Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup vegetable oil
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Frying pan
- Mixing bowls
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the breadcrumbs.
6. Dip each chicken breast into the flour mixture, then the beaten eggs, and finally the breadcrumbs, making sure to coat each piece evenly.
7. Heat the vegetable oil in a frying pan over medium-high heat.
8. Fry the chicken breasts for 2-3 minutes on each side, until golden brown.
9. Transfer the chicken breasts to a baking sheet and bake for 10-12 minutes, until cooked through.
10. While the chicken is baking, make the sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper.
11. Serve the chicken hot with the mustard sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Fry the chicken breasts over medium-high heat and bake them at 375°F (190°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 600
Fat: 34g
Carbohydrates: 37g
Protein: 36g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- You can use any type of oil for frying.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Use different types of mustard, such as whole grain or spicy mustard, to make the sauce.
- Add chopped herbs, such as parsley or chives, to the sauce for extra freshness.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use a meat thermometer to check that the chicken is cooked through.
- Let the chicken rest for a few minutes before slicing it to keep it juicy.
Storage instructions:
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken on a bed of lettuce or with a side salad for a fresh and colorful presentation.
Garnishes:
Garnish the chicken with chopped herbs, such as parsley or chives, for extra freshness.
Pairings:
This dish pairs well with roasted vegetables, such as carrots, broccoli, or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them down firmly with your hands.
- If the chicken is not cooking evenly, adjust the heat or move the chicken around in the pan.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Milanesa is a dish that originated in Italy and was brought to Argentina by Italian immigrants. It is a breaded and fried cutlet that is popular in many Latin American countries.
Flavor profiles:
This dish is savory and slightly spicy from the mustard sauce, with a crispy and crunchy texture from the breadcrumbs.
Serving suggestions:
Serve this dish with a side of roasted vegetables and a glass of white wine for a complete meal.
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Region: Argentine