Recipe

Keto Chicken Milanese

Thinly pounded chicken breasts coated in a crispy Parmesan-almond crust and finished with bright lemon juice for an Italian classic.

Keto Chicken Milanese

Total time

25 min

Servings

6

Net carbs

3g

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Ingredients

What you need

Adjust servings

6 servings
6
  • 4 chicken breasts (boneless/skinless)
  • 1 cup parmesan cheese (grated)
  • 1 cup super fine almond flour
  • ½ cup pork rinds (finely ground)
  • 3 whole eggs
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • Olive oil
  • Wedges of lemon

Instructions

How to cook it

Prep timer

25:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Slice the chicken breasts into very thin cutlets.
  3. 2. Whisk together the Parmesan, almond flour, ground pork rinds, parsley, garlic powder, salt, and pepper in one bowl, and beat the eggs in a second bowl.
  4. 3. Dip each chicken cutlet into the beaten eggs, letting excess drip off, then coat lightly in the breading mixture without pressing, shaking off any excess.
  5. 4. Heat olive oil in a large skillet over medium heat and sauté the breaded chicken for several minutes per side until golden and cooked through.
  6. Cook until the thickest piece reaches 165F and the juices run clear.
  7. 5. Drain on paper towels and serve immediately with lemon wedges for squeezing over the top.

Source & attribution

Keto Cooking Christian · IMPORTED

https://diet.driv.space/recipes/keto-chicken-milaneseKeto Cooking Christian reference: https://ketocookingchristian.com/chicken-milanese-keto-low-carb-gluten-free/

Rated 5/5 from 53 ratings on Keto Cooking Christian. Method rewritten in-house; see source for the publisher's original.