My husband loves Milanesa. I have made this twice. Once with chicken and once with flat steak. They both came out fantastic. I have not tried it with the pasta and sauce but I’m sure it’s just as good. You can also use veal instead of chicken or beef. For vegetarians, maybe try eggplant. If you live in Southern California you can find something similar at Inka Trails in Claremont, CA or Coco Palm in Pomona, CA. We used to get it from a place called Tango Baires that we loved but it went out of business last year. They added marinara sauce, cheese, and ham to theirs with a side of fries. So many variations of ways to serve this. The milanesa (in Italian “cotoletta alla milanese“) is an Italian dish named after the city of Milano, common in Latin American countries where generic types of breaded meat fillet preparations are known as a milanesa. In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa.
Prep Time:30 minutes
Cook Time:25 minutes
Chicken or Steak:
4 boneless, skinless chicken breasts or 4 flat Milanese steak meat (flat meat plain)
½ cup flour
3 large eggs
¼ cup milk
1 cup Panko breadcrumbs
½ cup Parmesan cheese, grated
3 tsp fresh parsley, chopped
1 1/2 tsp Italian seasoning
1 Tbsp garlic, chopped
¼ tsp black pepper
4 Tbsp Extra-Virgin Olive Oil
4 lemon wedges
Optional: Over-easy or Over-hard eggs on top of Milanesa
FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
WHISK eggs and milk together in a flat-bottom bowl.
MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
TRANSFER chicken to a large platter and serve with hot, creamy tortellini or over white rice with black beans and a cooked egg on top. Or serve a simple red marinara sauce over the top.
GARNISH with fresh parsley and lemon wedges.
Pasta & Sauce:
½ cup butter, unsalted
4 garlic cloves, minced (or 1 Tbsp)
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
¼ tsp black pepper, to taste
½ tsp salt
8 cherry tomatoes, halved
¼ cup spinach, chopped
8 roasted garlic cloves, minced (or 4 Tbsp)
1 20-oz package tortellini, cooked according to package directions
MELT butter in sauce pan over medium heat.
ADD minced garlic and saute for 1 minute. Add flour and stir well until well-blended.
ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
ADD roasted garlic, pepper and salt. Stir until well blended.
ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
ADD cooked, drained tortellini pasta to sauce and blend well.
Spanish Rice in the Crock Pot: