Chicken Milanese with Arugula and Radicchio Salad
Golden, crisp, and just the right amount of tangy—this Chicken Milanese is all about contrasts. You get that savory, satisfying crunch from pan-fried chicken, balanced by a slightly bitter, lemony salad that wakes everything up. It’s elegant without trying too hard, and exactly what you want when you’re craving something comforting but fresh. Serve it as-is or add a glass of chilled white wine to make it feel like a little occasion.
Servings: Four
INGREDIENTS
4 small boneless, skinless chicken breasts, pounded 1/4 inch thick
1/2 cup gluten-free flour
2 large eggs, room temperature
1 1/2 cups gluten-free panko
1/2 teaspoon garlic powder
1/4 teaspoon paprika
3 tablespoons avocado oil, for pan-frying
Arugula + Radicchio Salad
3 cups arugula
1 small head radicchio, halved, cored, and thinly sliced
Lemon Vinaigrette
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon honey
PREPARATION
Pound chicken: Place chicken breasts between two sheets of parchment and pound to 1/4-inch thickness. Season both sides with salt and pepper.
Set up breading station: Place gluten-free flour and a generous pinch of salt and pepper in one shallow bowl. Beat the eggs in a second shallow bowl. Season with salt. In a third, combine gluten-free panko with garlic powder, paprika, salt and pepper.
Bread cutlets: Dredge each chicken piece in flour, shaking off excess, then coat in egg, letting any excess drip off. Press into the seasoned panko mixture until fully coated.
Pan-fry chicken: Heat 3 tablespoons avocado oil in a large skillet over medium heat. Cook chicken in batches, about 2–3 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain.
Make vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, and honey until smooth and emulsified. Season with salt and pepper.
Toss salad: In a large bowl, combine arugula and radicchio, then lightly dress with vinaigrette just before serving.
Plate: Plate each cutlet with a generous pile of the lemony salad. Spoon on extra vinaigrette if desired.
Notes:
Use certified gluten-free panko. Kikkoman’s is a solid option, but pulse it in a mini chopper to create a finer crumb for better adhesion and crispiness.
Regular paprika adds gentle warmth without overpowering the chicken.
