Dairy-Free Chicken Milanese
Crispy, golden, and completely dairy-free, this Dairy-Free Chicken Milanese is a lighter twist on the Italian classic that doesn't skimp on flavor! Tender chicken breasts are breaded with seasoned panko and pan-fried to perfection in olive oil, creating a crunchy, satisfying crust without the need for dairy. A zesty arugula salad with juicy cherry tomatoes, a splash of balsamic vinegar, and fresh lemon juice adds a bright, tangy counterpoint to the rich, crispy chicken. Perfect for a quick weeknight dinner or an impressive dinner party main, this recipe comes together in just 35 minutes and is sure to become a go-to favorite for dairy-free and non-dairy eaters alike.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove the chicken from the skillet and place on a paper towel-lined plate to drain any excess oil.
Step 6
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.
Step 7
Serve the chicken Milanese hot, garnished with lemon wedges (from the remaining half lemon), alongside the arugula salad.
Nutrition Facts
| Serving size | (1116.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2596.0 |
| Total Fat 167.3g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 10.8g | |
| Cholesterol 667.8mg | 0% |
| Sodium 3349.9mg | 0% |
| Total Carbohydrate 128.5g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 17.7g | |
| Protein 142.7g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 466.6mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 1943.2mg | 0% |
Source of Calories