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Gluten-free Chicken Milanese served with homemade Alfredo sauce.

Gluten-Free Chicken Milanese With Homemade Alfredo Sauce

A cozy and delightful dish featuring crispy chicken cutlets paired with a rich homemade cashew Alfredo sauce over gluten-free pasta.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Alfredo sauce
  • 1 cup raw cashews — soaked briefly for the creamiest sauce
  • 1 cup chicken bone broth — adds savory depth to the Alfredo Use vegetable broth for a vegetarian twist
  • 1/3 cup grated Parmesan (option: vegan parm) — for tang and umami; reserve extra for garnish
  • 2 tbsp extra virgin olive oil — for the sauce and finishing
  • 1 tbsp lemon juice — brightens the sauce and balances the richness
  • 1/2 medium onion chopped — sweated for the sauce base
  • 2 tbsp minced garlic — adds a warm, savory backbone
  • 1.5 tsp sea salt — divided between sauce and chicken
  • Ground pepper, to taste — freshly cracked is best
For the Chicken Milanese
  • 2 large chicken breasts, sliced in half lengthwise — thinner cutlets cook quickly and evenly
  • 1/2 cup arrowroot starch — gluten-free coating that crisps beautifully You can also use cornstarch
  • 1 pasture-raised egg for the egg wash to help the coating stick
  • 3 tbsp milk of choice (I used unsweetened almond) — thins the egg wash and adds moisture
  • 1/2 cup GF baking flour (I used Bob's Red Mill GF Paleo baking flour) — for dredging and structure
  • 1 tsp dried parsley — mixes into the flour for flavor
  • 1 tsp sea salt — for the flour mixture
  • 1/4 tsp ground pepper — a pinch for the dredge
  • 1/4 cup ghee — for frying the chicken; it browns beautifully and adds a nutty flavor
For the Pasta
  • 1 box pasta (I prefer Jovial brand gluten-free brown rice pasta) — choose your favorite shape; fettuccine or linguine are classic with Alfredo
  • 1 cup frozen peas — a quick, sweet pop of color and texture
  • 1/4 cup fresh chopped parsley — bright, fresh finish for the plate
Optional add-ons
  • Lemon wedges — for squeezing over finished plates
  • Red pepper flakes — for anyone who likes a little heat
  • Toasted pine nuts — for extra crunch and a nutty bite that pairs with cashew sauce
  • Sautéed mushrooms or spinach — to bulk up the dish with veggies
  • Gluten-free breadcrumbs (panko style) — if you prefer a more textured crust on the chicken

Method
 

Prepare Alfredo Sauce
  1. Soak the cashews in hot water for 20–30 minutes if you have time, then drain.
  2. In a medium skillet, warm 1 tbsp extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook 30–60 seconds until fragrant—don’t let the garlic brown.
  4. Transfer the onion and garlic to a blender. Add the soaked cashews, 1 cup chicken bone broth, 1/3 cup grated Parmesan (or vegan parm), 1 tbsp lemon juice, 1.5 tsp sea salt, and a few grinds of black pepper.
  5. Blend on high until completely smooth and silky—about 60–90 seconds in a high-speed blender.
  6. Pour the blended sauce back into the skillet and warm gently over low heat, stirring.
  7. Adjust consistency with more broth or milk to achieve a saucy consistency that will coat pasta comfortably.
Prepare Chicken Milanese
  1. Place each chicken breast half between two sheets of plastic wrap and gently pound until even, about 1/4–1/2 inch thick.
  2. Prepare three shallow bowls for dredging: bowl 1 with GF baking flour mixed with dried parsley, sea salt, and ground pepper; bowl 2 with whisked egg and milk; bowl 3 with arrowroot starch.
  3. Dry the chicken and dredge each piece in the seasoned flour, dip into the egg wash, then coat with arrowroot starch.
  4. Heat a large skillet over medium heat and add ghee. Once melted, add the coated chicken cutlets.
  5. Fry for 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F at the thickest part.
  6. Keep warm in a 200°F oven on a wire rack set over a baking sheet.
Cook Pasta
  1. Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions.
  2. 1–2 minutes before the pasta is done, add the frozen peas to the boiling pasta water.
  3. Reserve some pasta water before draining. Drain the pasta and peas, then return to the pot off the heat.
  4. Stir in the warm cashew Alfredo sauce and adjust with reserved pasta water as needed.
Serve
  1. Plate the pasta, top with a chicken cutlet, sprinkle with grated parm and fresh parsley, and serve with lemon wedges if desired.
  2. To store leftovers, keep the chicken separate from the pasta to maintain crispness.

Notes

This dish is best the day it’s made but reheats nicely. If freezing, do it separately and thaw overnight before reheating gently.