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
- 2 Chicken Breasts
- 1/4 Cup Parmesan Flakes
- 1 Cup Panko Bread Crumbs
- 2 Cups Arugula
- 1 Cup Almond Flour
- 1 Cup Tomatoes Grape, sliced
- 2 tbsp Lemon Juice Fresh
- 2 tbsp Extra Virgin Olive Oil
- Himalayan Pink Sea Salt
- Black Pepper Fresh Ground
- 1/2 cup Red Onions optional, Sliced
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.
Slice the chicken breasts in half lengthwise.
Combine panko breadcrumbs and 1/2 cup almond in a shallow dish.
Separate the egg whites from the yellow yokes.
Beat the egg whites until smooth.
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.
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.
Use remaining lemon slices as a garnish on each plate. Enjoy!
Calories: 903kcal | Carbohydrates: 42g | Protein: 69g | Fat: 52g | Saturated Fat: 7g | Cholesterol: 153mg | Sodium: 693mg | Potassium: 1203mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1260IU | Vitamin C: 24.7mg | Calcium: 380mg | Iron: 5mg