Milanesa de Pollo with Fresh Ensalada
Thin chicken breast crumbed in garlic-herbed breadcrumbs, pan-fried golden, served with a bright tomato-lettuce ensalada — the Argentine weekly staple.
10mPrep
6mCook
1Servings
480Calories
46gProtein
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Ingredients
- 200 gchicken breast thin-pounded
- 60 gbreadcrumbs
- 2 wholeeggs
- 2 ggarlic powder
- 2 gparsley dried
- 40 mlsunflower oil
- 2 wholetomatoes
- 60 glettuce
- 1 wholelemon wedge
Ingredients
- 200 g chicken breast thin-pounded
- 60 g breadcrumbs
- 2 whole eggs
- 2 g garlic powder
- 2 g parsley dried
- 40 ml sunflower oil
- 2 whole tomatoes
- 60 g lettuce
- 1 whole lemon wedge
Instructions
- Pound chicken to 5mm thickness.
- Mix breadcrumbs with garlic powder and parsley.
- Dip chicken in beaten egg, then breadcrumbs.
- Pan-fry in oil 3 min per side until golden.
- Drain on paper; serve with simple tomato-lettuce salad and lemon.