Counter 03 · Poultry
Chicken Milanesa with Thick-Cut Fries
An Argentine-style chicken milanesa pounded wide and thin, soaked in garlic and parsley egg, crusted in fine breadcrumbs and fried golden, served with thick hand-cut fries.
- Prep
- 30 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
In Buenos Aires the milanesa is practically a national dish, and it shows up on menus all over South Florida. What sets it apart from schnitzel is the egg bath: beaten eggs with garlic, parsley and a little grated cheese, where the cutlets can soak for an hour before breading. Fine, dry breadcrumbs pressed on hard give the tight golden crust. Fry in shallow oil, and serve with thick fries and lemon, or top with ham, sauce and cheese for milanesa napolitana.
Method
-
Beat the eggs with the garlic, parsley, parmesan and 1 teaspoon salt. Add the cutlets, turn to coat and refrigerate 1 hour.
-
Soak the cut potatoes in cold water for 30 minutes, then drain and dry thoroughly on towels.
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Heat the oil in a deep pot to 300 F and fry the potatoes for 6 minutes until soft but pale. Drain on a rack.
-
Press each cutlet into the breadcrumbs on both sides, dip back in the egg and crumb again for a thicker crust.
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Pour 1/2 inch of the hot oil into a large skillet over medium-high heat. Fry the milanesas one or two at a time for 3 minutes per side, until golden and 165 F. Drain on a rack.
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Raise the pot of oil to 375 F and fry the potatoes again for 3 to 4 minutes, until crisp and golden. Salt them right away.
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Serve each milanesa on a board with a pile of fries and lemon wedges.
