The milanesa de pollo a la parmesana is an irresistible version of the classic milanesa, combining the crunchy texture of breaded chicken with a creamy cheese sauce and a golden gratin. Originating from Italian cuisine, this recipe has become popular worldwide for its comforting flavor and elegant presentation, ideal for a special dinner or to treat the family.
The secret of this recipe lies in the process: the chicken is pounded to an even thickness, breaded with flour, egg, and breadcrumbs, and fried until golden. Then, it is bathed in a sauce made with butter, milk, and three types of cheese (mozzarella, cheddar, and parmesan) that provide creaminess and intense flavor. Finally, it is gratinated in the oven to achieve a crispy and appetizing finish.
This preparation is perfect for those looking for a hearty and tasty main dish. It can be served with mashed potatoes, green salad, or rice. The combination of textures and flavors makes it a versatile option that appeals to both children and adults.
Prep
20 min
Cook
14 min
Servings
4
Calories
400 kcal
Place the chicken between two pieces of parchment.
Flatten the chicken with a rolling pin. Place 100 grams of flour, the egg and breadcrumbs in three separate containers, and carefully remove the chicken from the paper, place the chicken first in the flour, followed by the egg and finally by the breadcrumbs.
Make sure the chicken is evenly coated.
Place a shallow pan over medium-high heat and add enough vegetable oil to fry the chicken, about an inch.
Fry until golden brown, about 4 minutes. Very carefully, using tongs, remove the chicken from the oil, place on a baking tray and set aside.
Preheat the oven to 180, and start making the sauce. In a medium saucepan over medium heat, add the butter and let it melt. Once melted, add the flour and mix until everything is incorporated.
Turn off the heat and start whisking by adding the milk until it is incorporated and the sauce has thickened. Season with salt and pepper to taste. Place a layer of the mozzarella slices on the chicken.
Pour the bechamel sauce over the mozzarella and cover with the grated cheese. Place in the hot oven for about 12 minutes until the cheese is slimy and the chicken is cooked through.
