Gluten Free Chicken Milanese Recipe 465

Steps:

• Slice chicken breast in half horizontally as evenly as possible. Lay out a long piece of plastic wrap on your counter, place the 4 pieces of chicken on top of the wrap, leaving plenty of space between each piece. Lay another piece of plastic wrap on top of the chicken. Pound the chicken with a mallet or rolling pin until they are very thin. Careful not to put holes in them if you can, but you do want the cutlets very thin, so pound away. The cutlets should be much bigger once you are done. Remove top sheet of plastic and season the chicken with salt and pepper on each side. Line up your three flat dishes as directed above in this order. Flour first, beaten eggs second and seasoned crumbs last. I use FEC to remember the order. In a large cast iron fry pan, heat the oil and butter on medium heat. Dredge chicken in flour on each side. Dip quickly in the egg on each side. You don't want to wash off the flour. Lay in the crumbs on each side. Place in hot pan and fry for 2-3 minutes, watch to make sure they aren't getting too brown, decrease heat if they are cooking too fast. Turn and cook the other side. My pan fits two cutlets. Remove from pan and place in warm oven while you cook the other two. Serve with Romaine or Arugula salad and a simple yogurt dill dressing made from a cup of plain yogurt, pinch of fresh dill, a little minced garlic and a dash of lemon juice.

Steps:

• Preheat a large skillet over medium heat.
• Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
• Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.