Crispy Chicken Milanese with Lemon Sauce (Gluten Free)
This version of Milanese is delicious made gluten free with gluten free Matzo crackers!
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.