Gluten-Free Chicken Milanese Salad
Crispy chicken Milanese served atop a fresh arugula salad with a lemon vinaigrette. A light yet satisfying gluten-free lunch option.
Ingredients
- 4 each Boneless, skinless chicken breasts
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- about 142 g Arugula
- 1 pint Cherry tomatoes
- 0.25 cup Red onion
- 1 each Lemon
- 0.25 cup Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Prepare the chicken: In a shallow dish, combine gluten-free breadcrumbs and Parmesan cheese.
- 3In another shallow dish, whisk the eggs.
- 4Dip each chicken breast in the egg mixture, then dredge in the breadcrumb mixture, ensuring it's fully coated.
- 5Place the breaded chicken breasts on a baking sheet lined with parchment paper.
- 6Drizzle with olive oil and bake for 20-25 minutes, or until golden brown and cooked through.
- 7While the chicken is baking, prepare the salad: In a large bowl, combine arugula, halved cherry tomatoes, and thinly sliced red onion.
- 8Make the lemon vinaigrette: In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, salt, and pepper.
- 9Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.
- 10Dress the salad with the lemon vinaigrette and top with the sliced chicken Milanese. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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