Gluten-Free Milanesa de Pollo
Experience the vibrant flavors of Latin cuisine with this Gluten-Free Milanesa de Pollo, a crispy and golden chicken cutlet that’s both delicious and dietary-friendly. Perfectly seasoned and enrobed in a crust of gluten-free breadcrumbs enhanced with Parmesan cheese, garlic powder, and oregano, these tender chicken breasts provide a flavorful crunch with every bite. The cornstarch, egg wash, and breadcrumb coating ensure a beautifully crisp exterior, while olive oil frying imparts a rich golden finish. Ready in just 35 minutes, this quick and easy recipe offers a light yet satisfying meal, complete with zesty lemon wedges for a refreshing kick. Whether you're seeking a gluten-free alternative or a new twist on classic chicken Milanesa, this dish is an irresistible choice for any occasion.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Milk
- 0.5 cup Cornstarch
- 0.25 cup Olive oil
- 4 pieces Lemon wedges
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
In a shallow dish, mix together the gluten-free breadcrumbs, grated Parmesan cheese, dried oregano, and garlic powder. Season with a little salt and pepper to taste.
In another shallow dish, beat the eggs together with the milk until well combined.
Place the cornstarch into a third shallow dish.
Season the pounded chicken breasts with salt and pepper on both sides.
Dip each chicken breast first into the cornstarch, making sure to coat both sides lightly. Shake off any excess.
Next, dip the chicken into the egg mixture, allowing any excess to drip off, then coat thoroughly with the breadcrumb mixture. Press down gently to ensure the crumbs adhere well.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the breaded chicken breasts to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked Chicken Milanesa to a paper towel-lined plate to absorb any excess oil.
Serve hot with lemon wedges on the side for squeezing over the top before enjoying.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 5214 mg | 227% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 10.5 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 754 mg | 58% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
