Easy recipe for milanesas:
Pound or cut your chicken cutlets into thinner cutlets.
Dip in flour, then egg, then breadcrumbs, just like eggplant parmigiana.
Fry until browned in one-quarter inch of canola oil.
Parmigianas need sauce, milanesas do not. Enjoy as is!
Oh, and don't be afraid to salt the flour. Salt is important for good-tasting food.
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