> 2 boneless, skinless chicken breasts
> 3 cups gluten-free cornflakes
> 1/4 cup finely grated Parmesan cheese
> 1/4 cup fine cornmeal
> 2 large eggs
> 1/4 cup olive oil
> 1 tbsp olive oil
> 1 (5 oz) bag arugula
> 4 radishes, thinly sliced
> 1 green apple, cored and cut into batons
> 1 lemon
Cut each chicken breast in half horizontally to create 2 thinner cutlets for a total of 4 pieces. Cover each with plastic and gently pound to ½-inch thickness. Season on both sides with salt and pepper.
Place the cornflakes in a resealable bag and smash until finely crushed. Transfer to a wide dish. Stir in the Parmesan and cornmeal. In another dish, beat the eggs. Season eggs with salt.
Dip each piece of chicken in the egg then cornflake mixture, pressing to coat on all sides.
In a nonstick 12-inch skillet, heat ¼ cup oil on medium-high. In batches, add the chicken and cook 3–4 min. per side, until cooked through. Transfer to a paper towel-lined platter. Season with salt to taste.
In a large bowl, toss the arugula, radishes, and green apple. Squeeze juice from lemon over salad. Drizzle with remaining 1 tbsp oil and season with salt and pepper to taste. Toss until well combined. Serve alongside chicken.