4:26 PM
Matt Peloquin
Craving pizza but can’t have the carbs?
Have you ever tried a milanesa de pollo?
Well, it’s a simple dish that gives you all the cheesy goodness of pizza but with chicken as the “crust”.
This recipe results in a softer “crust” than a traditional milanesa de pollo which is full flattened chicken breasts that are breaded and fried. Because of the egg and cheese in the chicken”dough”, it’s a softer bite each time.
Chicken Base:
1. Roast a medium sized chicken and allow to cool to room temperature
2. Remove the white meat and place on a large cutting board
3. Cut the white meat into 1x1 inch chunks and place back into a large mixing bowl
4. Add 2 eggs
5. Add 2 cups of shredded cheddar cheese
6. Add 1 cup of shredded parmesan cheese
7. Add 1 tbsp almond flour
Preheat the oven to 400F
Mix all ingredients in the large bowl and form a large ball with your hands
Grease the “pizza” pan with butter
Place the chicken “dough” onto the center of the pan
Spread out to cover the entire pan with a raised outer edge like a pizza crust.
Place in oven and cook until tender with the butter bubbling from the edges.
Remove from oven.
Toppings:
1. Make your keto-friendly red sauce
(3 cups of diced tomatoes, garlic, limited onion, a splash of a dry red wine, extra virgin olive oil, salt, pepper, red pepper flakes to taste. Add 2 tsp of erythritol if the sauce is too acidic)
2. Slice your bufala mozzarella and season it
3. Cut the prosciutto de Parma into strips
Milanesa de Pollo Napoletana Preparation:
This is the easy part. Just treat it like you’re making a pizza!
Add your sauce
Add your cheese
Place in the 400F oven and cook until cheese is melted
When the cheese is almost melted to your liking, add the prosciutto for 2-3 minutes to sweat. You can alternatively do this in an air-fryer and add on top of the completed dish.
Prosciutto can be replaced with any ham or even bacon.
Note that in a traditional milanesa de pollo napoletana, the ham is placed on the bottom with the sauce and cheese on top.
Enjoy!
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