In a large bowl, combine 1/3 cup water with 4 ounces of chickpea flour, 1 tablespoon of cornstarch, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and ½ teaspoon of kosher salt. Mix well with a spatula until it forms a cohesive ball that is slightly sticky. If it's too wet, add a bit more chickpea flour.
Flour your hands and roll the mixture into a ball, ensuring a smooth surface. Divide this mixture into four equal portions, rolling each into a ball. This will be the base for your cutlets.
In a large shallow bowl, place ½ cup of seasoned breadcrumbs. Take each ball and gently flatten it between your hands, ensuring it’s about ¼ inch thick. Press it into the breadcrumbs on both sides, ensuring an even coating.
Continue this process with the remaining balls, creating four beautiful cutlets. The breadcrumbs will give them a lovely crust when cooked.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the cutlets one by one, making sure not to overcrowd the pan. Cook them for about 2 to 3 minutes on each side until they turn a beautiful golden brown.
Use a spatula to carefully flip the cutlets, ensuring the breadcrumb crust stays intact. They should be crispy and fragrant when ready.
While the cutlets are cooking, prepare your serving plates. Divide 1 ½ cups of baby arugula onto each plate, adding ¼ cup of halved grape or cherry tomatoes and 1 cup of canned chickpeas that have been drained. Season with salt and pepper to taste.
Once the cutlets are done, place them on the prepared plates over the arugula. Squeeze fresh lemon wedges over the top for a bright, zesty finish.
Serve immediately while the cutlets are still warm and crispy. Enjoy your delightful Chickpea Milanese with friends or family!
