This savory crisp Paleo Chicken Milanese topped with zesty homemade ranch sauce is a quick and easy dinner you’ll want on repeat! Serve over a salad, spaghetti squash, roasted veggies, or anything you like. It’s Whole30, Keto friendly, gluten free and dairy free.
You can never have too many “breaded” crispy chicken recipes, in my opinion! I’m always testing out different ways to coat my chicken to see we all like best.
This Paleo chicken Milanese with ranch is my latest obsession and I’ve been making it on a weekly basis! The thin chicken cutlets, a coating that fries up actually crispy without burning (it’s not easy!) and packs in tons of flavor.
The ranch is like the “icing” on the “cake” for me. It’s probably my favorite basic Paleo ranch dressing recipe to date. It also makes it perfect for serving over a salad, but let’s be real – ranch goes with basically everything, right?
What You Need to Make Paleo Chicken Milanese
I tweaked my original chicken cutlet breading recipe to make it crispier! Here’s what you need to make the chicken:
Boneless Skinless Chicken Breasts
Blanched Almond Flour
Tapioca Flour
Italian Seasoning
Himalayan Pink Salt
Black Pepper
Garlic Powder
Onion Powder
Crushed Red Pepper
Eggs
How Do You Make Paleo Ranch Sauce?
The ranch sauce is the absolute easiest thing to make. If you already have your mayo prepared, it takes just a minute to whisk together the perfect paleo ranch dressing.
I used my homemade mayo recipe as a base, which provides the best flavor for the ranch! You can also use a store bought avocado oil mayo, but you might have to adjust the seasonings if you do. Here’s what you need for the Paleo ranch:
Paleo Friendly Mayo
Almond or Coconut Milk, Unweetened
Lemon Juice
Fresh Parsley
Fresh Dill
Onion Powder
Garlic Powder
Sea salt
Black Pepper
What Should I Serve with Paleo Chicken Milanese?
This is one of those chicken recipes that goes with everything! I love having it over a big salad (which is why I went with ranch to top it!) but the sky is the limit here. I love fried cauliflower rice, roasted Brussels sprouts with roasted potatoes or sweet potatoes, zucchini noodles and spaghetti squash.
Tips for Cooking the Paleo Chicken Milanese:
- Pound your chicken breasts very thin so they don’t take longer than necessary to cook through. This ensures you’ll get tender chicken AND a perfectly golden crust on the outside.
- Cook the chicken in two batches even if your skillet can hold all of them. When you give the chicken space, they’ll cook up a lot more crispy than when they’re crowded.
- Adjust the heat for the second batch. I sometimes have to lower mine to medium low if the oil is getting too hot. Watch for signs of burning, and clean out any burnt breading in between batches if you can.
- Drain the chicken on a wire rack rather than paper towels. I find this keeps them crispier.
I hope you’re ready for a quick, delicious dinner that you’re gonna be craving constantly! Time to get started – grab your chicken and a big skillet and let’s go!
Paleo Chicken Milanese with Ranch {Whole30, Keto}
Paleo Chicken Milanese with Ranch Sauce {Whole30, Keto}
This savory crisp Chicken Milanese topped with zesty homemade ranch sauce is a quick and easy dinner you’ll want on repeat! Serve over a salad, spaghetti squash, roasted veggies, or anything you like. It’s Whole30, Keto friendly, gluten free and dairy free.
Prep Time: 15 minutes
Cook Time: 12 minutes
Course:
Dinner/Lunch
Cuisine:
keto, Paleo, Whole30
Keyword:
chicken, keto, paleo, ranch, whole30
Servings: 6 servings
Print this Recipe
Instructions
For the Ranch:
-
Whisk all the ingredients together in a small bowl, tasting and adjusting any seasonings as needed. Set aside while you prepare the chicken. The ranch can be made ahead of time, covered, and refrigerated until you’re ready to serve.
For the Chicken:
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Using a meat mallet, pound the chicken breasts until very thin, about 1/4” thick, and slice into cutlets. Sprinkle lightly with sea salt and pepper.
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In a shallow bowl, combine the tapioca flour, almond flour, garlic powder, onion powder, Italian seasoning, red pepper, black pepper, and sea salt. In another shallow bowl whisk together the eggs + water.
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Working one at a time, coat each piece of chicken in egg mixture, shaking off the excess, then immediately coat in the flour mixture on both sides, pressing so it sticks.
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Heat the oil in a large skillet over medium heat. Once heated, cook the cutlets in 2 batches so they’re not crowded. Adjust the heat if the oil gets too hot for the second batch – I sometimes turn my heat down to med-low for the second batch if the chicken browns too quickly. Cook about 2 minutes per side, then transfer to a wire rack while you finish the second batch.
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Serve the chicken with the ranch sauce over a big salad, cauliflower rice, or roasted potatoes. Enjoy!
Recipe Notes
*I tested the ranch with my homemade mayo recipe. If you use store bought, you might need to adjust seasonings.
Nutrition
Calories: 368kcal
Carbohydrates: 7g
Protein: 25g
Fat: 27g
Saturated Fat: 4g
Cholesterol: 119mg
Sodium: 681mg
Potassium: 370mg
Fiber: 2g
Sugar: 1g
Vitamin A: 132IU
Vitamin C: 2mg
Calcium: 54mg
Iron: 1mg
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About Michele
Michele Rosen is the author of Paleo baking at Home and the creator of Paleo Running Momma, a website dedicated to bringing you the most delicious paleo friendly meals and desserts. She’s a mom of 3 kids ages 17, 15 and 13, a paleo eater, runner and yogi.
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