Paleo Milanesa de Pollo

Indulge in a healthier twist on a classic favorite with this Paleo Milanesa de Pollo recipe! Perfectly seasoned, thinly sliced chicken breasts are coated in a crunchy, grain-free crust made from almond flour, tapioca starch, and a blend of warming spices like paprika, garlic, and onion powder. A creamy egg and coconut milk mixture ensures that every bite is as tender as it is flavorful. Baked to golden perfection in the oven, this dish is naturally gluten-free, dairy-free, and Paleo-friendly, making it a wholesome option for any meal. Garnished with fresh parsley and ideal served alongside a crisp side salad or roasted vegetables, this baked milanesa recipe delivers all the satisfaction of a crispy cutlet without sacrificing your dietary goals. A simple yet elegant meal that’s easy to prepare and sure to impress!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole (boneless, skinless) chicken breasts
• 1 cup almond flour
• 1 cup tapioca starch
• 3 large eggs
• 0.5 cup coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 as needed coconut oil spray
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Using a sharp knife, slice each chicken breast horizontally to create thinner cutlets. Optionally, you can further pound them to an even thickness using a meat mallet.

Step 3

In a shallow bowl, combine the almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper. Stir well to mix the dry ingredients.

Step 4

In a separate bowl, beat the eggs and mix in the coconut milk until smooth.

Step 5

In a third bowl, place the tapioca starch.

Step 6

Coat each chicken cutlet in tapioca starch, shaking off the excess.

Step 7

Dip the starch-coated chicken into the egg mixture, ensuring it's evenly covered.

Step 8

Finally, dredge the chicken in the almond flour mixture, pressing gently to adhere the coating.

Step 9

Place the coated chicken on the prepared baking sheet. Repeat with remaining pieces.

Step 10

Lightly spray the tops of the chicken pieces with coconut oil spray to help them crisp while baking.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the outer coating is golden brown and crispy.

Step 12

Remove from the oven and let it rest for a few minutes.

Step 13

Garnish with chopped fresh parsley before serving.

Step 14

Serve with a side salad or roasted vegetables for a complete Paleo meal.

Nutrition Facts

Serving size	(1334.5g)

Amount per serving	% Daily Value*
Calories	2878.4

Total Fat 88.8g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat g
Cholesterol 1130.0mg	0%
Sodium 3077.9mg	0%
Total Carbohydrate 260.5g	0%
Dietary Fiber 14.5g	0%
Total Sugars 21.1g
Protein 254.9g	0%

Vitamin D 123IU	0%
Calcium 445.9mg	0%
Iron 16.2mg	0%
Potassium 521.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.9%

Protein: 35.6%

Carbs: 36.4%