Chicken Milanesa

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Ingredients for 4 servings. Serve with salad greens or vegetables, like broccoli, asparagus or brussel sprouts.

  • 2 to 3 boneless, skinless chicken breasts, about 1 ½ pounds

  • 1/2 cup all-purpose flour

  • 1 teaspoon kosher salt (I use Morton’s, if using another brand, adjust)

  • 1/2 teaspoon freshly ground black pepper

  • 1 extra-large egg

  • 3/4 cups panko bread crumbs (or regular bread crumbs if panko not available).

  • 1/4 cup freshly grated Parmesan

  • unsalted butter

  • olive oil

  • finely chopped parsley to garnish

Preparation:

  1. Cut the chicken breasts open vertically by gently running the knife through the thick center and open it like a book. This will help get the chicken breast as thin as possible before pounding it. Cut each one in half so there will be 4 pieces.

  2. Place the chicken breasts between parchment paper or plastic wrap. Pound the chicken breasts until they are 1/4-inch thick, using a mallet or rolling pin. 

  3. Lightly season the breasts with salt and pepper on both sides.

Note: Seasoning each element of the breading ensures a well seasoned milanesa.

  1. Combine the flour, salt, and pepper in a plate or bowl large enough to hold the largest piece of chicken. 

  2. On a second plate or bowl (same size), beat the eggs with 1 tablespoon of water. 

  3. On a third plate, combine the bread crumbs and 1/4 cup grated Parmesan. 

  4. Coat the chicken breasts on both sides with the flour mixture, shaking off any excess flour.

  5. Dip both sides into the egg mixture then dredge both sides in the bread-crumb mixture, pressing lightly to ensure the breasts are completely covered in breadcrumbs.

  6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan over medium heat.

  7. Cook 2 or 3 chicken breasts for 2 to 3 minutes on each side, until cooked through. 

  8. Add more butter and oil and cook the rest of the chicken breasts. 

Place the fried cutlets on a plate and place in a warm oven until ready to plate. Serve as soon as they are all finished for the crispiest crust.

To serve, place a cutlet on each plate with salad or veggies on the side. Sprinkle chopped parsley to garnish.