Paleo Milanesa de Pollo
Experience the ultimate twist on a classic favorite with this Paleo Milanesa de Pollo, a gluten-free and dairy-free version of the beloved breaded chicken dish. Tender chicken cutlets are encased in a crispy coating made from nutrient-rich almond flour and tapioca starch, seasoned with fragrant garlic powder, onion powder, and smoky paprika for a punch of flavor. The egg-and-coconut milk mixture ensures the coating sticks perfectly while adding a subtle richness. Baked to golden perfection instead of fried, this healthy recipe pairs effortlessly with a fresh salad or roasted veggies for a wholesome, guilt-free meal that’s packed with protein and Paleo-approved deliciousness. Garnished with vibrant parsley, this dish is a visual and culinary treat that’s as nutritious as it is satisfying. Perfect for busy weeknight dinners or special occasions, it's a must-try for anyone seeking a clean-eating take on comfort food classics.
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Recipe Information
Ingredients
- 4 whole (boneless, skinless) chicken breasts
- 1 cup almond flour
- 1 cup tapioca starch
- 3 large eggs
- 0.5 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 as needed coconut oil spray
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using a sharp knife, slice each chicken breast horizontally to create thinner cutlets. Optionally, you can further pound them to an even thickness using a meat mallet.
In a shallow bowl, combine the almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper. Stir well to mix the dry ingredients.
In a separate bowl, beat the eggs and mix in the coconut milk until smooth.
In a third bowl, place the tapioca starch.
Coat each chicken cutlet in tapioca starch, shaking off the excess.
Dip the starch-coated chicken into the egg mixture, ensuring it's evenly covered.
Finally, dredge the chicken in the almond flour mixture, pressing gently to adhere the coating.
Place the coated chicken on the prepared baking sheet. Repeat with remaining pieces.
Lightly spray the tops of the chicken pieces with coconut oil spray to help them crisp while baking.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the outer coating is golden brown and crispy.
Remove from the oven and let it rest for a few minutes.
Garnish with chopped fresh parsley before serving.
Serve with a side salad or roasted vegetables for a complete Paleo meal.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 21.1 g | ||
| Protein | 254.9 g | 510% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 446 mg | 34% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 521 mg | 11% | |
*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.
