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argentine chicken milanese

Argentine Chicken Milanese Recipe

Cora Garcia
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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 1060 kcal

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

Calories: 1060kcal
Keyword argentine chicken milanese recipe
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