Gluten Free Chicken Milanese

Total time40 min

Prep time20 min

Cook time20 min

Golden, crackly-crusted chicken cutlets get pounded thin for maximum tenderness, then coated and pan-fried in olive oil until deeply bronzed and crisp on both sides. Each cutlet comes topped with a bright, peppery arugula and cherry tomato salad, dressed simply in lemon juice and good extra-virgin olive oil for a fresh contrast to the crunchy chicken underneath. A shower of shaved Parmesan and a squeeze of lemon at the table finishes it off with just the right amount of sharpness and acidity. It's the kind of dinner that feels special enough for company but comes together on a weeknight, and it's a great pick for a gluten free table. Juicy inside, crisp outside, and loaded with fresh, peppery greens — this one hits every note a classic Milanese should.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp kosher salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 ½ cups plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
½ cup finely grated parmesan cheese
½ tsp garlic powder

For frying

½ cup olive oil

For the salad

3 cups baby arugula
1 cup cherry tomatoes, halved
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
salt and pepper, to taste

For serving

1 lemon, cut into wedges (optional)
shaved parmesan cheese, for serving (optional)

Instructions

1
Place one chicken breast between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each cutlet with the kosher salt and black pepper.
2
Set up a three-station breading line: place the flour in the first shallow bowl; beat the eggs in the second until smooth; combine the breadcrumbs, grated Parmesan, and garlic powder in the third and stir to mix evenly.

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