Chicken Milanese is an Italian dish, prepared by breading chicken cutlets and pan-frying them until golden. Traditionally, the cutlets are dipped in flour, egg, and then bread crumbs. In this recipe, I’ve replaced wheat-based bread crumbs with a gluten-free option and removed the egg, so it’s allergy-friendly. If you make your own bread crumbs or want more flavor, season with salt, pepper, and oregano to taste. As long as your chicken is moist, the breading should stick without issue.
This meal is delightful served over a fresh arugula salad with lemon wedges. The light salad adds a refreshing, bitter bite to the pan-fried meat and makes an excellent accompaniment.
Pan-Fried Chicken Milanese
1½ pounds chicken cutlets (cut roughly the same size)
Gluten-free bread crumbs (enough to fully coat chicken)
Sea salt, to taste
Freshly ground pepper, to taste
Dried oregano, to taste
- Trim excess fat off chicken. Spread the bread crumbs on a plate.
- If needed or desired, add the salt, pepper, and oregano to the bread crumbs and mix well.
- Place a nonstick frying pan over medium heat. Add enough oil to cover the cutlets halfway up the sides for even cooking when you flip them.
- Lightly season the chicken with salt and pepper. Make sure the meat is still moist.
- As the oil heats, quickly coat the chicken in the bread crumbs. Place the coated chicken into the hot oil, leaving space between each piece for even cooking. Cook in batches, if necessary.
- Fry about 5 minutes on each side or until golden brown. The internal temperature should reach 165°F.
- Place the cooked chicken on a plate lined with paper towels. Sprinkle with salt to taste.
- Chicken Milanese with Mary’s Gone Crackers. It can be hard to find gluten-free bread crumbs without a lot of additives. You can buy Mary’s Gone Crackers Original or Herb Crackers and zip them through a food processor until they resemble bread crumbs, then proceed as directed.
- Traditional Chicken Milanese. Coat the chicken in flour. Then dip them in 1 or 2 beaten eggs, and coat with seasoned bread crumbs. Proceed to pan-frying.
- Baked Chicken Milanese. Skip the pan-frying and place the breaded cutlets on a baking sheet. Bake at 375°F for 10 to 15 minutes. Flip and cook another 10 to 15 minutes. The internal temperature should reach 165°F.
Bread your cutlets right before frying or baking them. If you bread them too soon, the coating can get soggy or start to slide off.
Chicken cutlets are a lean, healthy source of protein. Coating them in gluten-free, minimally processed bread crumbs (and skipping the eggs) allows you to enjoy a traditional dish while reducing your exposure to common allergens. If you want to make this dish even healthier, try the baked variation.
Start with about 1¼ cups bread crumbs. Have more ready in case you run out. Once you dip the chicken into the bread crumbs, any excess will have to be thrown out to avoid bacteria contamination. Starting with a moderate amount will help reduce food waste.