Chicken Milanese With Arugula Salad Recipe

Many Italian-American restaurants serve up thinly-pounded veal dusted with breadcrumbs and fried until crisp. Swapping in chicken makes a lighter dish—and our version is gluten-free, too, thanks to a coating made from almond and coconut flours flavored with onion powder, garlic powder, and Italian seasoning. This technique offers the perfect way to dress up basic chicken breasts, especially when served alongside a lemony arugula salad.

Chicken Milanese With Arugula Salad

Yields: 4 to 6 servings
Prep time: 10 minutes
Total time: 45 minutes

Ingredients

For the chicken:
2 pounds Thrive Market Organic Boneless Skinless Chicken Breasts
1 cup Thrive Market Almond Flour
¼ cup Thrive Market Organic Coconut Flour
1 teaspoon kosher salt, divided
1 teaspoon Thrive Market Organic Ground Pepper, divided
1 teaspoon Thrive Market Organic Italian Seasoning
1 teaspoon Thrive Market Organic Onion Powder
1 teaspoon Thrive Market Organic Garlic Powder
Zest of 1 lemon
1 large egg
1 tablespoon Thrive Market Organic Coconut Aminos Sauce
Thrive Market Avocado Oil, for frying

For the salad:
5 ounces arugula
Juice of 1 lemon
½ teaspoon kosher salt
2 to 3 tablespoons Thrive Market Organic Extra Virgin Olive Oil
Shaved Parmesan, optional

Instructions

Make the chicken:
Preheat oven to 200°F and line a sheet tray with paper towels. Place one piece of chicken on a cutting board; thinly slice lengthwise, creating two pieces. Working with one piece at a time, cover breast with parchment paper and pound until ½-inch thick and even. Pat dry with paper towels. Repeat with remaining chicken breasts.

Combine almond flour, coconut flour, salt, ½ teaspoon pepper, dry seasonings, and lemon zest in a shallow bowl. In another bowl, whisk egg and coconut aminos sauce.

Add avocado oil to a heavy-bottomed skillet until the pan is about ¼ full of oil; warm on medium-high heat. Dredge a chicken piece in egg mixture; let excess drip off. Place into almond flour mixture, pressing coating onto both sides of breast. When oil is hot, place chicken in skillet; cook for 3 to 4 minutes per side, or until golden. Remove to the towel-lined sheet tray and keep warm in the oven until ready to serve. Repeat dredging and cooking process with remaining chicken.

Make the salad:
Add arugula, lemon juice, salt, and oil to a large bowl; toss until well coated. To serve, add chicken breast to a plate and top with a mound of salad. Top with shaved Parmesan, if using.

Recipe by Marlie Crisafulli