Keto Ranch Chicken Milanese. Don’t think for one minute that I don’t look at recipes on the internet because I do…and lots of them. Most don’t interest me much but I came upon a Ranch Milanese with radishes & cucumbers as garnish which sounded sort of interesting to me. The problem with nearly every recipe are the attending carbs in flour, panko crumbs, etc. which we are not interested in so…I have changed the high carby ingredients and it actually sounds better and probably tastes better than the original.
Yes, I do have Maggi seasoning sauce and the original recipe says it can be swapped out with soy sauce. There is a HUGH difference in flavors and I used the Maggi. You may have been lucky enough at some point in your life to have eaten Kewpie Mayo and it is my belief the Maggi sauce makes this taste like Kewpie mayo. I also always have Aleppo pepper, use it extensively, and suggest you might get a little to try. It is available from most any Middle Eastern grocery store. I believe once you have tried it, you too will always want it around. If you look closely at the buttermilk (Bulgarian) it is 3.5% butterfat and thick as mud. It you drink buttermilk, it is absolutely divine. It’s a bit tangier than the regular old anemic stuff but in my opinion it’s so much better. I then freeze it in 2 T cubes and have when needed.
You may have left over ranch dressing and we all know the things you can do with it like; dress a salad, add some cheese and bacon to use as a dip with veggies, serve it with Buffalo Wings and…you can always have Keto Ranch Chicken Milanese again. It’s best to make and refrigerate your dressing the day before using to be sure your flavors are mixed, mellowed, and married and it should only take you no more than 5 minutes to make it. I did use radishes as I wanted to show off my watermelon radishes but they are not necessary and not in the recipe. The tang of the vinegar coupled with the cucumbers is however, essential to the overall flavor of the dish.
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- ½ C Mayonnaise
- ¼ C Full Fat Sour Cream
- 2 T Full Fat Buttermilk
- 2 T Dried Parsley Flakes
- ½ T Lemon Juice
- 2 t Maggi Seasoning (More To Taste Later If Needed)
- ¼ t Garlic Powder
- ¼ t Onion Powder
- ¼ t Fresh Ground Pepper
- 4 Boneless Skinless Chicken Thighs (Room Temperature)
- 1½ C Ground Pork Rinds
- ⅓ C Parmesan Cheese
- 2 Eggs Room Temperature
- 2 T Sour Cream
- ½ C Olive Oil
- ½ Cucumber Thinly Sliced
- 1 T White Distilled Vinegar
- Pinch Of Salt
- Salt & Pepper
- Aleppo Pepper
- Mix all ranch dressing ingredients until smooth and refrigerate until use and yes, if you are using a good full fat buttermilk it will thicken.
- Peel and very thinly slice cucumber, add pinch of salt and drizzle with vinegar. Set aside.
- Pound chicken thighs to even thickness and sprinkle top side with salt & pepper.
- Beat sour cream and eggs until smooth. Put on large plate.
- Mix Parmesan cheese and pork rinds and put on another large plate.
- Have a 3rd large plate ready.
- Coat thighs with egg mix and then dredge in pork rinds and put onto the 3rd plate.
- Heat olive oil in a large sauté pan on medium, add thighs and cook to golden brown, 4-5 minutes, turn and repeat.
- Plate chicken, drizzle cutlets with ranch dressing, top with cucumbers to the side, then drizzle with a little more sauce. Sprinkle with Aleppo pepper.
- 4 Servings
- 832 Calories, 40.6 Protein, 75.9g Fat 3.5g Carbs, .6g Fiber, 2.9 Net Carbs
- Nutritionals include ranch dressing and you may have about ½ of it left. Make a salad or use as a dip with wings.
- You will also probably have a bit of egg left over and there is nothing to do but toss it. Better to have too much than not enough.