Paleo Chicken Milanese
Elevate your dinner table with this irresistibly crispy and flavorful Paleo Chicken Milanese, a wholesome twist on the classic Italian favorite. Perfect for those following a gluten-free, grain-free, or paleo lifestyle, this recipe swaps traditional breadcrumbs for a savory coating of almond flour and arrowroot powder, perfectly seasoned with garlic, onion, paprika, and black pepper. Pan-fried to golden perfection in olive oil, the tender, juicy chicken cutlets are garnished with fresh parsley and served alongside lemon wedges for a bright, tangy finish. With just 15 minutes of prep and 20 minutes of cooking time, this quick and satisfying dish pairs beautifully with a fresh salad or roasted vegetables for a balanced meal. Paleo-friendly, naturally gluten-free, and bursting with bold flavors, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup arrowroot powder
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.25 cup olive oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Instructions
Place the chicken breasts between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch.
In a shallow bowl, combine the almond flour, arrowroot powder, garlic powder, onion powder, paprika, black pepper, and sea salt. Mix well to ensure even distribution of spices.
In another shallow bowl, beat the eggs until smooth.
Dip each chicken breast into the egg mixture, ensuring it is fully coated. Let any excess egg drip off.
Immediately place the chicken into the flour mixture, pressing down to make sure it adheres well on both sides. Shake off any excess flour.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts to the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Once cooked, transfer the chicken to a plate lined with paper towels to remove excess oil.
Garnish with fresh parsley and serve with lemon wedges on the side for an extra citrus zing.
Enjoy your Paleo Chicken Milanese with a side of salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 4.7 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 395 mg | 30% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
