Who can say “no” to a crispy chicken cutlet with a delicious buttery lemon sauce? This Crispy Chicken Milanese with Lemon Sauce is a fairly easy and quick meal, hitting all the flavor buttons. Serve this crispy breaded chicken traditionally, with an arugula salad, or a mixed green salad, or maybe with oven roasted potatoes and steamed green beans. It’s so delicious and so wonderfully crispy! It would be good with literally anything!
Make it with or without the Lemon Sauce
Chicken Milanese is a quick and easy, yet delicious meal! You can make this with or without the Lemon Sauce, which comes together very quickly, also. Just make it just before frying the chicken, then cover and keep warm until you are ready to serve.
I think the sauce adds another element of flavor burst, but you can always simplify and serve with lemon wedges or slices, instead.
If you want to make the sauce, start just before breading the chicken to save time. As the sauce is reducing you can proceed to get your breading ingredients ready, fillet and pound the chicken pieces, and even coat them. They can sit for a few minutes before frying, as you finish making the sauce.
Fry the chicken in batches
I find that I usually have to fry the chicken in batches when making this. Since there are either four or six pieces of chicken to fry; they generally won’t all fit into a skillet at one time.
You can preheat your oven to about 200 degrees just prior to starting. Then just add the cooked pieces to a plate and pop them into the oven to stay hot and crispy. Then fry the second batch.
The sauce can be made after breading the chicken, but before frying. It can stay warm on top of the warm stove while the chicken is frying.
Keeping gluten free Matzo crackers on hand
Jehuda Gluten Free Matzo-Style Crackers are so great to use for breading, for using in turkey burgers, meatballs, and for enjoying with soup or a charcuterie board. They are super crispy! Mild in flavor. Not too salty, either. They make a perfect crust on this Crispy Chicken Milanese with Lemon Sauce (Gluten Free).
Although Jehuda makes several flavors of these crackers, I use the unflavored variety for this chicken.
The crackers come in large squares. So, I just add the crackers, breaking up into pieces as I do, to the blender and then set to pulse. Then pulse and grind until they are finely ground. You can also do this in two batches for ease.
You can find Jehuda Gluten Free Matzo-Style Crackers around Passover in many stores and markets, or at Target or on Amazon. I’ve used a few other brands of these gluten free matzo style squares. Jehuda is by far my favorite!
A nice light summer meal
Serve the Chicken Milanese with an arugula salad or mixed green salad with cherry tomatoes and maybe some marinated artichoke hearts, and green olives for a light summer meal. Fruit in a salad always makes it a bit more special, so that’s what I made last night; with sweet strawberries and sweet yellow tomatoes.
Make the sides a bit heartier for a fall or winter meal, maybe. With sides like oven roasted potatoes or roasted vegetables, this meal will be transformed into a heartier meal.
We love it both ways actually!
~Laura
Crispy Chicken Milanese with Lemon Sauce (Gluten Free)
Equipment
- 1 cast iron or large skillet
Ingredients
- 2-3 chicken breasts, filleted in half lengthwise
- ½ teaspoon Kosher salt on chicken
- ¼ teaspoon crushed black pepper on chicken
- ¼ cup Bob's Red Mill Sweet Rice Flour, gf
- 2 large eggs, whisked
- 1¼ cups Gluten Free Matzo Crackers, ground or finely crushed or other gluten free low salt cracker (or omit salt in cracker crumbs)
- ½ teaspoon Kosher salt, divided ¼ teaspoon whisked with eggs, and ¼ teaspoon in the Matzo crumbs
- 2-3 tbsp olive oil
- 2-3 tbsp vegetable oil
- 2 tbsp parmesan cheese, grated
- parsley, minced to top
- 1 lemon, cut into slices or wedges to serve
Lemon Sauce
- 4 tbsp unsalted butter, divided
- ½ tbsp olive oil
- 1 large clove garlic, minced or crushed
- ½ cup dry white wine or chicken broth, gf
- ½ tbsp lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon Dijon mustard or spicy mustard, gf
- pinch of salt
Instructions
- Dry the chicken pieces with a paper towel and discard. Using a mallet and between parchment or cellophane, pound the sliced chicken breasts gently. They should be the same thickness, about ⅜" thick.
- Add ¼ teaspoon of the salt to the eggs and whisk. Mix the cracker crumbs with ¼ teaspoon salt. Salt and pepper the chicken with the remaining salt. Dip each chicken piece in the rice flour, then the whisked egg, followed by the Matzo cracker crumbs.
- Heat the oil over medium high heat in the skillet. Add the chicken pieces and fry for 2-4 minutes on the first side before turning over. It should be crisp and very golden brown. Fry for 2-4 minutes on the other side or until each piece is 165℉ when an internal thermometer is inserted into the thickest part. Near the end of frying, top each piece with a little parmesan.
- Top with minced parsley. Serve with lemon wedges, Lemon Sauce, and an arugula salad or mixed green salad or other sides.
Lemon Sauce
- Heat 2 tablespoons of the butter and the olive oil in a small saucepan. Add the garlic and sauté for one minute. Then add white wine, and lemon juice. Simmer until reduced by half, about 7-8 minutes. Whisk in the additional butter, half of a tablespoon at a time. Add the lemon zest, mustard, and a pinch of salt.
- Keep the Lemon Sauce warm and serve on top or alongside the Chicken Milanese.