Posted on | April 7, 2011 | 3 Comments
Milanesa de Pollo is a standard meat dish in coastal Peruvian restaurants. Basically, it’s a simple chicken fillet, made from boneless breast meat. Occasionally, you’ll find it listed on the recipe board as “suprema de pollo”. In Plaza Vea they sell both – Milanesa uses breast meat, Suprema uses thigh meat. From the name, it’s fairly obvious that the dish is adapted from earlier Italian recipes.
At it’s most basic, it’s a flattened piece of breaded chicken that’s lightly fried, then served alongside a variety of dishes such as tallarines verdes, tallarines rojos or just simply accompanied with rice and fried potatoes.
To make it yourself, simply take boneless chicken breasts and use a meat hammer or whatever else you have at your disposal to flatten the meat out as flat as you can get it.
- Flattened chicken fillets
- fine bread crumbs (Italian flavored is great if you’ve got it)
- Mix the flour and bread crumbs together in a large, shallow bowl. I use about 2 parts flour to 1 part bread crumbs.
- Season the fillets on both sides with salt and pepper.
- Pass the fillets through the breading mixture. Use your fingers to press the breading onto the chicken, you want it to stick. Lightly shake off any excess.
- Fry in a bit of oil until golden on both sides, then drain on paper towels to remove the excess oil.
Now – that’s a basic recipe. Some people pass it through flour, then eggs, then the bread crumbs – others add a bunch of other seasonings to the breading mix. And that’s ok! You can make this as simple or complicated as you want.
Here’s a video that shows how to do it in three steps – flour, eggs, bread crumbs. I’m including it so you can see how they do the breading, making sure that the chicken is well covered.
I love milanesa because it’s such a quick and simple go-to recipe when I’m cooking in a hurry. And the reason it’s so quick and easy for me is that I buy milenesas at the market, pre-breaded and ready to cook.
If you’re in Peru, you can go to your local market (I like Mercado #2 in Surquillo) and any of the stalls selling chickens will do milanesa for you. They cost about 1 sol each and are about the size of a large hamburger patty. I buy a dozen at a time, and take them home and freeze them, separated in little plastic freezer or sandwich bags so that they don’t freeze together. You can also pack them together in a large bag, just make sure to separate them with a little wax paper. When I need something quick for dinner, I just take out however many milenesa I need.
They also make great sandwiches, fried and served on a French roll (pan frances) with a bit of mayo and lettuce.
Expat Women Blog Directory