Chicken Milanese

Even though this is not a Spanish dish per se, it is very popular in Spain and can be found in restaurants and households alike. It is very versatile and we eat them with chips, in bocatas, chopped in pieces into a salad, etc. It is crunchy in the outside, soft on the inside, and this particular recipe makes it very flavourful despite being very simple.

Also, although chicken is a preferred choice, you can use very thin beef steaks too. They are equally good and tasty.

My mum used to cook this more in summer than during the winter, possibly because it is light and fresh when served with side salads and home made chips.

It was definitely the food to have in all picnics we went to, accompanied with Spanish omelette and ensaladilla rusa. They all go very well together and now I do like to cook this in the hot summer with a cold ensaladilla on the side. The best thing to have while you sit under Mr Tree, our massive garden tree.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Chicken Milanese

Servings: 1
Prep Time: 10 mins
Cook Time: 30 mins approx
Difficulty: Easy
Rating: stars
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Credit: The Spaniard’s Kitchen

Ingredients

2 Organic Chicken Breasts
Garlic Powder to taste
Dried Parsley to taste
Salt to taste
2 Eggs, beaten
Enough breadcrumbs to coat them
Oil for frying

Directions

1. Remove all fatty bits from the chicken breasts and cut in butterfly.
2. Bang the steaks with a meat hammer if you have one. If not, move on to the next step.
3. Add salt, garlic powder and parsley to one side of the chicken, turn over and repeat on that side.
4. Put the egg on a deep plate and the breadcrumbs on another plate.
5. Take one steak and dip it in the egg, covering it well, then move on to the breadcrumbs. Cover both sides well with breadcrumbs.
6. On a pan put frying oil and heat up. When hot add the steak and cook for about 5 minutes each side approximately. Keep an eye to make sure it doesn’t burn. Put down the heat if necessary.
7. Remove from the pan with a slotted spoon and put on a plate with absorbent paper and repeat with the other steak.
8. Serve with chips & salad and enjoy!