Crispy Gluten Free Chicken Milanese
Ingredients:
- .5 c Almond Flour
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 2 Eggs large, lightly beaten
- 1 cup Gluten-Free Bread Crumbs or can use panko
- 20 oz Boneless Skinless Chicken Breasts cutlets or pounded flat
- 2 tbsp Olive Oil
- .5 tsp Sea Salt
- .25 cup Mayonnaise
- 2 tsp Lemon Juice fresh
- .75 tsp Coconut Sugar
- .5 tsp Ground Black Pepper
- 3 cups Arugula baby
- 1 cup Onions thinly sliced
- 1 cup Celery thinly sliced
- 2 tsp Capers drained, chopped
- 1 tbsp Fresh Chives fresh, chopped
Instructions:
- Place a chicken breast between plastic wrap or put inside a sealable plastic bag and using a mallet flatten chicken breast until it is about 1/2 inch thick. Repeat for each chicken breast. If you are able to find cutlets you can substitute and skip this step.
- Place almond flour, .5 tsp sea salt, and .25 tsp ground black pepper in a shallow dish. Place eggs in a second shallow dish. Place bread crumbs in a third shallow dish. Dredge chicken in almond flour. Dip chicken in egg; shake off any excess, Dredge chicken in bread crumbs. Repeat until all chicken breasts are coated.
- Heat oil in a large nonstick skillet over medium high. add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.
- Whisk together mayonnaise, lemon juice, sugar, and pepper in a large bowl. Add arugula, onions, celery, and capers; gently coat. Divide among 4 plates and serve with chicken. Top with chives.
Nutrition
Calories: 539kcal | Carbohydrates: 26g | Protein: 39g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 921mg | Potassium: 734mg | Fiber: 3g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 9.1mg | Calcium: 92mg | Iron: 1.8mg
Tried this recipe?Let us know how it was!
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