There are only two days until the Milano City Marathon! Given my upcoming trip, it seemed appropriate to make Chicken Milanese. I worried a bit that the almond flour wouldn’t crisp up the way traditional breadcrumbs do. I’ll admit, I was right. These do lack some crunch, but other than that, they are fantastic.
- 2 large chicken breasts
- 2 large eggs
- 1 tablespoon whole milk
- 1 ½ cups almond flour
- 1 teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- Separate the chicken breasts into 4 individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Lightly pound the breast to flatten.
- Beat the eggs and the milk in a large bowl, then add the chicken breasts, making sure the egg mixture covers them all. Cover the bowl and refrigerate for two hours, periodically rotating the breasts.
- Mix the almond flour, salt and pepper on a large plate or in a baking dish. One by one remove the chicken breasts from the eggs, letting the excess egg drip off, and lightly coat both sides in the almond flour. Place the covered breast on a plate.
- In a large nonstick frying pan over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in more than one batch. Place the chicken breasts in the pan without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the next batch of breasts in the remaining butter and olive oil.