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This Gluten Free Chicken Milanese is my spin on a classic Italian dish. It’s made with the best paleo and gluten-free breaded fried chicken over a lemon dressed arugula and tomato salad. It’s the perfect grain-free, out-of-this-world delicious chicken dinner!
Paleo Breaded Chicken Recipe
Fried chicken, you guys! But not just any fried chicken. Paleo breaded chicken, pan-fried with healthy fats! This nutrient-dense, delicious chicken recipe will be loved by all…and nobody will know it’s totally grain-free. This Chicken Milanese Recipe results in chicken that is crispy on the outside and perfectly juicy on the inside.
I love to serve this Milanese-style chicken topped with a simple arugula salad made with tomato, olive oil and lemon juice, and a few slivers of freshly grated parmesan.
What is Chicken Milanese?
Chicken Milanese is an Italian dish that originated in Milan…hence the name. Milanese-style dishes feature thinly sliced pieces of meat that are breaded and pan-fried until crispy and golden.
Traditional Milanese is made using veal, but it can also be made with pork, beef, or chicken!
Ingredients Needed for Gluten-Free Chicken Milanese:
- Chicken Breasts – I use one pound of chicken breasts pounded into ¼-inch thick pieces.
- Eggs – adds moisture and helps the breading stick.
- Tapioca Flour, Ground Flaxseed, and Coconut Flour – makes up our gluten-free breading.
- Sea Salt and Freshly Ground Black Pepper – I keep it simple with just salt and pepper, but feel free to play around with other seasonings.
- Avocado Oil – used for frying!
- Salad – I serve my Milanese chicken with a simple salad made up of arugula, tomatoes, lemon juice and olive oil, salt and pepper, and freshly shaved parmesan.
How to Make this Gluten-Free Chicken Milanese Recipe
This Milanese chicken recipe is incredibly quick and easy to make!
- Prep the breading: In a mixing bowl, combine flour, salt, and pepper. In a separate bowl, whisk together eggs.
- Pound the chicken: Pat the chicken dry with a paper towel, season with salt and pepper, then use a meat pounder to pound the chicken into ¼-inch thick pieces. Slice each piece in half.
- Bread and fry: Dip the chicken first in the egg followed by the flour mixture. Repeat until the chicken is fully coated. Heat oil in a large skillet and fry on both sides until crispy and golden-brown.
- Serve: Combine arugula, tomatoes, oil, lemon, salt, pepper, and parmesan. Serve on a plate topped with the cooked chicken.
Tips and Notes for this Chicken Milanese Recipe
- Pound the chicken. We want the chicken breasts to be about ¼-inch thick so they cook quickly and evenly.
- Don’t swap the flour. Coconut flour absorbs way more moisture than other types of flour. We need both to achieve the perfect texture.
- Bread twice. I like to dip the chicken two times in both the egg and the flour mixtures. This helps create an extra thick and crispy crust.
- Watch closely. Cooking time will vary based on the thickness of the chicken. Make sure to keep an eye on them to avoid over-cooking. Add more oil if needed to prevent burning!
I like to keep this meal nice and light by serving the Milanese chicken with arugula and tomato salad!
However, chicken Milanese can be served in a variety of different ways. Try it with fresh Tomato Pasta or buttered noodles or with Spring mix salad or with some roasted veggies or mashed potatoes on the side. It really is so versatile!
How to Store
Chicken Milanese is best hot and fresh out of the skillet. However, leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for 2-3 months.
To reheat, thaw overnight in the fridge if frozen, then warm back in the skillet with a drizzle of oil or bake covered in foil at 350ºF until heated through.
More Chicken Dinner Ideas
- Chicken Marsala
- Grilled Bruschetta Chicken
- The Juiciest Air Fryer Chicken Breast
- Grilled Chimichurri Chicken
- Baked Lemon Pepper Chicken
- Gluten-Free Chicken Nuggets
Watch The Video
Gluten Free Chicken Milanese
Paleo Breaded Chicken:
- 1 pound chicken breasts
- 2 eggs
- 1/2 cup tapioca flour
- 1/4 cup ground flaxseed
- 1/4 cup coconut flour
- Pinch fine sea salt
- Pinch freshly ground pepper
- 1/4 cup avocado oil for frying
- 2 cups baby arugula
- 1 cup tomatoes diced
- 1/2 lemon juiced
- 1 tablespoon extra-virgin olive oil
- Big pinch fine sea salt and freshly ground pepper more to taste
- Freshly grated parmesan cheese optional
- In a medium mixing bowl combine flours, salt, and ground black pepper.
- In a separate small mixing bowl, whisk together eggs.
- Pat chicken dry with a paper towel and season generously with salt and pepper. Using a meat pounder, gently pound chicken until it is 1/4 inch thick. Place on a cutting board, and slice chicken breasts in half.
- Dip sliced chicken breasts into the egg, then dredge in flour mixture, dip back into the egg mixture, and into the flour one more time. Dipping the chicken in the egg and flour mixtures twice helps create an extra thick and crispy crust. Repeat until all chicken is coated.
- In a large skillet, heat oil until hot and shimmering.
- Place chicken in the skillet and let fry for 5-8 minutes on each side. Cook until chicken is crispy and golden-brown, but juicy in the center.
- Toss arugula and tomatoes with oil, lemon, salt, and pepper. Add-in parmesan if using.
- Place a bed of arugula on a plate and add chicken. Top with a handful of tomatoes and arugula. Serve warm with a few wedges of lemon.
- Cooking time will vary based on thickness of chicken. Make sure to keep an on eye on them to avoid overcooking. Make sure to add more oil if needed during the cooking process.