Crispy Low Sodium Chicken Milanese

Yield: 4 Servings


  • 2 cups Erewhon Crispy Brown Rice – No Salt Added Cereal
  • 1 ½ Tablespoon Italian seasoning
  • 2 teaspoons chili powder (California or New Mexico preferred)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon lemon zest
  • 4 boneless, skinless chicken breasts
  • 2 egg whites, whisked
  • 1/3 cup cooking oil – grapeseed or other high smoke point oil



  1. Add cereal, spices, seasoning and lemon zest to a food processor. Grind until rice reduces to the size of sand particles.
  2. Add the rice “breading” mixture to a large bowl, a piece of wax paper or foil for dredging the chicken.
  3. Slice chicken breasts in half, horizontally to create flat fillets.
  4. Dip and coat each chicken fillet in egg whites and dredge in rice breading, coating completely. We use a spoon fill any bare spots.
  5. Heat half of the oil over medium-high. Saute four of the fillets for approximately 4 minutes on each side, or until cooked through.
  6. Transfer to a plate layered with 2 paper towels.
  7. Heat the remaining oil and repeat with the final four fillets.

Source: Johanna of The Low Sodium Blog