Description
A comforting and crispy chicken Milanese served with fresh lemon wedges, perfect for family gatherings.
Ingredients
Scale
- 4 chicken cutlets (approximately 4 ounces each)
- 1¾ teaspoons kosher salt, divided
- ¼ cup rice flour
- 2 large eggs, beaten
- ¾ cup gluten-free panko breadcrumbs
- 3 tablespoons olive oil
- ¼ teaspoon freshly ground black pepper (optional)
- 1 lemon, cut into wedges
Instructions
- Season both sides of the chicken cutlets with ½ teaspoon of kosher salt.
- Set up three shallow bowls: one with rice flour seasoned with ¼ teaspoon salt, another with beaten eggs seasoned with ¼ teaspoon salt, and the last with gluten-free panko breadcrumbs mixed with ½ teaspoon salt.
- Coat each chicken cutlet in rice flour, shaking off any excess.
- Dip the floured cutlet in the egg mixture, allowing any extra egg to drip off.
- Press the chicken into the panko, ensuring it’s evenly coated on all sides.
- Heat a large skillet over medium heat and add the olive oil. Wait about 10 seconds for the oil to heat.
- Add the breaded chicken cutlets to the skillet, cooking them in batches.
- Cook each cutlet for 4 to 5 minutes on one side until golden brown and crispy. Flip and cook for an additional 3 minutes or until fully cooked through.
- Transfer the chicken to a wire rack to drain off excess oil. Sprinkle with the remaining ¼ teaspoon salt and optional black pepper. Serve immediately with lemon wedges.
Notes
For added flavor, consider seasoning the panko with garlic powder or grated Parmesan cheese. Ensure oil is hot enough to avoid soggy cutlets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg
Keywords: chicken, Milanese, gluten-free, Italian, quick meals
