Chicken Milanese with Chimichurri

Chicken Milanese with Chimichurri
Serves 4
Milanesa is a style of breading and cooking meat that is sometimes called the unofficial dish of Argentina. Often made with steak, Milanesa can also be made with chicken by pounding breast meat, frying it in a skillet, and topping it with a spicy tomato or chimichurri sauce. This recipe is great for beginner fryers - it's quick enough to serve on a weekday night but impressive enough for weekend company.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Chimichurri
  1. 4 cloves garlic
  2. 1.5 cups fresh flat-leaf parsley
  3. ¼ cup red wine vinegar
  4. 1 tablespoon fresh oregano leaves
  5. ¼ teaspoon red pepper flakes
  6. 1 teaspoon smoked paprika
  7. ½ teaspoon salt
  8. ½ teaspoon freshly ground black pepper
  9. 2/3 cup pure olive oil
Milanese
  1. 2 boneless, skinless chicken breasts
  2. ½ teaspoon salt
  3. ¼ teaspoon freshly ground pepper
  4. 3 eggs
  5. 2 cloves minced garlic
  6. 2 tablespoons chopped fresh flat-leaf parsley
  7. 2 teaspoons water
  8. 1.5 cups unseasoned dry bread crumbs
  9. Pure olive oil, for frying
Chimichurri
  1. To make the sauce, pulse garlic in a food processor until minced
  2. Add the parsley, vinegar, oregano, red pepper flakes, paprika, salt and pepper
  3. Process until finely chopped
  4. With processor running, add olive oil until completely combined
  5. Transfer sauce to an air tight container and refrigerate until ready to use
Chicken
  1. Place each chicken breast and gently pound until evenly ¼ inch thick
  2. Cut each breast in half to make 4 cutlets. Sprinkle each with salt and pepper
  3. In a shallow disk, whisk together eggs, garlic, parsley and water
  4. Place bread crumbs in another shallow dish
  5. In a large skillet, heat pure olive oil over medium heat to 315 degrees
  6. Set a wire rack over rimmed baking sheet
  7. Dip the cutlets in egg mixture, then press them into bread crumbs to coat evenly on both sides
  8. Carefully place them in the hot oil. Fry for 4-5 minutes on each side
  9. Drain the chicken on the wire rack and repeat with remaining chicken
  10. Serve with the sauce.
Notes
  1. Reprinted with permission from Fried Chicken, by Rebecca Lang, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
  2. Photographs copyright © 2015 by John Lee
Adapted from Fried Chicken
Adapted from Fried Chicken
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