Argentine Milanese is the most typical schnitzel made with chicken or beef tenderloin. The dish is very similar to a traditional chop, but the difference is that the meat is not beaten, but fried in batter and breaded. Chicken schnitzel batter is prepared with aromatic herbs and garlic.
Summary
| Cook Time | 15 min. |
| Total Time | 15 min. |
| Course | Main Dish |
Ingredients
Ingredients- Chicken fillet – 300 g
- Chicken egg – 1 pc.
- Garlic – 1 clove
- Wheat flour – 3-4 tbsp
- Breadcrumbs – 3-4 tbsp
- A mixture of Provencal herbs – a pinch
- Sea salt – to taste
- Ground black pepper – to taste
- Vegetable oil for frying – 2-3 tablespoon.
Print Recipe
Pin Recipe Instructions
- Rinse the chicken fillet under cold running water and pat dry with paper towels.
- Mince the garlic clove.
- Beat the egg in a bowl with a fork.
- Stir the minced garlic and Provencal herbs into the beaten egg.
- Cut the chicken fillet into roughly equal portions.
- Season each portion with salt and pepper on both sides.
- Place flour in one shallow bowl and breadcrumbs in another.
- Coat each chicken portion in flour, shaking off excess.
- Dip the floured chicken in the egg mixture, coating both sides.
- Press the coated chicken into the breadcrumbs, coating all sides.
- Heat the vegetable oil in a deep frying pan over medium-high heat until shimmering.
- Carefully place the breaded chicken in the hot oil and fry for 5-7 minutes, turning halfway through, until golden brown and the internal temperature reaches 74°C (165°F).
- Transfer to paper towels to drain excess oil.
- Serve hot with mashed potatoes, rice, or as a sandwich with onions, tomatoes, and a fried egg.
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