Chicken Milanesa
This version of Chicken Milanesa honours the traditional Mexican approach but with a panko upgrade that elevates the dish to new heights. Panko, a Japanese breadcrumb, is lighter and airier than regular breadcrumbs, creating a crispier texture that perfectly complements the tender chicken.
Servings 6 people
Equipment
- dutch oven
- Rolling Pin
Ingredients
- 1 2kg whole chicken or 2kg of chicken legs, chicken breasts, etc.
- 2 tbsp Montreal Steak Spice
- ½ cup all-purpose flour
- 2 eggs beaten
- 2-3 cups panko crumbs
- 1½ cups regular breadcrumbs
- 3 cups canola oil
- parsley chopped
Instructions
Prepare the chicken
- Whole chicken: Give the chicken a good wash and pat dry with a paper towel. Remove the skin with a sharp knife and discard.Separate the thighs, drumsticks, and breasts. Using a sharp knife, thinly slice each chicken breast into four pieces. Next, remove the bones from the thighs and drumsticks, and cut each of these into two pieces. Set all the sliced and cut pieces aside for later use.
- Breasts: Using a sharp knife, thinly slice each chicken breast into four pieces. Set all the sliced and cut pieces aside for later use.Thighs and drumsticks: remove the bones from the thighs and drumsticks, and cut each of these into two pieces. Set all the sliced and cut pieces aside for later use.
Frying the milanesa
- Combine the panko and regular breadcrumbs together. Mix well and set aside.
- Using a dutch oven, add the oil and heat it up to 375℉.
- Meanwhile, take a clean plastic bag and cut it open along the sides. Place a piece of chicken inside and cover it with the plastic. Using a rolling pin, gently pound the chicken until it’s flat, which helps tenderize the meat. Be careful not to overdo it, as excessive pounding can make the chicken mushy and cause it to fall apart.
- Take the chicken piece and lightly dust it with flour. Next, dip it into the beaten egg, making sure it’s fully coated, then let any excess egg drip off. Place the chicken into the panko breadcrumb mixture, pressing gently on both sides to ensure an even coating. Shake off any excess breadcrumbs.
- Fry the chicken for 2-3 minutes on each side, or until it turns golden brown. Once done, transfer the chicken to a plate lined with paper towels to drain any excess oil. Serve with a sprinkle of chopped parsley.