Milanesa

by BiteSizedJessica on March 14, 2012

Jon introduced me to legitimate milanesa when we went to an Argentinean restaurant up in Queens with his Dad and step-mom Ana, both from Argentina. Milanesa is probably one of Jon’s favorite things to eat, and he’s finally got me making it for him. Milanesa is a thin slice of beef, chicken or veal, dipped in egg and then breadcrumbs and pan-fried.

We decided to make milanesas at home one night when we didn’t know what to have for dinner and had some frozen chicken left over from a dinner party. I’d bought this awesome 2 foot-long loaf of flat bread from Hot Bread Kitchen and we thought it would make a sweet sandwich. We added our most basic favorites – tomato salad, thinly sliced shallots, my special aioli and greens (this time we had tatsoi).

To make the milanesas, I butterflied and skinned, de-boned chicken breast and pounded it out with a meat mallet so that it was about ¼” thick. Then I dipped the flattened breast into a very well seasoned egg mixture and then into seasoned homemade breadcrumbs (using store bought works just as well). I fried the breaded chicken in ¼” canola oil and placed it on a towel-lined plate when it was finished cooking. The tangy, juicy tomato salad, the creamy aioli, the fresh greens and the warm, crispy milanesa on the seeded bread were an awesomely savory combination.

INGREDIENTS
(Makes 4 sandwiches, or a ton of bites)

For the Milanesa:
2 boneless skinless chicken breasts, butterflied and pounded out
1 egg, beaten
1 c breadcrumbs
1 tbsp milk
1 tbsp olive oil
Salt and pepper
Garlic powder
Cayenne pepper

Process:

    1. Butterfly the chicken breasts and cut them in half. One piece at a time, lay the halved, pounded breast out on a piece of plastic wrap and place another piece of plastic on top. Pound out the chicken on a flat surface to ¼” thick.
    2. Begin heating your canola oil in a shallow frying pan.
    3. Beat the egg with the milk, olive oil, cayenne and garlic powder.
    4. Dip the chicken in the egg mixture and then in the breadcrumbs. Fry the breasts one or two at a time, depending on your pan, until they are cooked through, golden brown and perfectly crispy. Lay cooked milanesas on a paper towel to absorb excess grease.

 

For the Sandwich:

Bread, of your choosing
Handful of greens (we used tatsoi but you can use arugula or any salad greens you like)
1 shallot, thinly sliced
Special aioli
1 pint cherry tomatoes (you’ll have some tomato salad leftover, but when would that go to waste)
Olive oil
Balsamic
Salt and Pepper

Process:

    1. Mix halved cherry tomatoes with olive oil, balsamic, salt and pepper.
    2. Spread aioli or mayonnaise on both sides of the bread. Layer with tatsoi, milanesa, shallots, and tomato salad. Drizzle on some of the tomato salad dressing for extra juiciness.
    3. Eat!

© 2012 Jonathan Meter and Jessica Hertle

 

{ 8 comments… read them below or add one }

Dora Ficher March 14, 2012 at 9:17 pm

One of my favorite foods as well!!!

Ariel Meter March 15, 2012 at 12:27 am

That’s great!
When you come to Buenos Aires, you have to try a “milanesa a la napolitana”, consisting on a milanesa (beef is better, though you’ll find chicken too) with a thick layer of a tomato sauce, ham slices, and mozzarella cheese on top, grated in the oven. It has to look something like this (you’ll find variants): http://goo.gl/e8ezL
Be sure sauce and cheese drip all around. Best served with fries!

Not a fancy dish, not a light dish either, but… who cares! MMMMMMM!

zenchef March 15, 2012 at 9:08 pm

Seriously, guys. When do we get to cook together? I love your blog so much.

sarah March 16, 2012 at 4:09 pm

what does this ‘special aioli’ consist of? 😉

BiteSizedJessica March 20, 2012 at 9:46 am

Zenchef, let’s do it! We love your site as well.

BiteSizedJessica March 20, 2012 at 9:46 am

🙂 that’s one I can’t share!

BiteSizedJessica March 20, 2012 at 9:46 am

Ariel, I cannot wait to try some napolitana style milanesa and definitely will when we are in BA!

Corrie April 2, 2012 at 5:54 pm

ok so I have a question about the tortilla press… I have never used one… I am making 60 personal pizzas for my cooking club and I thought about using a tortilla press … do you think it would work ?

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