Low Fodmap Chicken Milanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Slice the chicken breasts in half horizontally to create two fillets per breast.
  2. Using a rolling pin, flatten the chicken between two sheets of plastic wrap to the thickness of ½ inch/1.5cm.
  3. Beat the eggs in a dessert bowl.
  4. Mix the breadcrumbs, ground almond, lemon rind, parsley, salt and pepper on a dinner plate.
  5. Dip the chicken in the beaten eggs on both sides to coat in the egg.
  6. Place in the breadcrumb mixture and press the crumbs into the surface.
  7. Heat the oil in a large frying pan over medium heat.
  8. Add the chicken and fry until golden brown and cooked through, about 3 minutes per side.
  9. Transfer the chicken to serving plates and squeeze lemon juice over them.
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.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/low-fodmap-chicken-milanese/