Grain-Free Chicken Milanese with Green Apple and Radish Salad

Chicken Milanese is one of those classic-Italian dishes that everyone adores. Who doesn’t love breaded and fried chicken?

Milanese was one of the first recipes I learned to make on my own when diving into cooking. I was waiting in a doctors office and somehow starting thumbing through a GQ magazine and saw a recipe for an easy Chicken Milanese that breaded the chicken in Panko breadcrumbs. It was absolutely delicious and became a staple in my apartment. 

I decided I wanted to update Chicken Milanese to my current dietary needs and the season, which led me to create this delicious Spring-inspired Grain-free Chicken Milanese. Traditionally, Milanese is served alongside a bed of arugula and tomatoes. Here, I’ve elevated the arugula salad by adding crisp, granny smith apples and beautiful, crunchy watermelon radishes. You can totally omit the radishes if you can’t find them. Either way, the chicken recipe alone is worth making with water salad you please!

Grain Free Chicken Milanese with Green Apple and Radish Salad

Serves: 2


For the Granny Smith Apple and Radish Salad:

  • 2 tbsp olive oil
  • 2 tbsp champagne vinegar
  • 1 tsp dijon mustard
  • pinch kosher salt
  • pinch freshly cracked black pepper
  • 1 cup watermelon radish, cut into matchsticks
  • 1.5 cups Granny Smith apple, cut into matchsticks (about 1 small apple)
  • 2 cups arugula, packed

For the Chicken Milanese:

  • 1 lb boneless, skinless chicken breasts
  • 1/3 cup almond flour
  • 1/4 cup tapioca flour
  • 1.5 tsp kosher salt
  • 1 egg
  • 1 tsp water
  • 1/2 tsp black pepper
  • 2 tbsp olive oil


For the Granny Smith Apple and Radish Salad:

  • In a large bowl, combine the radishes, apples, arugula, salt and pepper and toss until well combined. Set aside until ready to serve.
  • In a separate small bowl, combine the olive oil, champagne vinegar, dijon, salt and pepper. Whisk until well combined and set aside. (You'll want to toss the salad immediately before serving).

For the Chicken Milanese:

  • Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. Season the chicken on both sides lightly with salt and pepper and set aside.
  • In a bowl, combine the almond, tapioca flour, 1 teaspoon salt. Stir to combine and set aside. 
  • In a separate bowl, add the egg and water. Whisk until frothy. 
  • Using one hand, dip the chicken breasts in the egg and flip to coat both sides, shake off excess. Using your other hand, then immediately dredge in the almond flour mixture to coat evenly all over. Shake off excess coating. Set on a clean plate and continue until all of the chicken is coated. (Using separate hands for each station prevents your hands getting too caked in the mixture and makes it easier to work with the chicken).
  • Heat the oil in a large skillet over medium-high heat. When the oil is hot (but not smoking) place the chicken into the skillet and fry until golden brown on each side and cooked through, 4-5 minutes per side. 
  • Transfer the cooked chicken to a plate and immediately serve with the salad.



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