These milanesa bites bring classic Río de la Plata breading to a small, shareable format. Thin chicken cooks quickly while staying juicy.
Recipe details
- Prep time: 15 min
- Cook time: 10 min
- Total time: 25 min
- Yield: 6 servings
- Difficulty: Easy
- Estimated cost per serving: $1.35
Ingredients
- 1 lb (450 g) chicken breast, cut into thin strips
- 1/2 cup flour
- 2 eggs
- 1 tablespoon chopped parsley
- 1 garlic clove, grated
- 1 1/2 cups breadcrumbs
- 1/2 teaspoon salt
- Black pepper
- Oil for shallow frying
- Lemon, for serving
Step-by-step instructions
- Pat the chicken dry, cut into even strips and season with salt and pepper.
- Place flour in one dish. Beat the eggs with garlic and parsley in a second; place breadcrumbs in a third.
- Coat each strip in flour, egg and breadcrumbs, pressing well.
- Heat 1/4 inch of oil over medium-high. Cook for 2 to 3 minutes per side.
- Confirm the center reaches 165°F (74°C), drain and serve with lemon.
Tips and variations
- Cut every piece to the same thickness for even cooking.
- Do not crowd the skillet or the coating may absorb oil.
