Keto Chicken Milanesa

The perfect low-carb comfort food; thin pieces of chicken are coated in a savory, crunchy breading of coconut flour and crushed pork rinds.

Total Time

20min

4.2

4 Ratings

Author: SideChef

Servings:

Ingredients

•

Boneless, Skinless Chicken Breasts

•

1/2 cup

Coconut Flour

•

1 tsp

Cayenne Pepper

(optional)

•

to taste

Salt

•

to taste

Freshly Ground Black Pepper

•

Eggland's Best Classic Egg

•

1.5 oz

Pork Rinds

•

2 Tbsp

Olive Oil

Cooking Instructions

Flatten the Boneless, Skinless Chicken Breasts (2) using a heavy mallet until it’s ½-inch thick. You can also cover with parchment paper and flatten by hitting with a heavy skillet.

Prepare your breading station: Mix Coconut Flour (1/2 cup) , Cayenne Pepper (1 tsp) , Salt (to taste) , and Freshly Ground Black Pepper (to taste) in a shallow dish. Place the Pork Rinds (1.5 oz) in a second dish. In a small bowl, crack the Eggland's Best Classic Egg (1) and lightly beat it with a fork or whisk.

In a large skillet over medium-high heat, heat the Olive Oil (2 Tbsp) .

Coat 1 chicken breast on both sides in the coconut-flour mixture. Dip the chicken into the egg, and coat both sides, then coat the chicken in the pork-rind mixture, pressing the pork rinds into the chicken so they stick. Repeat.

Place the coated chicken in the hot skillet. Cook each piece for 3 to 5 minutes per side, until brown, crispy, and cooked through.

Nutrition Per Serving

CALORIES

545

FAT

31.9 g

PROTEIN

55.8 g

CARBS

16.7 g