Chicken Milanese with Arugula Salad - Gluten Free
A golden-crisp breaded chicken cutlet served with a bright, peppery arugula and cherry tomato salad. Light, fresh, and utterly satisfying.
Equipment
- Mallet
- Bowls
- Frying pan
- Tongs
- Salad bowl
Ingredients
For the Chicken Milanese
- 4 pieces Boneless skinless chicken breast pounded thin
- 1 cup All-purpose gluten free flour Bobs Red Mill
- 2 Eggs beaten
- 1 1/2 cup Italian-style breadcrumbs gluten free Aleia or Gillians
- 1/2 cup Parmesan cheese grated
- 1/2 cup Olive oil
- 2 tbsp Butter optional
- 1 Lemon cut into wedges for serving
For the Arugula Salad
- 4 cups Arugula
- 1 cup Cherry Tomato halved
- 1/4 cup Parmesan shaved
- 2 tbsp Olive oil EVOO
- 1 tbsp Lemon juice fresh
- Salt & pepper to taste
Instructions
- Pound each chicken breast to about ¼-inch thickness between plastic wrap using a meat mallet.
- Season both sides of the chicken with salt and pepper.
- Prepare your breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
- Dredge each chicken cutlet in flour, shaking off excess, dip into the egg, and coat thoroughly in the breadcrumb mixture.
- In a large skillet, heat olive oil over medium heat (add butter for extra crispness).
- Fry chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Place on a paper towel-lined plate to drain
- In a salad bowl, toss arugula, cherry tomatoes, and Parmesan with olive oil, lemon juice, salt, and pepper.
- Serve chicken hot, topped or plated alongside the arugula salad. Garnish with lemon wedges.
Notes
- You can substitute the GF flour or GF breadcrumbs with your choosing.
- Try adding capers or a balsamic drizzle to the salad for a flavor twist.
- This dish is excellent for weeknights or casual entertaining.