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.
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Muhammad Sulaiman
[email protected]These chicken cutlets were a great way to use up some leftover chicken. They were easy to make and turned out really tasty.
Thomas Cochran
[email protected]I've made these chicken cutlets several times now and they're always a hit! They're easy to make and always turn out delicious.
esmeralda Garcia
[email protected]These chicken cutlets were a bit too greasy for my taste. I think I would use less oil next time.
Sam Sellas
[email protected]I'm not a big fan of chicken, but these cutlets were really good! The breading was flavorful and the chicken was cooked perfectly.
Anthony Jomar Ortiz
[email protected]These chicken cutlets were amazing! I loved the crispy breading and the juicy chicken. The lemon-parsley sauce was also delicious.
Emma Armstrong
[email protected]I found the chicken cutlets to be a bit dry. I think I would add more butter or olive oil to the pan next time.
Ananta Bote
[email protected]Not a fan of the lemon-parsley sauce, but the chicken cutlets themselves were delicious.
manju pariyar
[email protected]These chicken cutlets were easy to make and turned out great! I will definitely be making them again.
David Jambrovic
[email protected]The best chicken cutlets I've ever had! The breading was crispy and flavorful, and the chicken was cooked perfectly.
Deandre Foster
[email protected]I made these chicken cutlets for a party and they were a huge success! Everyone loved them and asked for the recipe.
ikram safi
[email protected]These chicken cutlets were a hit with my family! They were crispy on the outside and juicy on the inside. The flavor was amazing, and the lemon-parsley sauce was the perfect complement.