Gluten Free Chicken Milanese and Green Salad MELISSA HORNUNG
This very simple and delicious dish made extra healthy is an Argentine favorite. A lightly breaded, pounded out chicken cutlet made with gluten free flour and panko crumbs is served with a butter lettuce green salad with sliced cucumbers. Delicioso and makes this the perfect and most satisfying meal!
What you’ll need:
4 organic free ranch chicken breast cutlets
1 cup of gluten free flour
1 cup of seasoned gluten free panko crumbs
2 eggs scrambled in a wide shallow bowl
Organic expeller presses Coconut Oil for cooking
2 heads of butter lettuce. 2 organic cucumbers sliced
Salad: Chop butter lettuce and slice cucumbers ahead of time, place in a bowl and store in the refridgerator until you are ready to add the dressing.
1 Table spoon of Dijon mustard
1 tablespoon of mayonnaise
1/3 cup of organic cold pressed olive oil
1 clove of Fresh garlic minced finely
Seasoned salt and pepper to taste (about a half of a teaspoon each)
Prepare a frying pan with enough coconut oil to fill it approximated 1 inch high. Slowly heat over a medium heat while preparing the cutlets by dipping fist in an egg wash, then the flour, back into the egg wash and then into the panko crumbs pressing lightly each time to ensure full coverage. The. Place into the frying pan. Increase heat if necessary to a medium high while watching closely and occasionally turning until the color turns a golden brown on each side. Then remove with a slotted spoon or tongs and transfer to a plate with paper towel to absorb the excess oils.
Finish off your salad by whiskig together the dressing with a wire whisk until smooth and creamy. Then pour over the top of the green salad, toss, taste and add more salt and pepper if needed and serve along side of the Milanese. Voila! De la perfection!! Bon appetite!