MILANESAS DE POLLO (ARGENTINIAN CHICKEN CUTLETS)
Recipe courtesy of Chef Mirta and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.
Provided by League of Kitchens
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Cut the bigger pieces in half; you want to end up with sandwich-size pieces.
- Beat the eggs in a medium bowl. Stir in the parsley, garlic, salt, and pepper. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Mix with your hands to coat. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight.
- Sprinkle some panko on a small rimmed baking sheet. Put a piece of chicken on top,and cover with more panko. Then, with your fist, pound the panko into the chicken to adhere. Pound slowly at first, and then a little harder, until the crumbs stick.
- Pour 1/4 inch of oil (about 1 cup) into a 10-inch nonstick skillet and heat over medium to medium-high heat. It's ready when a sprinkle of panko sizzles. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Transfer to a tray lined with paper towels.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jana maged
[email protected]These chicken cutlets were amazing! I've never had chicken cutlets this good before. I will definitely be making them again.
Binah Swee
[email protected]I'm not sure what I did wrong, but my chicken cutlets turned out really dry. I think I might have overcooked them.
Annalise Cruz
[email protected]These chicken cutlets were a bit bland for my taste. I think I might add some more spices next time.
Spenny Cummings
[email protected]I'm not a big fan of chicken, but I really enjoyed these chicken cutlets. They were so tender and flavorful, and the breadcrumb coating was perfectly crispy.
black spider
[email protected]These chicken cutlets were delicious! I especially loved the lemony flavor. I served them with a side of rice and vegetables, and it was a perfect meal.
Naro 583
[email protected]I followed the recipe exactly, but my chicken cutlets didn't turn out as crispy as I would have liked. I think I might have needed to fry them for a little longer.
Tpnearly Gamers
[email protected]These chicken cutlets were a bit too greasy for my taste, but they were still pretty good. I think I might try baking them next time instead of frying them.
Cardale Arrington
[email protected]I'm not usually a fan of chicken cutlets, but these were really good. The breadcrumb coating was crispy and flavorful, and the chicken was cooked perfectly.
Art Freak
[email protected]These chicken cutlets were so easy to make and they turned out perfectly. I served them with a side of mashed potatoes and green beans, and everyone loved them.
Punjab tv
[email protected]I've made this recipe several times now, and it's always a hit. My family loves the crunch of the breadcrumb coating and the flavorful chicken.
Baki Billah
[email protected]This recipe is a keeper! The chicken cutlets were so tender and juicy, and the flavor was amazing. I especially loved the crispy breadcrumb coating.