I am constantly trying to figure out quick, easy and healthy meals for my family. And most importantly, they have to taste good. My kids love crispy chicken any day of the week, but we don’t do regular breadcrumbs anymore. It can be difficult to get that crispiness without them, but I recently discovered Pork Panko and I am so glad I did! It is ground up pork rinds and it gives this Whole30 Chicken Milanese the perfect crispy and flavorful coating.
The key to this recipe is keeping the chicken nice and thin. I like to buy chicken breasts and pound them super thin with a meat tenderizer, but you can also buy chicken cutlets. Keeping the chicken thin is what helps it cook so quickly without it drying out.
My favorite way to enjoy chicken Milanese is with a fresh arugula and tomato salad. It keeps the dish nice and light while adding in some veggies. The kids also love to have some roasted potatoes on the side (I say kids, but I love them too haha). The salad is lightly tossed with olive oil and lemon juice and seasoned with a sprinkle of salt and fresh cracked pepper. Again, this dish is so simple and easy to make, but loaded with flavor.
If you are looking for a paleo breading without pork panko, check out my Polish Pork Cutlets to see how I make them with almond flour. It’s not as crispy but still delicious!
used in this recipe:
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Creamy Lemon Basil Chicken Skillet
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Easy Whole30 Chicken Milanese
Ingredients
Chicken Milanese
- 4 Chicken Breasts pounded thin
- 2 cups Pork Panko
- 1 tsp Salt divided
- 1/2 tsp Pepper
- 1/2 tsp Dried Oregano
- 1/4 tsp Dried Rosemary
- 1/4 tsp Dried Parsley
- 3 Eggs
- 1 cup Tapioca Flour
- 2 Tbls Avocado Oil
Arugula & Tomato Salad
- 2 cups Arugula
- 1/2 pint Cherry Tomatoes
- 1/4 cup Olive Oil
- 2 Tbls Lemon Juice
Instructions
Chicken Milanese
- Use a meat tenderizer to pound the chicken super thin*Then make your breading station with 3 platesThe tapioca flour with 1/2 tsp of the salt is on the first plateThe whisked eggs are on the second plate or bowl The pork panko mixed with the remaining 1/2 tsp of salt, pepper, dried rosemary, dried oregano and dried parsley is on the last plate
- Take the chicken and coat with the tapioca flour and shake offThen dip in the eggAnd lastly, coat it with the seasoned pork panko (set aside)
- Heat the avocado oil in a large skillet over medium heat and cook the chicken for 3-5 minutes each side. Should be cooked through with a nice golden crust. It may take longer depending on the thickness of the chicken
Arugula & Tomato Salad
- In a small bowl whisk the oil and the lemon juice together and add a little pich of salt and pepper to taste
- Add the arugula and tomatoes to a large bowl and add some dressing. Dress the salad to your preference, you can always serve it on the side too
I pinned this and can’t wait to try it! I think my kids will love it 🙂
I hope you guys love it!