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

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.

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Instructions

1. Rinse the chicken fillet under cold running water and pat dry with paper towels.
2. Mince the garlic clove.
3. Beat the egg in a bowl with a fork.
4. Stir the minced garlic and Provencal herbs into the beaten egg.
5. Cut the chicken fillet into roughly equal portions.
6. Season each portion with salt and pepper on both sides.
7. Place flour in one shallow bowl and breadcrumbs in another.
8. Coat each chicken portion in flour, shaking off excess.
9. Dip the floured chicken in the egg mixture, coating both sides.
10. Press the coated chicken into the breadcrumbs, coating all sides.
11. Heat the vegetable oil in a deep frying pan over medium-high heat until shimmering.
12. 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).
13. Transfer to paper towels to drain excess oil.
14. Serve hot with mashed potatoes, rice, or as a sandwich with onions, tomatoes, and a fried egg.