Chicken Milanesas
Chicken breasts marinated in egg, garlic, oregano, cumin and parsley. Breaded and baked, they come out golden and juicy. A classic that never fails.
- 2.5 kg (5.5 lb) chicken breast, thinly sliced
- 1 clove garlic
- 4 eggs
- 1 heaping tsp fine salt
- Oregano
- Pepper (10 turns of the mill)
- Cumin (1 tsp)
- Half a bunch of parsley
- Breadcrumbs (for baking or frying)
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1
Flatten the chicken
For thinner milanesas, place each breast between two sheets of plastic wrap and gently pound it with a meat mallet.
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2
Make the marinade
In a bowl, mash the garlic. Add the 4 eggs and beat. Add the salt, oregano, pepper, cumin and the crushed parsley. Mix well.
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3
Marinate the chicken
Trim the white sinew off the breasts so they don't curl up. Salt both sides and submerge them in the bowl with the marinade. Cover with plastic wrap and refrigerate for at least 30 min (2 hours is better).
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4
Preheat the oven
Preheat the oven to 200°C (390°F).
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5
Bread the milanesas
Line a tray with non-stick spray. Place the milanesas and sprinkle breadcrumbs over them, covering completely, pressing firmly with your hand on both sides so the breadcrumbs stick all over.
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6
Bake
Bake for 10 min, flip them, and 10 more min until golden and crispy.
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7
Make it napolitana-style
Optional: make a tomato sauce with salt, oil and oregano. Spoon it over the milanesas and cover with mozzarella. Put back in the oven for 5 min until the cheese melts.
- The longer they marinate, the juicier they turn out.
- If you press the breadcrumbs on firmly with your hand while breading, they come out much tastier and more tender to eat: the crumb bonds to the meat instead of staying loose.
- Crushed parsley gives off a lot more aroma than chopped.
- With sauce and cheese on top they turn into chicken parmesan-style milanesas.