Whole30 Milanesa de Pollo
Elevate your chicken dinner with this Whole30 Milanesa de Pollo–a flavorful, gluten-free twist on the classic Latin American dish. This recipe features tender, thinly pounded chicken breasts, coated in a savory blend of almond and coconut flours that deliver a perfectly crispy crust without grains or dairy. Seasoned with smoky paprika, garlic, and onion powders, each bite is bursting with bold yet balanced flavor. Pan-fried to golden perfection in heart-healthy olive oil, this dish is both nourishing and satisfying. Garnished with fresh cilantro and a squeeze of lime, it’s an irresistible centerpiece that pairs beautifully with roasted vegetables or a crisp salad. Whether you’re following Whole30 or simply craving clean eating with vibrant flavors, this quick-to-make, 40-minute recipe is sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup coconut flour
- 2 eggs
- 0.25 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup extra-virgin olive oil
- 4 lime wedges
- 2 tablespoons fresh cilantro, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each chicken breast to an even thickness of about 1/2 inch.
In a shallow dish, combine the almond flour and coconut flour.
In another shallow dish, whisk together the eggs and unsweetened almond milk until well combined.
In a third dish, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper.
Season the chicken breasts with the spice mixture on both sides.
Dip each chicken breast first into the egg mixture, allowing any excess to drip off, then coat it thoroughly with the flour mixture. Gently press the flour mixture onto the chicken to ensure a good coating.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, carefully place the chicken breasts in the skillet. Cook each side for about 4-5 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Work in batches if necessary to avoid overcrowding the pan.
Transfer the cooked chicken to a plate lined with a paper towel to absorb any excess oil.
Serve the Milanesa de Pollo immediately, garnished with fresh cilantro and lime wedges for squeezing over the chicken before eating.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 2.7 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 802 mg | 17% | |
*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.
