Dairy-Free Chicken Milanese
Craving a classic Italian dish with a modern twist? This Dairy-Free Chicken Milanese is a winning combination of crispy, golden pan-fried chicken and a bright, refreshing arugula salad. The secret to its irresistible crunch lies in the panko breadcrumb coating, seasoned with Italian herbs and crisped to perfection in olive oil, all while skipping the dairy traditionally used in Milanese recipes. A quick almond milk egg wash ensures the coating sticks without missing a beat. Paired with a tangy salad of arugula, cherry tomatoes, balsamic vinegar, and fresh lemon juice, this dish is bursting with flavor and perfect for a wholesome family dinner. Ready in just 35 minutes, this dairy-free recipe offers a healthier take on comfort food while keeping it light, fresh, and satisfying.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 eggs
- 0.25 cups unsweetened almond milk
- 1.5 cups panko breadcrumbs
- 1 tablespoons Italian seasoning
- 0.5 cups olive oil
- 1 lemon
- 4 cups arugula
- 1 cups cherry tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
Instructions
Pound the chicken breasts to about 1/4 inch thick using a mallet or rolling pin, then season both sides with salt, pepper, and garlic powder.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs and almond milk, and one with panko breadcrumbs mixed with Italian seasoning.
Dip each chicken breast first in flour, shaking off any excess, then in the egg-almond milk mixture, and finally into the seasoned breadcrumbs, pressing firmly to adhere.
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through.
Remove the chicken from the skillet and place on a paper towel-lined plate to drain any excess oil.
For the salad, halve the cherry tomatoes and toss with arugula, lemon juice (from half the lemon), balsamic vinegar, and extra virgin olive oil. Season with salt and pepper to taste.
Serve the chicken Milanese hot, garnished with lemon wedges (from the remaining half lemon), alongside the arugula salad.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 17.7 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 467 mg | 36% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
