Almond-Parmesan Chicken Milanese with Lemon Arugula

By Sprig Originals ✓ · cooked up in Sprig

Pounded-thin chicken cutlets in a golden almond flour and Parmesan crust, shallow-fried in olive oil and butter until shatteringly crisp, then piled with a lemony arugula salad and blistered cherry tomatoes. All the crunch of classic Milanese with no breadcrumbs anywhere in sight.

Ingredients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb total)
• 1 1/4 cup blanched almond flour
• 3/4 cup finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 2 tbsp heavy cream
• 1/2 cup olive oil, for frying
• 2 tbsp unsalted butter

• 5 oz baby arugula
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, shaved thin
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1/4 cup shaved Parmesan, for serving
• 1 lemon lemon, cut into wedges

Instructions

1. Halve each chicken breast horizontally to make 4 thin fillets. Place one at a time between two sheets of plastic wrap and pound with a mallet or heavy skillet to an even 1/4-inch thickness. Pat both sides very dry with paper towels.
2. In a wide shallow dish, whisk together the almond flour, grated Parmesan, garlic powder, oregano, 1 tsp salt and black pepper. In a second dish, beat the eggs with the heavy cream until smooth.
3. Dip a cutlet in the egg mixture, letting excess drip off, then press it firmly into the almond-Parmesan mixture, coating both sides and packing the crust on with your palm. Set on a rack and repeat with the remaining cutlets. Let the breaded cutlets rest 10 minutes so the coating sets.
4. Heat the 1/2 cup olive oil in a large heavy skillet over medium heat until it reaches about 340°F (a pinch of the coating should sizzle steadily but not violently). Almond flour browns faster than breadcrumbs, so keep the heat moderate.
5. Fry 2 cutlets at a time for 3 to 4 minutes per side, turning once with a fish spatula, until deep golden and an instant-read thermometer registers 160°F at the thickest point. Add 1 tbsp butter to the pan during the last minute of each batch and spoon the foaming butter over the crust.
6. Transfer cutlets to a wire rack set over a sheet pan (not paper towels, which steam the crust) and sprinkle lightly with salt. Repeat with the second batch, adding a splash more oil if the pan looks dry.
7. In a large bowl, whisk the extra-virgin olive oil, lemon juice, lemon zest and 1/4 tsp salt. Add the arugula, cherry tomatoes and shaved red onion and toss just before serving so the leaves stay crisp.
8. Set each cutlet on a plate, pile the dressed arugula salad on top, finish with shaved Parmesan and a few cracks of pepper, and serve with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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