Grain-Free Chicken Milanese with Green Apple and Radish Salad

Grain-Free Chicken Milanese with Green Apple and Radish Salad

Ingredients

For the Granny Smith Apple and Radish Salad:

• 1 cup matchstick watermelon radishes (or thinly sliced red radishes)
• 1½ cups matchstick Granny Smith apples (about 1 small apple)
• 2 cups packed arugula
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard

For the Chicken Milanese:

• 1 pound boneless, skinless chicken breasts
• 1/3 cup almond flour
• 1/4 cup tapioca flour
• 1½ teaspoons kosher salt, divided
• 1 egg
• 1 teaspoon water
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for frying)

Instructions

For the Granny Smith Apple and Radish Salad:

1. In a large bowl, combine the radishes, apples, and arugula. Season lightly with salt and pepper and set aside until ready to dress and serve.
2. In a small bowl, whisk together the olive oil, champagne vinegar, and Dijon mustard. Taste and adjust seasoning with salt and pepper. Reserve the dressing and toss the salad just before serving so the arugula stays crisp.

For the Chicken Milanese:

1. Slice each chicken breast in half horizontally to make two thinner cutlets, yielding about four pieces total. Place each cutlet between two pieces of waxed paper or plastic wrap and pound gently with the smooth side of a meat mallet or a rolling pin until they are thin and even—aim for roughly 1/4 inch thickness.
2. Season both sides of the chicken lightly with salt and pepper and set aside.
3. In a shallow bowl, combine the almond flour, tapioca flour, and 1 teaspoon kosher salt. In another bowl, whisk together the egg and water to make an egg wash.
4. Working one piece at a time, dip each cutlet in the egg wash to coat both sides, letting excess drip off, then dredge in the almond-tapioca mixture to coat evenly. Shake off any excess coating and place the prepared cutlets on a clean plate.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, add the chicken cutlets in a single layer (you may need to work in batches). Fry until golden brown and cooked through, about 4–5 minutes per side depending on thickness. The interior should register 165°F (74°C) if using an instant-read thermometer.
6. Transfer the cooked chicken to a plate lined with paper towels briefly to drain any excess oil. Serve immediately alongside or on top of the dressed apple and radish salad.

Notes

Make-ahead tip: You can prep the salad components and the almond flour coating ahead of time, but bread and fry the chicken just before serving for the best crisp texture. If watermelon radishes are unavailable, substitute thinly sliced red radishes or fennel for a different but still crunchy profile. To keep your dredging station tidy, use one hand for the egg wash and the other for the dry coating—this makes the process faster and less messy.

Nutrition

Additional Info

Author: Alex Snodgrass

Servings: 2

Calories: 771 per serving (approximate)