Imagine you’re gathered around a table with friends, laughter bubbling in the air, and the aroma of something crispy and delicious wafts through the room. That’s the magic of Argentine Chicken Milanese. Pair it with some crispy French fries or a fresh salad, and you’ve got yourself a fiesta on a plate. Ready to dive into this culinary journey? Let’s go.
Welcome to a flavorful adventure! If you’ve never tried Chicken Milanese before, you’re in for a treat. Originating from Italy, this dish made its way to Argentina and became a beloved staple. The chicken is breaded and fried to golden perfection, making each bite a delight. Not only is it delicious, but it’s also super versatile. You can serve it with different sides or even use it in sandwiches.
Here’s what we’ll cover in this guide: the delightful ingredients, step-by-step cooking instructions, serving suggestions, and tips to ensure you nail this recipe. Let’s get cooking!
What is Argentine Chicken Milanese?
Argentine Chicken Milanese is a breaded and fried chicken dish, similar in concept to its Italian cousin, chicken cutlet. The chicken breast is pounded thin, dipped in egg, coated in breadcrumbs, and fried until it’s beautifully crispy. It’s often served with a vibrant salsa known as salsa criolla, which brings a fresh and zesty element to the dish.
Why This Recipe Works
So, what makes this recipe a winner? First, the chicken is tender and juicy inside with a crunchy exterior. The use of Piquant Post Argentine Pampas seasoning adds a unique flavor that distinguishes it from basic breaded chicken. Fresh ingredients for the salsa create a bright contrast, enhancing every bite. Plus, it’s a hit for gatherings or cozy family dinners.
What You’ll Need to Make This Dish
Before diving into the cooking, here’s a quick rundown of what you’ll need:
For Salsa Criolla:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon sea salt
- 1 teaspoon Piquant Post Argentine Pampas spice blend
- 1 small white onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small yellow bell pepper, finely chopped
- 2 Roma tomatoes, deseeded and finely chopped
- 1 tablespoon capers, drained and chopped
- 1 small cucumber, peeled and finely diced
For Chicken Milanese:
- 4 chicken breasts or cutlets, thinly sliced
- 2 eggs, lightly beaten
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon Piquant Post Argentine Pampas seasoning
- 2 cloves garlic, minced (or 1 for milder flavor)
- 2 tablespoons fresh parsley, finely chopped
- 1 cup plain breadcrumbs
- 1 cup vegetable oil for frying
- ¼ cup grated Parmesan cheese
- Freshly chopped parsley for garnish
How to Make Argentine Chicken Milanese
Now that we have our ingredients, let’s get into the magic of making Chicken Milanese. I’ll guide you through each step so you can create a crave-worthy meal.
Step 1: Prepare the Salsa Criolla
Start by combining the olive oil, red wine vinegar, and sea salt in a bowl. This blend will serve as the base for your salsa. Add in the finely chopped onion, mixed bell peppers, tomatoes, capers, and cucumber. Finally, stir in the Piquant Post Argentine Pampas spice. Set this aside to allow the flavors to meld.
Step 2: Prepare the Chicken
Take your chicken cutlets and pound them to about 1/4 inch thick. This helps them cook evenly and stay tender. Season the chicken with salt, pepper, and minced garlic. Let it sit for a few minutes to absorb the flavors.
Step 3: Dredge the Chicken
Next, set up a dredging station. In one bowl, beat the eggs. In another, mix breadcrumbs with the remaining Piquant Post seasoning and grated Parmesan cheese. Dip each chicken piece first in the egg mixture, letting the excess drip off, and then coat it in breadcrumbs. Ensure it’s evenly coated for that appealing crunch.
Step 4: Cook the Chicken
Heat the vegetable oil in a frying pan over medium-high heat. To test if it’s ready, drop in a breadcrumb; it should sizzle immediately. Carefully place the coated chicken in the pan. Fry for 4-5 minutes on each side until golden brown. Make sure not to crowd the pan; cook in batches if necessary.
Step 5: Drain and Serve
Once done, transfer your golden chicken to a plate lined with paper towels to drain excess oil. Sprinkle with chopped parsley for a touch of freshness.
Tips for Perfect Chicken Milanese
- Pound Evenly: Make sure the chicken is pounded to an even thickness. This ensures that every piece cooks uniformly.
- Don’t Skip the Seasoning: Adding seasoning to the egg mixture enhances flavor throughout the dish.
- Temperature Control: Maintain medium-high heat. If it’s too hot, the breadcrumbs might burn before the chicken is cooked.
- Use Fresh Ingredients: Fresh vegetables in your salsa will take flavors up a notch. It’s worth the effort!
- Let it Rest: If possible, let the coated chicken rest for a few minutes before frying to help the coating adhere better.
How to Store Leftovers
If you happen to have any leftovers (good luck with that!), you can store your chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain the crispiness. Salsa Criolla can also be stored separately in the refrigerator.
Nutrition Information
Serving Suggestions
Here are some ideas to make your Chicken Milanese even more delightful:
- Serve with Salsa Criolla: Drizzle the fresh salsa over the chicken for a vibrant, tangy twist. The sweetness of the peppers balances the savory chicken perfectly.
- Pair with a Green Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette serves as a refreshing contrast to the crispy chicken.
- Accompany with French Fries: Who can resist crispy fries? Pair those with your Chicken Milanese for that perfect comfort meal experience.
- Make a Sandwich: Use leftover chicken in a sandwich with lettuce, tomato, and a bit of mayo. Add some hot sauce if you’re feeling adventurous!
What Alternatives Can You Use for the Ingredients?
Sometimes you might not have all the ingredients on hand. Here are some substitutions.
- Chicken Breasts: Turkey breasts can be used as a leaner alternative. Just prepare it similarly, and you’ll have a great meal.
- Breadcrumbs: If you can’t find breadcrumbs, crushed cornflakes work surprisingly well. They add a nice crunch with a subtle sweetness.
- Red Wine Vinegar: In a pinch, apple cider vinegar can be used. It brings a different but pleasant flavor that complements well.
- Extra Virgin Olive Oil: If you’re out of olive oil, canola oil is a viable substitute with a neutral flavor for frying.
Argentine Chicken Milanese Recipe
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon sea salt
- 1 teaspoon Piquant Post Argentine Pampas spice blend
- 1 small white onion finely chopped
- 1 small red bell pepper finely chopped
- 1 small green bell pepper finely chopped
- 1 small yellow bell pepper finely chopped
- 2 Roma tomatoes deseeded and finely chopped
- 1 tablespoon capers drained and chopped
- 1 small cucumber peeled and finely diced
- For Chicken Milanesa:
- 4 chicken breasts or cutlets thinly sliced
- 2 eggs lightly beaten
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon Piquant Post Argentine Pampas seasoning
- 2 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 cup plain breadcrumbs
- 1 cup vegetable oil for frying
- ¼ cup grated Parmesan cheese
- Optional Omission: Reduce garlic to 1 clove if you prefer a milder flavor
Instructions
- Start by combining the olive oil, red wine vinegar, and sea salt in a bowl. This blend will serve as the base for your salsa. Add in the finely chopped onion, mixed bell peppers, tomatoes, capers, and cucumber. Finally, stir in the Piquant Post Argentine Pampas spice. Set this aside to allow the flavors to meld.
- Take your chicken cutlets and pound them to about 1/4 inch thick. This helps them cook evenly and stay tender. Season the chicken with salt, pepper, and minced garlic. Let it sit for a few minutes to absorb the flavors.
- Next, set up a dredging station. In one bowl, beat the eggs. In another, mix breadcrumbs with the remaining Piquant Post seasoning and grated Parmesan cheese. Dip each chicken piece first in the egg mixture, letting the excess drip off, and then coat it in breadcrumbs. Ensure it’s evenly coated for that appealing crunch.
- Heat the vegetable oil in a frying pan over medium-high heat. To test if it’s ready, drop in a breadcrumb; it should sizzle immediately. Carefully place the coated chicken in the pan. Fry for 4-5 minutes on each side until golden brown. Make sure not to crowd the pan; cook in batches if necessary.
- Once done, transfer your golden chicken to a plate lined with paper towels to drain excess oil. Sprinkle with chopped parsley for a touch of freshness.
Notes
- Pound Evenly: Make sure the chicken is pounded to an even thickness. This ensures that every piece cooks uniformly.
- Don’t Skip the Seasoning: Adding seasoning to the egg mixture enhances flavor throughout the dish.
- Temperature Control: Maintain medium-high heat. If it’s too hot, the breadcrumbs might burn before the chicken is cooked.
- Use Fresh Ingredients: Fresh vegetables in your salsa will take flavors up a notch. It’s worth the effort!
- Let it Rest: If possible, let the coated chicken rest for a few minutes before frying to help the coating adhere better.
Nutrition
Frequently Asked Questions
Conclusion
Argentine Chicken Milanese isn’t just a dish; it’s an experience that invites everyone to gather around the table. With its delightful crunch and fresh salsa topping, this recipe doesn’t just boast flavor; it creates memories. Whether you’re hosting a summer barbecue or enjoying a quiet family dinner, this meal satisfies like few others.
So go ahead, bring a taste of Argentina to your kitchen. Pick up those ingredients, follow the steps, and watch your loved ones’ faces light up with joy. Trust me; you’ll be making this dish again and again. Enjoy every bite!
