Imagine sinking your fork into a perfectly crispy, golden-brown chicken breast that's so delicate it practically melts in your mouth, all while being completely gluten-free! This Gluten Free Chicken Milanese with Homemade Alfredo Sauce is about to become your new obsession, transforming an Italian classic into a mouth-watering dish that will have everyone at your table begging for seconds. Whether you're managing celiac disease, exploring gluten-free options, or simply craving an indulgent meal that doesn't compromise on flavor, this recipe is your ticket to culinary bliss.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Prepare the chicken breasts by placing them between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/4 inch.
- Season both sides of the chicken breasts with salt and pepper.
- Set up a breading station: In one shallow dish, combine gluten-free breadcrumbs and 1/2 cup grated Parmesan cheese. In a separate dish, beat the eggs thoroughly.
- Dip each chicken breast first into the beaten eggs, ensuring complete coverage, then coat evenly with the breadcrumb-Parmesan mixture, pressing gently to help the coating adhere.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken breasts into the pan.
- Cook the chicken for 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and let rest on a paper towel-lined plate.
- For the Alfredo sauce, in the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir continuously and add the remaining 1/2 cup of Parmesan cheese, whisking until the sauce is smooth and slightly thickened.
- Plate the chicken, drizzle with Alfredo sauce, and garnish with freshly chopped parsley.
- Serve immediately, accompanied by a side of roasted vegetables or a light salad.
Tips
- Meat Pounding Technique: Use consistent, gentle pressure when pounding chicken to ensure even thickness. This helps the chicken cook uniformly and prevents dry spots.
- Breading Secrets: Press the breadcrumb mixture firmly onto the chicken to create a crisp, adherent coating. Let the breaded chicken rest for 5 minutes before frying to help the coating set.
- Oil Temperature is Key: Use a thermometer or the wooden spoon test to ensure your oil is around 350°F. Too cool, and the chicken will absorb excess oil; too hot, and the outside burns before the inside cooks.
- Sauce Consistency: Whisk the Alfredo sauce continuously and remove from heat just as it starts to thicken to prevent separation or burning.
- Make-Ahead Friendly: You can bread the chicken ahead of time and refrigerate, covered, for up to 2 hours before cooking to save time during meal preparation.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 20g
Protein: 40g
Fat: 40g
Saturated Fat: 16g
Cholesterol: 200mg
