Buffalo-Style Chicken Milanese As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 30 minutes Rating 5 out of 5 stars (1) Ingredients 4 servings 1 lb boneless, skinless chicken breasts1/3 cup Tessemae's Mild Buffalo Sauce1/3 cup almond flour1/4 cup tapioca starch1 (1/4) tsp kosher salt1/2 tsp black pepper2 eggs3 tbsp Avocado oil4 cups baby arugula2 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) Calories AmericanItalianDinnerGluten-FreeIntermediateHealthyFryingQuick and EasyDairy-FreeVegetablesLunchSpicySavoryCrispyPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Marinade the Chicken: Step 2 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. Step 3 Place the cutlets in a bowl with the buffalo sauce. Toss until well coated and set aside while you prepare the salad. Step 4 Make the Salad: Step 5 In a bowl, combine the arugula, shaved carrot, shaved celery, and sliced onion. Set aside. Step 6 Cook the Chicken: Step 7 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. Step 8 In a separate bowl, combine the egg and the water and whisk until well combined and frothy. Step 9 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). Step 10 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. Step 11 Plate the Dish: Step 12 Pour desired amount of the buffalo ranch over the salad and toss until coated evenly. Step 13 Serve salad alongside the crispy chicken cutlet, and drizzle chicken with more buffalo sauce, if desired! Enjoy!
