Chicken milanesas with mixed salad
Chicken breasts sliced into thin escalopes, breaded and fried until crisp, with a salad of lettuce, tomato and onion. Also made in the oven and served with mash or chips.
- 50 minTime
- 50 minHands-on
- 4Portions
- 59 gprotein per portion
- 810kcal per portion
Ingredients for 4 portions
- 800 gChicken breast, 4 large breasts
- 3Eggs
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- to tasteSalt
- to tasteBlack pepper
- 200 gBreadcrumbs
- 100 mlRapeseed oil, for frying
On the side
- 1Lettuce
- 3Tomatoes, in wedges
- ½Yellow onion, thinly sliced
- 3 tbspRapeseed oil, for the salad
- 1 tbspVinegar
- 1Lemon, in wedges
Method
- Slice each chicken breast horizontally into two thin escalopes. Place them between two sheets of cling film and pound them to an even thickness of just under 1 cm with a meat mallet or the base of a saucepan.
- Beat the eggs in a shallow dish with the garlic, parsley, salt and pepper.
- Dip the chicken escalopes in the egg, then in the breadcrumbs, pressing the crumbs on firmly on both sides.
- Wash and dry the lettuce and tear it into pieces. Put it in a salad bowl with the tomato wedges and onion.
- Heat the oil in a large frying pan over a medium heat. Fry the milanesas in batches for 3–4 minutes per side until golden and cooked through, then drain on kitchen paper.
- Dress the salad with the oil, vinegar and salt. Serve the milanesas with the salad and lemon wedges.
