Baked Chicken Milanese with Arugula and Almond Flour

Healthy Baked Chicken Milanese topped with baby arugula, tomatoes, red onion,
shaved parmesan, citrus vinaigrette, and breaded with Almond Flour

Servings: 2 people

Author: Aprilgolightly

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Main Course

Italian

chicken arugula

Instructions

1 Preheat oven to 450F. Line the Cookie Sheet with aluminum foil to make clean up
easier. Spray a baking sheet with extra virgin olive oil cooking spray and set
aside.
2 Slice the chicken breasts in half lengthwise.
3 Combine panko breadcrumbs and 1/2 cup almond in a shallow dish.
4 Separate the egg whites from the yellow yokes.
5 Beat the egg whites until smooth.
6 Dip each piece of chicken in egg wash, then into breadcrumbs. Lay out on baking
sheet in a single layer and bake for 20-25 minutes or until chicken is cooked
through and breadcrumbs are browning.
7 While chicken is cooking, combined arugula, tomatoes, and juice from one lemon.
Remove chicken from oven, transfer to a serving dish and top with arugula salad.
8 Use remaining lemon slices as a garnish on each plate. Enjoy!