Chicken Milanese (GF)
Prep Time: 15 minutes | Cook time: 25 minutes | Serves 4 - 6
4 chicken breasts - cut in half to make 8 thinner pieces
1/2 cup almond flour
1/2 cup gluten Free flour (like BOb’s Red Mill)
1 tsp salt
2 eggs
1/4 cup avocado oil
2 lemons
1/4 cup olive oil
2 tsp dijon mustard
4 cup arugula
2 cup cherry tomatoes, cut in half
Preheat oven to 375 degrees.
Whisk together 2 eggs and mustard in a shallow dish (so it’s easy to dip the chicken). In another shallow dish, mix almond flour, GF flour and salt.
Dip each piece of chicken in egg mixture and then the flour mixture to coat. Heat avocado oil in a large skillet over med-high heat. When oil is hot, panfry chicken (4 pieces at a time, you’ll need to work in 2 batches) 3-4 minutes each side, only turning once. Repeat with remaining chicken, adding more oil if necessary.
place chicken on baking sheet (I put mine on a cooling rack that is sitting on the baking sheet to allow air flow = crispy coating). Bake for 15 minutes or until chicken is cooked through.
Meanwhile whisk the juice of 1 lemon, olive oil and addtional salt and pepper.
When the chicken is cooked, arrange on a platter. Dress the arugula and tomatoes with simple dressing and top chicken. Serve with addtional lemon wedges.