Chicken Milanese
My husband asked me to create this dish. I had no idea it was one of his favorite meals until recently. This Chicken Milanese is actually quite the classic Italian style dish.
Milanese simply indicates that the meat in the dish is sliced thin, dredged in a coating & fried in a pan. That’s why you might even see this dish elsewhere made into veal or pork. The thing I love about the time I’ve spent in Europe is how incredibly simple most of their native dishes are. They are typically made of just a few simple, fresh ingredients that produce the most tantalizing flavors.
The difference in my recipe and a traditional one, is that I skip bread crumbs and use a grain-free flour mixture as the breading. You’ll never know the difference in the taste though, but you’ll be glad you did something good for yourself & your family when you make this amazing, foolproof quick meal.
Chicken Milanese
INGREDIENTS
8 thin sliced pieces of chicken breast
½ cup almond flour
½ cup arrowroot flour
2 large eggs
¼ cup + 2 tablespoons ghee or butter, divided
2 large lemons
3 tablespoon olive oil
1 tablespoon herbs de Provence
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon nutmeg
5 ounces baby arugula
Freshly ground salt & pepper
DIRECTIONS
Zest one lemon & set the zest aside to mix with dredging flour. Cut that lemon in half & juice. Set aside.
Mix almond flour, arrowroot flour, lemon zest, herbs de Provence, salt, pepper & nutmeg together in a shallow dish.
In another dish or bowl, whisk the eggs together. Dip the chicken breast in the eggs, then dredge in the flour mixture.
Heat half the ghee in a large, flat-bottomed skillet over medium high. Once hot, place half the chicken in the skillet & brown 3-4 minutes per side. Flip & brown the other side. Remove to a plate & repeat the process with the other half of the ghee & chicken.
Once all the chicken is browned, pour the juice of one lemon over the chicken. Cover & reduce to low, simmer for 10 minutes.
While the chicken is simmering, juice the second lemon. Mix 2 tablespoons of the fresh lemon juice with 3 tablespoons of olive oil to make dressing.
Place the arugula in a large bowl & toss with the dressing. Generously grind fresh salt & pepper over the arugula salad.
Once the chicken is done, place it on a plate & top with a heaping amount of arugula salad. Serve immediately.