Crispy Almond-Crusted Chicken Milanese

• 4 boneless skinless chicken breasts
• 1.5 cup almond flour
• 0.5 cup gluten-free breadcrumbs
• 2 eggs
• 0.5 cup grated parmesan
• 0.5 cup olive oil
• 3 cup baby arugula
• 1 cup cherry tomatoes
• 1 lemon
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1

   Pound the chicken breasts to an even half-inch thickness between two sheets of parchment.

2. 2

   Set up a breading station: beaten eggs in one bowl, and almond flour, gluten-free breadcrumbs, parmesan, salt, and pepper mixed in another.

3. 3

   Dip each cutlet in egg, then press firmly into the almond mixture to coat both sides.

4. 4

   Heat olive oil in a large skillet over medium-high heat until shimmering.

5. 5

   Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through, then drain on paper towels.

6. 6

   Toss arugula and halved cherry tomatoes with a squeeze of lemon and a drizzle of olive oil.

7. 7

   Plate each cutlet, pile the salad on top, and serve with lemon wedges.