Chicken Milanese With Apple Salad Recipes

GRAIN-FREE CHICKEN MILANESE WITH GREEN APPLE AND RADISH SALAD

Steps:

• In a large bowl, combine the radishes, apples, arugula, salt and pepper and toss until well combined. Set aside until ready to serve.
• In a separate small bowl, combine the olive oil, champagne vinegar, dijon, salt and pepper. Whisk until well combined and set aside. (You'll want to toss the salad immediately before serving).
• Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. Season the chicken on both sides lightly with salt and pepper and set aside.
• In a bowl, combine the almond, tapioca flour, 1 teaspoon salt. Stir to combine and set aside.
• In a separate bowl, add the egg and water. Whisk until frothy.
• Using one hand, dip the chicken breasts in the egg and flip to coat both sides, shake off excess. Using your other hand, then immediately dredge in the almond flour mixture to coat evenly all over. Shake off excess coating. Set on a clean plate and continue until all of the chicken is coated. (Using separate hands for each station prevents your hands getting too caked in the mixture and makes it easier to work with the chicken).
• Heat the oil in a large skillet over medium-high heat. When the oil is hot (but not smoking) place the chicken into the skillet and fry until golden brown on each side and cooked through, 4-5 minutes per side.
• Transfer the cooked chicken to a plate and immediately serve with the salad.

CHICKEN MILANESE WITH ARUGULA SALAD

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
• One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
• Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
• In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.