Ingredients
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2 boneless, skinless chicken breasts
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3 cups gluten-free cornflakes
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1/4 cup finely grated Parmesan cheese
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1/4 cup fine cornmeal
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2 large eggs
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1/4 cup olive oil
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1 tbsp olive oil
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1 (5 oz) bag arugula
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4 radishes, thinly sliced
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1 green apple, cored and cut into batons
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1 lemon
Steps
1
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.
2
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.
3
Dip each piece of chicken in the egg then cornflake mixture, pressing to coat on all sides.
4
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.
5
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.
