Chicken Milanese with Arugula Salad

Chicken Milanese is a dinner that both my husband I love. I have been making it for years and we never seem to get sick of it. However, pre-paleo diet I would bread the chicken with breadcrumbs or panko breadcrumbs and top the cooked chicken with a nice fat layer of mozzarella cheese before adding the arugula salad. Here is my new and much healthier version of the dish ready for Paleo prime-time. 

As a side note when I am short on time, I will sometimes filet the chicken breasts if they are thick to decrease the cooking time. The original recipe from Martha Stewart suggests using a meat mallet to pound the breasts, but often I am cooking after my toddler has gone to sleep so hammering noises are a no-go for me.  Fileting the chicken also fills the plate more and tricks myself into thinking I am eating more. 

Chicken Milanese with Arugula Salad 

Serves: 4

Prep: 10 mins

Cook: 15-20 mins

Ingredients:

1/2 cup of coconut flour

1/2 cup of almond meal

3 Tbsp paleo cooking fat (I used coconut oil)

1 large egg, lightly beaten

4 boneless, skinless chicken breast halves

2 tablespoons fresh lemon juice, plus lemon wedges, for serving

5 ounces baby arugula ( I  do not measure this - just make a heaping pile)

1 medium package of cherry tomatoes (a good handful for each serving)

1 small red onion, thinly sliced (optional)

salt and pepper

Process:

1. Preheat oven to 425 degrees.  Mix flours in one bowl or large dish  and season with salt and pepper to taste. Place lightly beaten egg in a separate bowl. 
2. Dip chicken into egg, coating on both sides, then dredge in the flour mixture making sure you coat the whole breast.
3. Bake chicken on a baking sheet without turning, until opaque throughout, 12 to 15 minutes - or more depending on thickness of the chicken breast.
4. While the chicken is cooking, whisk together cooking fat and lemon juice; season with salt and pepper. Add arugula and onion (optional) and toss. Top chicken with salad; serve with lemon wedges on the side.