Milanesa is a style of breading and cooking meat that is sometimes called the unofficial dish of Argentina. Often made with steak, Milanesa can also be made with chicken by pounding breast meat, frying it in a skillet, and topping it with a spicy tomato or chimichurri sauce. This recipe is great for beginner fryers. It’s quick enough to serve on a weekday night but impressive enough for weekend company.

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Chicken Milanesa with Chimichurri

Makes: 4 – 6 servings

Ingredients

Chimichurri Sauce

4 cloves garlic
1½ cups fresh flat-leaf parsley
¼ cup red wine vinegar
1 Tbsp fresh oregano leaves
¼ tsp red pepper flakes
1 tsp smoked paprika
½ tsp freshly ground black pepper
⅔ cup pure olive oil

Chicken Milanesa

2 boneless, skinless chicken breasts
½ tsp salt
¼ tsp½ freshly ground black pepper
3 eggs
2 cloves garlic, minced
2 Tbsp chopped fresh flat-leaf parsley
2 tsp water
1½ cups unseasoned dry bread crumbs
Pure olive oil, for frying

Instructions

To make the chimichurri sauce, pulse the garlic in a food processor fitted with the metal blade until it is minced. Add the parsley, vinegar, oregano, red pepper flakes, paprika, salt, and pepper. Process until finely chopped, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the olive oil in a slow, steady stream until completely combined. Scrape down the sides of the bowl and pulse 2 to 3 times more. Transfer the sauce to an airtight container and refrigerate until ready to use, or up to 1 day.
Place each chicken breast between two pieces of plastic wrap and gently pound it with a meat mallet until it is evenly 1/4 inch thick. Cut each breast in half (as you cut the breast in half, the pounded breast will open up like a book) to make 4 cutlets. Sprinkle each cutlet with the salt and pepper.
In a shallow dish, whisk together the eggs, garlic, 2 tablespoons of parsley, and water.
Place the bread crumbs in another shallow dish.
In a large heavy skillet, heat 1/4 inch of pure olive oil over medium heat to 315˚F. Set a wire rack over a rimmed baking sheet.
Working with 2 at a time, dip the cutlets in the egg mixture, press them into the bread crumbs to coat evenly on both sides, and then carefully place them in the hot oil. Fry for 4 to 5 minutes on each side, or until cooked through and juices run clear. Drain the chicken on the wire rack. Repeat with the remaining chicken. Serve with the sauce.