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Gluten Free Chicken Milanese with Spiralized Broccoli

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


  • For the chicken:
  • 1 whole egg
  • 1/3 cup Bob’s Red Mill gluten-free almond meal
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 2 thinly sliced boneless chicken breasts chicken cutlets
  • 1 tablespoon extra virgin olive oil
  • 1 large lemon wedge
  • For the broccoli:
  • 1/2 cup tomato-basil sauce
  • 2 large broccoli heads with thick stems florets chopped from 1 of the broccoli heads and both stems spiralized with Blade D, noodles trimmed (reserve other broccoli head's florets for future use)
  • salt and pepper to taste
  • grated parmesan cheese to garnish (optional)


  • Place two shallow dishes side by side. In one, crack in the egg and whisk. In the other, add in the almond meal, garlic powder and mix thoroughly. Spread the almond meal in an even layer in the baking dish.
  • Season the chicken with salt and pepper. Dip one chicken filet in the egg and coat. Then, dip in the almond meal mixture, flipping over to coat all sides. Set aside on a plate.
  • Turn two burners on to medium-high heat. On one burner, place a large skillet (for the chicken.) On the other burner, place a medium skillet (for the broccoli noodles.)
  • Heat the olive oil in the large skillet for the chicken. Once oil is shimmering, add in the chicken and cook for 5 minutes, flip over and cook another 5-7 minutes or until the chicken is cooked through and breading is golden brown. Once done, squeeze the lemon over the chicken.
  • Meanwhile, in the medium skillet for the broccoli, add in the tomato sauce and bring to a simmer. Once simmering, add in the broccoli florets, noodles, and season with salt and pepper. Let cook while the chicken cooks or until broccoli florets are fork tender and noodles are al dente.
  • Divide the chicken to two plates and serve each with the broccoli noodles. Garnish with parmesan cheese, if desired.