Product Flavor: Balsamic Vinegar, Blueberry, Flavored Infused Olive Oil, Gluten Free, Keto, Milanese Gremolata, Paleo, Recipes, Salads
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Chicken Milanese Salad
Description
- 2 chicken breast, butterflied into 4 thin slices
- 1/2 cup almond flour or flour of choice
- 2 eggs, beaten
- 1 cup Italian Nut Crumbs (sold in store)
- 1 cup Milanese Gremolata Olive Oil, plus 2 T
- 3 to 4 cups arugula
- 1/3 cup cherry tomatoes, sliced
- 1 burrata ball
- 1/2 lemon
- 1 tsp Salt Sisters Tuscan Farmhouse Blend (sold in store)
- 2 T Blueberry Balsamic
- Fresh Parmesan
Ingredients
Scale
1. Heat olive oil in large pan.
2. Dredge chicken cutlets in flour, egg mix and Nutcrumbs. Then place in hot skillet for approximately 7 minutes. Then flip and cook for another 7 minutes. The time may vary to reach 165 degrees.
3. Remove from pan onto a plate lined with paper towels.
4. While chicken cools, assemble salad.
5. Place arugula, tomatoes and Burrata in large bowl.
6. Squeeze lemon onto assembled salad, sprinkle with seasoning, drizzle with olive oil and balsamic. Garnish with fresh Parmesan cheese.
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