Milanese (Argentinean Schnitzel) Сhicken
by Editorial Staff
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.
Cook: 15 min.
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.
Directions
- Chicken fillet must be rinsed under running water and dried.
- Beat the egg in a convenient bowl.
- Add a mixture of aromatic herbs and garlic.
- Cut the chicken fillet into portions. Fillet for Milanese schnitzel is not beaten. Season the chicken with salt and pepper.
- Chunks of the chicken fillet should be thoroughly rolled in flour.
- Then they need to be dipped in fragrant batter.
- And roll in breadcrumbs.
- Fry chicken schnitzels until crisp in vegetable oil in a deep frying pan.
- Put the finished chicken fillet schnitzels on a paper towel to remove the excess oil.
- Serve Argentinean Milanese (chicken schnitzels) with mashed potatoes or other garnish. Or you can serve the Argentine Milanese schnitzel in the form of a popular sandwich – with onions, tomatoes, and a fried egg. Before serving, the yolk should be pierced – it will act as a sauce. Bon appetit!
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