Crispy Chicken Cutlets with Arugula Salad | Savory
Gluten-free cornflakes make for a crunchy and addictive coating for pan-fried chicken.
Ingredients
- 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
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