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Low-Carb Chicken Milanese with Summer Garden Relish

The chicken is tender, flavorful, and pan-fried to perfection, making it a satisfying option for both weeknight dinners and casual summer get-togethers. What sets this dish apart is the vibrant garden relish: a medley of juicy tomatoes, tender yellow squash, and fresh Italian herbs that brings a burst of seasonal flavor to every bite.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 mallet
  • Parchment paper or plastic wrap
  • 1 measuring cup
  • Measuring spoons
  • 1 knife
  • 1 medium spoon
  • 1 whisk
  • 3 pie plates or shallow dishes
  • tongs
  • 1 large baking sheet
  • Paper towels
  • 1 skillet
  • 1 medium-sized bowl

Ingredients
  

  • 1-1/2 lb. chicken breasts flattened
  • 1 cup Carbquik
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 3 eggs beaten
  • 3/4 cups grated Parmesan
  • 2 Tbsp. fresh thyme, chopped
  • 1-1/2 cups Italian Keto breadcrumbs
  • 1/2 cup fresh parsley chopped
  • Extra virgin olive oil
  • 3 heirloom tomatoes diced
  • 1/2 red onion chopped
  • 1/2 cup fresh basil torn
  • 2 cloves garlic minced
  • 1 small yellow squash diced into the size of corn kernels
  • 1 tsp. Italian seasoning

Instructions
 

  • Flatten the chicken with a mallet. Set aside on a plate.
  • In a bowl, combine the Carbquik, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour into a pie plate.
  • In a separate pie plate, whisk the eggs. Set aside. Depending on how big your chicken pieces are, you may need more eggs.
  • In a third pie plate, combine the Parmesan, thyme, parsley, Keto breadcrumbs and lemon zest.
  • Dredge the chicken in the Carbquik mixture.
  • Then, dip in the egg.
  • Finally, dip the chicken in the breadcrumb mixture.
  • Place chicken on a baking sheet. Repeat until all the chicken is breaded.
  • Heat oil in a skillet.
  • Place the chicken in the hot oil.
  • Fry on each side until golden brown, about 2-3 minutes per side.
  • Remove from the skillet and drain on a baking sheet lined with paper towels.
  • In a medium-sized bowl, add the chopped tomatoes, red onion, basil, minced garlic, Italian seasoning, salt and pepper.
  • Drizzle with extra virgin olive oil and stir.
  • Serve the tomato relish on top of the Chicken Milanese.
  • Garnish with a wedge of lemon to squeeze over the top.
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