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!

Lemony Chicken Milanese

recipe adapted from Epicurious

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

1 teaspoon garlic powder3/4 teaspoon ground black pepper
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice

Pasta for serving

Place chicken between 2 sheets of plastic wrap and using a meat mallet, flatten chicken to a 1/2 inch thickness; set aside. 

In a medium shallow bowl, whisk eggs.

In another medium shallow bowl, combine panko or flour, Parmesan cheese, salt, pepper and garlic powder on plate. 

Dip flatten chicken in beaten eggs to coat both sides. Then dredge chicken in breadcrumb or flour mixture, coating completely.

In a large nonstick skillet over medium heat, add oil and heat. Place chicken in hot skillet and sauté until golden brown and cooked through, about 5 minutes per side. 

Serve chicken over pasta and sprinkle with lemon juice before serving. I served this over a mix of GF spinach and regular fettuccine.