Chicken Milanese
Are you ready for the crispiest, most flavorful and juiciest Chicken Milanese you've ever had? This easy recipe is for you. Healthier because its fried in grass fed beef tallow which results in the crunchy coating that is simply irresistible. Want to keep it Paleo and Whole30 friendly? Just omit the Parmesan cheese.
Ingredients
- 1.5 lb Chicken breast, skinless, boneless butterflied and pounded to ¼' thick
- 2 whole Eggs
- 1 cup Parmesan, grated divided, omit for Paleo and Whole30
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1.5 cups Pork Panko crumbs
- 1 tablespoon Garlic powder
- ¼ cup Parsley, fresh minced
- 1 cup Arrowroot powder
- ½ cup Beef Tallow for frying chicken, I like Fat Brothers. See Note
Instructions
- Butterfly the chicken pieces and pound between two pieces of plastic wrap to ¼" thick. Pat dry with paper towels.
- Set up three shallow bowls. In the first bowl, arrowroot powder. In the second bowl, whisk the eggs, ½ cup of parmesan (if using), salt and pepper. In the third bowl, mix together, panko crumbs, garlic powder, ½ cup of parmesan and parsley.
- Dip the chicken pieces in the arrowroot shaking off excess, then in egg mixture and last in the crumb mixture being sure to coat well. Move to a plate and repeat with remaining chicken pieces.
- Melt the beef tallow in a large frying pan allowing to get hot.
- Carefully place the chicken pieces in the pan.
- Do not move them for at least 5 minutes. Check for a nice golden color and then carefully flip them over and cook another 5 minutes or until they read 165˚ on a thermometer at the thickest part.
- Once cooked move to a plate lined with paper towels and pat gently. This will ensure that extra crunchy coating!
- Enjoy!
Notes
I like Fat Brothers 100% grass fed beef tallow. (Save 20% and receive a free tallow lip balm with purchase) You can use olive oil if you prefer.
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal