the hot pan needs more oil, feel free to add it as you pan-fry the chicken.
I added more salt on top of the finished chicken cutlets than what this recipe calls for, but I like anything "fried" to also be salty. I sprinkled the chicken with some flaky sea salt.
Feel free to just squeeze the lemon all over the chicken before serving instead of serving the lemon wedges with the chicken. I used the whole lemon and actually wanted more when I was done. The lemon is a delicious pairing with this chicken.
You can use brown rice flour if you can't find white rice flour. Make sure you press the breadcrumbs into the chicken to get an even coating. I use gloves or oiled hands before I dredge to make it easier.
Chicken - while it's easy for me to buy cutlets, you can use 4 chicken breasts that are sliced horizontally in half as cutlets. Make sure to pound the chicken into thin uniform cutlets, especially if using chicken breasts. These will cook quickly and help the crust crisp before the meat overcooks.
Oven-baked version: Instead of pan-frying, place breaded chicken on a parchment-lined baking sheet, spray lightly with olive oil, and bake at 425°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 400°F for 8–10 minutes per side. This method keeps the crust extra crisp with less oil.
I like serving this recipe with a plain arugula salad with a lemon dressing, or try my Arugula With Beets, Arugula With Feta, or Italian Potato Salad.
Nutrition
Calories: 522kcal | Carbohydrates: 36g | Protein: 41g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 212mg | Sodium: 1371mg | Potassium: 749mg | Fiber: 3g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 31mg | Calcium: 39mg | Iron: 2mg
