Chicken milanesa - this has been my favorite since I was a little girl. The best chicken milanesa I've ever had is at my grandma's house. I hope you enjoy our take on breaded chicken breasts!
Ingredients
Milanesa
4 chicken breasts, sliced if half across the width of the chicken
Blend
4 eggs
1 onion
1 tsp salt
½ tsp pepper
Three garlic cloves
6-8 fresh basil leaves
1 tbsp oregano
1/2 cup milk
Bread crumb mixture
2 cups breadcrumbs
4 tbsp parmesan (optional)
1 tbsp dried basil
Garnish
3 tomatoes, chopped
1 red onion, chopped
½ tbsp dried basil
1 tbsp tomato paste
2 tsp Dijon mustard
Salt and pepper to taste
Mozzarella cheese or cheese of your choice to top the milanesa (I’ve used cheddar and mozzarella; both are good but not pictured here!).
Directions
Milanesa chicken
Blend together eggs, onion, salt, pepper, garlic cloves, basil leaves, oregano, and milk.
Place chicken on a clean flat surface, with a meat hammer, pound the chicken to make it as flat as possible.
Place chicken in a large baking tray, coat with mix from blender. Cover and marinate for one hour to over night.
After marinating, combine breadcrumbs, basil, and parmesan on a large plate.
Coat the chicken with breadcrumbs.
Once coated, the chicken is ready to cook.
To cook chicken, you can 1) pan-fry, or 2) bake, see below.
To pan-fry the chicken
To pan-fry, heat 1 tbsp of oil over medium high heat.
Add chicken breast, cook for 5-7 minutes without moving, until golden brown and crispy.
Flip the chicken breast over and add 1 tablespoon of butter to the pan; swirl butter around and continue to cook the chicken for 5-7 more minutes, until the inside is no longer pink.
If you want to add cheese to the top, add cheese during the last 5-7 minutes of cooking.
Remove once cooked and set aside.
To bake the chicken
Pre-heat oven to 175C /350F.
Bake chicken for 30 minutes and until the inside is no longer pink (see note 1). 10 minutes before cooking is complete, take the chicken out of the oven to coat with cheese, this is optional. Return to the oven for the remaining cooking time or until the chicken is no longer pink on the inside.
Garnish
In a large pan, heat 1 tbsp olive oil, cook red onion and tomatoes for 3-4 minutes until soft.
Add tomato paste, Dijon mustard, dried basil, and salt and pepper to taste. Continue to cook until everything is well combined. When ready, garnish the chicken!
-- Notes --
Note 1: Its crispier when you fry it. To make it a little crispier in the oven, try brush the chicken with a bit of olive oil before putting it in the oven. I have a brush that I just dip in olive oil and dab the chicken.
Adapted from: my mama & grandma
Throwback!!!!