Whole30 Chicken Milanese
Elevate your dinner game with this savory and nutritious Whole30 Chicken Milanese, a gluten-free twist on the classic Italian favorite! This recipe features tender chicken breasts pounded thin and coated in a flavorful blend of almond and coconut flours, seasoned with garlic powder, smoked paprika, and ground mustard for a crispy, golden crust. Pan-fried to perfection in olive oil, the chicken is served atop a refreshing bed of mixed greens lightly dressed with extra virgin olive oil and red wine vinegar. Finished with a squeeze of fresh lemon, this dish is packed with vibrant flavors and wholesome ingredients, making it perfect for those following a Whole30, paleo, or grain-free lifestyle. Ready in just 30 minutes, it's the ultimate healthy comfort food!
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Recipe Information
Ingredients
- 2 large boneless, skinless chicken breasts
- 0.75 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil
- 1 medium lemon
- 4 cups mixed greens
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
Instructions
Begin by preparing the chicken. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the breasts until they are about 1/4 inch thick.
In a shallow dish, mix together the almond flour, coconut flour, ground mustard, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
In another shallow bowl, beat the egg.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Dip each pounded chicken breast into the beaten egg, allowing the excess to drip off, then dredge in the flour mixture, pressing gently to adhere.
Place the coated chicken breasts in the hot skillet. Cook for 4-5 minutes on each side until they're golden brown and cooked through with an internal temperature of 165°F (74°C).
While the chicken is cooking, slice the lemon into wedges.
Once cooked, remove the chicken from the skillet and let it rest on a paper towel-lined plate for a minute.
In a large salad bowl, toss the mixed greens with extra virgin olive oil and red wine vinegar.
Serve the chicken Milanese hot over a bed of dressed mixed greens with lemon wedges on the side for squeezing over the chicken.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 560 mg | 186% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 8.3 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 327 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1881 mg | 40% | |
*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.
