Milanesa de Pollo
When you’re cooking, think southern fried chicken, but with the masa for breading,
and it’s thin and big around –- a fillet
Boneless chicken breasts (1 per person)
Seasoning (Just use what you normally would use for fried chicken. I like “Pinch of Herbs” by Lawry. But salt and pepper, at least
1 egg beaten with ¼ cup milk
Masa Harina (A cup or so in a pie tin)
Large skillet with hot vegetable oil – Maybe a quarter cup or less??
“Fillet” the chicken breasts.
(Let’s see if I can describe this.) Usually each deboned breast makes two fillets, one large, one small.
1. Take the large side of the breast and turn it “pretty” side down.
2. Make a cut down the middle length-wise (Hot-dog) on the chicken breast, cutting Toward the cutting board, but DO NOT go all the way through the meat.
3. Then lay it open (It should be twice as wide) Put your knife in the new cut and cut parallel to the cutting board not quite all the way through this half. Do the same to the other side. Your meat will now be four times the width that it originally was, and very thin. It will also be much more tender than just slicing it because you are cutting cross-grain (Muscle?)
4. then take a meat tenderizer (That hammer kind of thing), and pound until the chicken is very thin, almost falling apart, but not quite.
(If the whole filleting thing leaves you wondering...just buy thin slices of chicken breast and then pound them into near oblivion!)
5. Salt and pepper the meat, dip in the egg/milk mixture. Dip in the Masa Harina.
6. Fry in the hot oil
7. It won’t take long…don’t over cook. Just until light brown on each side. The “Milanesa” will be very large – but very thin. And really tasty!!
8. Serve with rice and beans.
It doesn’t need any “salsa” on top, just have the hot stuff handy.
Pico de gallo makes a nice side touch.
9. For real Mexican style – serve with a small serving of fried potatoes TOO –besides the beans and rice. (Yep, give him both and he’ll thank you!) Think onion rings that top a steak -- just a few potatoes.
Note: I precluded the lard for the chicken -- you get a lighter more delicate flavor with vegetable oil. However, if you want a nice touch on those potatoes -- reach for the "
