Barbells, Food and Jojo

Join me as I navigate through my love for Olympic Weightlifting, Flexible Dieting and Life

March 21, 2012

Another Peruvian (also popular in Brazil, Chile and Bolivia) dish that I miss that I can normally not have eating paleo-ish because it’s breaded is Milanesa de Pollo (commonly made with skirt steak). Had defrosted chicken in my fridge for a couple days so it was time to make SOMETHING. Why the hell not this…but my way.

What You Need

5 boneless skinless chicken thighs

Coconut flour or Almond flour

TJ 21 Salute seasoning

Almond slivers


Coconut milk

Plantain (yellow)

Coconut oil

What you do

Pretty simple really. Pound flat the chicken thighs. In a bowl mix and whisk and egg and mix in a bit of coconut milk. In a dish mix in coconut flour (or almond flour – or be whimsical and mix the two) with some TJ 21 Salute and the almond slivers. Dip the flattened chicken in the egg mix, then roll in the flour mix. Repeat for each. Slice your plantains at an angle (so that they’re a bit longer rather than round).

In a deeper pan or skillet, heat coconut oil so that you have about a 1/3" layer. Carefully place your chicken in it and cook each side for about 5-7 minutes (just check it every couple minutes). In a separate pan, heat up some more coconut oil, and carefully place your plantain slices. Watch these for these cook fairly quick. About 3 minutes per side. Enjoy!


Hit the spot. Nom. Another dish that can easily fool any non-paleoish eaters. The one thing I may think would turn out better is using almond flour instead because it can be seasoned better while coconut flour I feel limits you to what can be mixed in.

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