An oven-baked Milanese recipe, a crispy Argentine cutlet served with crispy fries. We have used almond meal for the breading and turnips for the fries to keep this comfort food classic low carb and delicious.
2 chicken breasts, boneless skinless
1 tsp salt
1 tsp garlic powder
½ tsp ground black pepper
1 large egg
1 tbsp water
1 cup almond flour
coconut oil spray
1 large turnip
1 tbsp olive oil
1 tsp garlic salt
Preheat oven to 200°C
Butterfly the chicken breast and beat with a mallet to flatten. Sprinkle with salt, garlic powder and black pepper all over.
In a bowl, mix the egg with the water.
Put the almond flour in a shallow bowl.
Dredge the flattened chicken cutlets in the almond flour, then the egg and again in the almond flour and place on the sheet pan. Repeat with all of the chicken.
Spray the breaded chicken liberally with cooking oil all over.
Put in the oven in the centre rack and bake for 30 minutes.
Cut the turnips into fries. Toss with olive oil and garlic salt and spread on a sheet pan. Roast turnip fries for 30 minutes, using a spatula to flip them over halfway through cooking.
Remove from the oven and serve hot.
How to butterfly the chicken
Place the chicken breast on a cutting board. With a sharp knife, slice into the thicker end of the breast, and slice horizontally, cutting almost to the other end. Make sure not to cut all the way through. Open it so it looks like a butterfly. Place the breast inside of a plastic bag or cover with a plastic foil and pound with a mallet to flatten.
Perfect to serve with tomato sauce on the side.
You could also use rutabaga for the fries. If you cut your fries thinner they will cook faster, so watch them you may need to remove them from the oven early. They are best when well done and toasted but not completely burnt or they will taste bitter.