Lemony Chicken Milanese

Pasta dishes are easier to enjoy gluten free than ever before. At first I struggled with the idea of giving up pasta since it was so affordable and a pantry staple. But when gluten free pasta became available, I felt happy knowing I had options. Nowadays, there’s plenty of gluten free pastas to choose from and the best part is knowing my family enjoy it just as much as the gluten laden varieties. I guess the trick is testing out a few brands to find one you like. My favorite gluten free pasta is made by RP’s Pasta Company. Based out of Madison, WI, it’s common to find it in local grocery stores near me. A dish I made not too long ago was this Lemony Chicken Milanese. Chicken is coated with a Parmesan cheese and flour before cooking up to a golden brown, then served on top of pasta with a garnish of fresh lemon juice. Simplicity can be so delicious…
This dish can be served with pasta or your preferred starch – potatoes, rice, polenta, etc. We especially like it over buttered pasta with some extra Parmesan cheese on the side. This doesn’t need any additional sauce – the Parmesan cheese and simple seasoning of salt, pepper and garlic powder was enough to carry it through. But if you are the sauce loving type, this works well with any red sauce or even alfredo sauce. Another idea that came out of leftovers was cutting the chicken up and serving over a salad – a great low carb meal!

4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs) or GF flour blend
1/4 cup grated Parmesan cheese
1 teaspoon coarse kosher salt