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This gluten-free chicken milanese features a chicken cutlet coated in a light almond flour and panko crust, pan-seared until golden and crisp. Served over a fresh bed of arugula and topped with juicy cherry tomatoes, this dish is simple, vibrant, and perfectly balanced with a satisfying crunch in every bite.
Ingredients:
Organic Pasture-raised chicken, almond flour, gluten-free panko, egg, avocado oil, arugula, basil, cherry tomatoes, sea salt, black pepper, garlic powder
Reheating Instructions: Air-fry at 350°F for 4–6 minutes, or until warmed through and crispy. (recommended) or place on a baking sheet and reheat at 350°F for 8–10 minutes, or until heated through. For best texture, keep the arugula separately and add after reheating.
Gluten-free & Dairy-free
This gluten-free chicken milanese features a chicken cutlet coated in a light almond flour and panko crust, pan-seared until golden and crisp. Served over a fresh bed of arugula and topped with juicy cherry tomatoes, this dish is simple, vibrant, and perfectly balanced with a satisfying crunch in every bite.
Ingredients:
Organic Pasture-raised chicken, almond flour, gluten-free panko, egg, avocado oil, arugula, basil, cherry tomatoes, sea salt, black pepper, garlic powder
Reheating Instructions: Air-fry at 350°F for 4–6 minutes, or until warmed through and crispy. (recommended) or place on a baking sheet and reheat at 350°F for 8–10 minutes, or until heated through. For best texture, keep the arugula separately and add after reheating.
Gluten-free & Dairy-free