Question

receta de milanesa en ingles

Answer 1

Esta receta es milanesa de Pollo:
Ingredients:2 boneless chicken breasts chopped into fillets.1 medium egg.Bread crumbs.A fresh parsley leaves.Oregano powder.Salt.Pepper.

The chicken
Fillets of chicken breast, boneless and open in half, that are not thick, are ideal. You can also use steaks made with chicken thigh meat, in fact it is very tasty. You can tell your trusty butcher to prepare them.
The egg mixture
A medium beaten egg reaches for 2 fillets. You can add a little soda or beer to the mixture to give it a touch of flavor. Creative bridge.
Breading is the key
This is where the magic is. The first thing to know is that the chicken milanesas are much better if the breading twice. How is this? Very easy: Once you have your chicken fillet ready (clean and with salt and pepper) cover it well with bread, then dip it in the egg mixture, drain it and pass it again for bread. With this you will become much more crunchy.
Bread or flour?
The breaded chicken breasts are breaded, this everyone knows, but the first breading can be made with wheat flour (or mixing several types of flour).
I have tried both, the result is delicious with either option. In the end what makes the difference is if you flavor the breaded (usually the second).
And how do you flavor the breaded? Again creativity: you can add to the breadcrumbs a little garlic powder, oregano powder, paprika ...
There are also those who grind some cereal, like Corn Flakes and use it next to the bread. It is valid. Do the test.
Cooking
The temperature of the stove should not be extreme, over medium heat, perhaps a touch more, is perfect. Ideally, you cool the breasts in deep oil, which means they should be completely submerged. For this you need a deep frying pan and plenty of oil.
If you do not want to fry in deep oil, simply cook on one side first and then on the other side.
Remember, the temperature of the burner / cooker should not be too high (not too low).
Now, the recipe.

Answer 2

Respuesta:

1 Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.

2 In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.

3 Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.

4 Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.

5 To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.