I love milanesas, and one of the things I like the most is that each culture has its own way of making them. Personally, sometimes it annoys me that I make a mess when preparing them, and then it takes time to clean up the oil in the kitchen after frying. The reason why this recipe is one of my favorites is because they are cooked in the oven, and there is no oil splashing on the stove. Toasting the panko before breading the chicken helps it to be crispy and juicy. They are perfect to prepare on a Sunday and have them ready to heat up any day of the week.
Makes: 4 milanesas Prep time: 25 mins Cooking time: 10 mins Total time: 35 mins
3 tbsp butter
1.5 cups panko
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon paprika
5 tablespoons flour
2 chicken breasts
Salt and pepper
In a saucepan (over medium-low heat) melt the butter and add the panko
Stir constantly, the panko burns very fast
When the panko gets a golden brown color, set aside and let it cool down
Add the garlic powder, onion powder, paprika, salt and dried parsley to the panko, mix well
Place one hand on the breast, and with a knife in the other, parallel to the table, you are going to slice along the breast. You will get two fillets from each breast.
Add salt and pepper on each side of the chicken fillets
Prepare the three bowls for the breading:
Bowl 1: place the flour
Bowl 2: beat the eggs a little and add salt and pepper.
Bowl 3: add the toasted panko, or as you can see in the pictures I left it in the same pan where I toasted it. Just make sure that the pan cooled down
Preheat the oven to 375
Prepare a baking sheet with baking paper
Dredge a chicken fillet in flour, shake off the excess
Then dredge it in the egg, letting the excess drip off
And finally dredge it in the panko, after dredging it on both sides, press a little with your hand to make sure the panko sticks to the chicken
Place it on the prepared tray
Repeat with the rest of the chicken
When you have all the milanesas in the tray you can spray a little bit of oil on them and bake for about 10/15 mins. This will depend on the thickness of the milanesa. If you have a cooking thermometer, perfect! Just check in the center of the milanesa until the thermometer reads 165
Let's eat! Or let them cool before storing in the refrigerator.