Buffalo-Style Chicken Milanese

5 from 1 vote

Total Time30

Servings: people

4 cups baby arugula
2 cups (loosely packed) shaved carrots (about 2 medium carrots) I use a Y-peeler to do this
1 cup shaved celery (or 1 large stalk) I use a Y-peeler to do this
1/4 cup Tessemae's Buffalo Ranch or more if desired

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.
Place the cutlets in a bowl with the buffalo sauce. Toss until well coated and set aside while you prepare the salad.

In a bowl, combine the arugula, shaved carrot, shaved celery, and sliced onion. Set aside.

In a bowl, combine the almond flour, tapioca flour, kosher salt and pepper. Using a fork, mix until well combined and there are no clumps.
In a separate bowl, combine the egg and the water and whisk until well combined and frothy.
Using one hand, grab a chicken breast and shake off the excess buffalo sauce. 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, about 4 minutes per side. Transfer cooked chicken to a wire rack until ready to serve.

Pour desired amount of the buffalo ranch over the salad and toss until coated evenly.
Serve salad alongside the crispy chicken cutlet, and drizzle chicken with more buffalo sauce, if desired! Enjoy!