Low Carb Chicken Milanese with Creamy Lemon Arugula Salad

This Chicken Milanese is chicken cutlets coated with almond flour and lemony fresh herbs, then pan fried until crispy and golden brown. It is then paired with a creamy lemon and garlic arugula salad to make a complete meal that is both light and refreshing.

Chicken is on our dinner table at least once a week, so I am constantly trying to switch things up and at the same time keep it healthy. We believe in a more balanced diet rather than any one specifically; I just know that when we eat better, we feel better and that has a lot to do with the amount of carbs we eat. This chicken milanese made with almond flour instead of bread crumbs, is quickly becoming a family favorite and that’s a win because it also happens to be quick to make. Low carb, easy and satisfies all party members?? Sign me up!

What is chicken milanese?

Chicken milanese is an Italian dish that originated in Milan. The main characteristic of milanese style dishes, as this can be made with various other types of protein, is thin slices of meat that are breaded and pan fried.

This particular recipe uses chicken cutlets (a whole chicken breast cut in half lengthwise, or butterflied), which are then coated in almond flour seasoned with fresh parsley, Italian herbs and lemon zest and finally shallow fried in olive oil.

Chicken milanese can be served on its own, but often is accompanied by a simple green salad. We always serve our milanese style dishes with arugula and the lemon garlic salad dressing that accompanies this recipe is beyond amazing.

How to make arugula salad for chicken milanese

To keep it light we are simply mixing together olive oil, sour cream, garlic, Dijon mustard, lemon juice and zest, salt and pepper. The flavors do this sort of happy dance in your mouth – it’s like a celebration of springtime magic. I’ve been making this dressing a lot lately. It’s so refreshing and pairs wonderfully with just about anything.

Shall we get started on this little taste of springtime happiness??

Ingredients for low carb chicken milanese with creamy lemon arugula salad

To make this easy low carb chicken milanese with creamy lemon garlic arugula salad, you’ll need a few ingredients that you can get at almost any grocery store or even online.

Here’s what we are working with:

For the chicken cutlets

• boneless skinless chicken breasts
• almond flour
• fresh parsley
• lemon zest
• Italian seasoning
• garlic powder
• sea salt
• freshly ground black pepper
• eggs
• olive oil 

For the creamy lemon arugula salad

• olive oil
• garlic cloves, minced
• dijon mustard
• sour cream
• sea salt
• freshly ground black pepper
• lemon juice and zest
• cherry tomatoes
• arugula

How to make low carb chicken milanese with creamy lemon arugula salad

For the chicken

1. Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet to pound the chicken thin (the thinner, the better).
2. Place the almond flour in a shallow dish and season it generously with fresh parsley, lemon zest, Italian seasoning, garlic powder and salt and pepper to taste; mix well to combine.
3. Place the eggs and 1 tablespoon water in another shallow dish and whisk well to combine.
4. Dip each piece of chicken in the almond flour, then the egg mixture, then back into the almond flour.
5. Heat the olive oil in a large skillet over medium high heat. Add the chicken cutlets in a single layer.
6. Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley and a splash lemon juice if desired.

For the creamy lemon arugula salad

1. Into a medium sized bowl, whisk together olive oil, minced garlic, Dijon mustard, sour cream, lemon zest, salt and pepper to taste. Mix in and coat the arugula and cherry tomatoes. Sprinkle over the lemon juice.
2. Arrange the salad on top of, or next to the chicken as a side. Serve immediately.

ENJOY!!! We sure hope you enjoy this recipe as much as our little tribe has!

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