This is a long-standing favourite recipe. It is delicious and so moreish. It is a bit messy with the eggs and breadcrumbs but not too time-consuming and the result is well worth the effort. The whole family will love this for sure. Serve with a starchy vegetable like potatoes or sweet potatoes and a mixed salad for a perfectly balanced meal with all the macro-nutrients and many micro-nutrients. If your tolerance to fat is particularly low, especially for those with no gall bladder, then perhaps bake these in the oven instead of frying them.
Low Fodmap Chicken Milanese
Prep time
Cook time
Total time
Author: Suzanne Perazzini
Serves: 4
Ingredients
- 2 chicken breasts
- 2 eggs
- 1½ cups low Fodmap breadcrumbs
- 1 tablespoon chopped fresh parsley
- ½ tbsp of lemon rind
- 1 tbsp ground almond
- 1 teaspoon salt
- Ground black pepper
- 3 tablespoons olive oil
- Lemon juice
Method
- Slice the chicken breasts in half horizontally to create two fillets per breast.
- Using a rolling pin, flatten the chicken between two sheets of plastic wrap to the thickness of ½ inch/1.5cm.
- Beat the eggs in a dessert bowl.
- Mix the breadcrumbs, ground almond, lemon rind, parsley, salt and pepper on a dinner plate.
- Dip the chicken in the beaten eggs on both sides to coat in the egg.
- Place in the breadcrumb mixture and press the crumbs into the surface.
- Heat the oil in a large frying pan over medium heat.
- Add the chicken and fry until golden brown and cooked through, about 3 minutes per side.
- Transfer the chicken to serving plates and squeeze lemon juice over them.
Notes
You can use normal wheat breadcrumbs for this recipe if you are not Celiac, because the amount of breadcrumbs on one fillet would not amount to a high Fodmap amount.
Thanks for sharing, I really like this. My sons always love the Chicken milanese. I do enjoy seeing recipes and finding inspiration from your blog 🙂 Hope all is well with you and your loved ones.
I am glad you enjoy the recipes here. All is well here in New Zealand at the moment. I hold the calm periods close because you never know when it can change.
How much time is needed in the oven and on what temp?
This recipe is cooked in a frying pan, not in the oven.