Low Fodmap Chicken Milanese

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

 

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Prep time

15 mins

Cook time

6 mins

Total time

21 mins

 

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

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.

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.

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