Pollo alla Milanese

Pollo alla Milanese is a delightful Italian dish featuring tender chicken cutlets, lightly breaded and pan-fried to golden perfection. This Paleo version uses almond flour for a nutritious twist, making it a wholesome yet indulgent meal.

Ingredients

• Chicken breast - 2 pieces (about 150g each)
• Almond flour - 100g
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 4 tablespoons
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Lemon wedges - 2 (for serving)

Steps

1. Pound the chicken breasts to an even thickness of about 1 cm using a meat mallet.
2. In a shallow bowl, whisk the egg with garlic powder, oregano, salt, and black pepper.
3. In another shallow bowl, spread the almond flour evenly.
4. Dip each chicken breast first into the egg mixture, then coat it thoroughly with almond flour, pressing gently to adhere.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
6. Once the oil is hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
7. Add more olive oil as needed for the second batch if cooking in two batches.
8. Remove the chicken from the skillet and let it rest on paper towels to absorb excess oil.
9. Serve the chicken garnished with fresh parsley and lemon wedges on the side.

Nutrition

• Calories: 420
• Protein: 45 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 180 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Low in carbohydrates, suitable for low-carb and Paleo diets.

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