Chicken Milanese
Ingredients
- 4 Chicken Cutlets about 4 oz each
- 1 3/4 tsp Celtic Sea Salt
- 1/4 cup Rice Flour
- 2 Large eggs, beaten
- 3/4 cup Gluten-Free panko and/or Braggs Nutritional Yeast/Blue
- Diamond Nut Thins - crushed
- 3 tbsp Nutiva butter-flavor coconut Oil
Instructions
- Place the cutlets between two pieces of plastic wrap. Using the smooth side of a meat mallet or the back of a smal skillet, gently pound the cutlets until very thin and of even thickness. Season the cutlets on both sides with 1/2 tsp of the salt. Place the flour, eggs, and panko mixture in three separate shallow bowls. Season the flour with 1/4 twp. of the salt, the eggs with 1/4 tsp. of the salt, and the pank o mixture with 1/2 tsp. of the salt. One at a tie, dredge the seasoned chicken cutlet first in the flour, then the egg mixture, and last the panko mixture, pressing gently to make sure the chicken is evenly coated with the crumbs. Heat a large skillet over medium heat until hot. Add the oil to the hot pan and heat for another 10 seconds. Workin in batches, add the breaded chicken to the pan and cook for 4-5 minutes, or until the first side is deep golden brown and the chicken begins to look cooked around the edges. Flip the cutlets and cook on the second side until golden brown and crispy, about 3 minutes longer. Transfer the chicken to a wire rack to drain briefly and season with the ramining 1/4 tsp salt. Serve hot.
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