Gluten Free Chicken Milanese

Prep the chicken. First you want to pound the chicken cutlets so they are nice and thin, season with salt. This will help with stovetop cooking and getting nice crispy, evenly cooked pieces.
Bread the chicken. Place the rice flour, panko bread crumbs, and eggs in three separate shallow bowls. Add a dash of salt to each shallow bowl. Place the chicken cutlet into the flour mixture, followed by the egg mixture, and finally in the panko bread crumb mixture (pressing gently so that the breadcrumbs really stick on the chicken.) Repeat with the rest of the chicken cutlets.
Cook the chicken. Add 2 tbsp of olive oil to a cast iron skillet. Heat to a medium high heat. Once oil is hot, place chicken cutlets into the pan. Cook for about 5 minutes on one side, or until it is golden brown and the chicken is starting to look cooked on the sides. Flip and cook the other side for another 3-5 minutes. Remove chicken from skillet, squeeze 1/2 lemon over the cutlets and top with fresh ground pepper.
Make the salad. Toss the spring greens with 1 tbsp of olive oil, juice form 1/2 lemon, a dash of salt, and pepper. Add in thin slices of pecorino.
Serve and enjoy! Serve the crispy gluten free chicken milanese with fresh lemony greens and pecorino.