photo by Roberto Rodríguez
If you miss fried food, do I have some good news for you! You don’t need to avoid it just because you’re on a slow carb or paleo diet.
One of my favorite Paraguayan foods is called milanesa. Normally you’d use flour and bread crumbs, but I had a stroke of genius yesterday and asked my wife to try it with almond flour. I figured it’s pretty close to bread crumbs, so it should work.
It turned out awesome. The nuttiness of the almond flour only enhanced the flavor of the chicken.
Here’s how you can make it yourself:
- Fat of choice (I prefer coconut oil for frying), enough to almost cover your meat
- 1 or 2 chicken breasts, sliced pretty thin (they can be big slices, but about 1/4-1/2 inch thick)
- 1 egg, beaten
- 1/2 c almond flour (you can add more if you need it) with a bit of salt
- Heat the oil in a skillet over medium heat. It doesn’t have to be too hot or it will burn the crust and not cook the meat.
- Pass your sliced chicken through the egg first and then the almond flour to give it a nice coating.
- Pan-fry the chicken on one side and then the other until it’s done.
- Sprinkle some lime juice on top for extra flavor
You can do the same thing with beef or fish. If you decide to use fish fillets, don’t slice them.
While we were eating, I started wondering how well coconut flour would work, so we’ll try that later as well. Maybe doing both, to do it the more traditional way. We’d coat the chicken with one, hit the egg, and then coat with the other flour.
You can also use this technique to make chicken fingers, fried chicken breast, or even some nuggets for the kids. Instead of frying it, you could even try baking it.
What’s your favorite fried recipe that you could make with almond flour?