How to Make Chicken Milanesa - Hilah Cooking
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Date: 2022-04-30
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Comments and reviews: 10
Anonymoose
Utter perfection in its simplicity! There are those days when I want chicken, but I don't want the hassles, and this is pretty much how I'll approach it. But there are days when, rather than fileting it, I'll take the hammer to the whole boob and flog it to death, until the whole boob is a uniform 1/2 inch thick. The end result is the same, you just get a really flat boob the size of a dinner plate. LOL
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Utter perfection in its simplicity! There are those days when I want chicken, but I don't want the hassles, and this is pretty much how I'll approach it. But there are days when, rather than fileting it, I'll take the hammer to the whole boob and flog it to death, until the whole boob is a uniform 1/2 inch thick. The end result is the same, you just get a really flat boob the size of a dinner plate. LOL
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Stacie
The best simple dinner! After I butterfly the chicken breasts, I'll sometimes cut into strips (or just buy chicken tender cuts to begin with) and, voila, I eat Chicken Milanesa while the boys get -chicken fingers- - genius. (Also so good with a pile of arugula dressed with nothing more than lemon juice, olive oil and Parmesan shavings. mmmm) Thanks for the recipe, Hilah!
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The best simple dinner! After I butterfly the chicken breasts, I'll sometimes cut into strips (or just buy chicken tender cuts to begin with) and, voila, I eat Chicken Milanesa while the boys get -chicken fingers- - genius. (Also so good with a pile of arugula dressed with nothing more than lemon juice, olive oil and Parmesan shavings. mmmm) Thanks for the recipe, Hilah!
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helpfulnatural
I make a version of this recipe with some grated parmesan mixed into the panko crumbs. It's then served with a small green salad on top of the chicken and a light lemony vinaigrette drizzled over the top. It's so good when you get a bite of the hot, crispy chicken and cool salad leaves together! Yum!
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I make a version of this recipe with some grated parmesan mixed into the panko crumbs. It's then served with a small green salad on top of the chicken and a light lemony vinaigrette drizzled over the top. It's so good when you get a bite of the hot, crispy chicken and cool salad leaves together! Yum!
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John
Hilah, here's a nice little tip. It is way easier to cut meat when it is still semi-frozen but only if your knife is sharp. less chance of cutting yourself and you get a much better cut. Also, put some plastic wrap over the chicken (or any meat) when you are pounding it out so you don't splatter.
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Hilah, here's a nice little tip. It is way easier to cut meat when it is still semi-frozen but only if your knife is sharp. less chance of cutting yourself and you get a much better cut. Also, put some plastic wrap over the chicken (or any meat) when you are pounding it out so you don't splatter.
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eduardo
Milanesa tastes a lot better with finer bread crumbs, I like to add certain herbs and spices into the crumbs so it adds more flavor. And the way you sliced the meat was cringe worthy, dangerous, you need to slice away from you and pull the chicken upwards as you slice through.
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Milanesa tastes a lot better with finer bread crumbs, I like to add certain herbs and spices into the crumbs so it adds more flavor. And the way you sliced the meat was cringe worthy, dangerous, you need to slice away from you and pull the chicken upwards as you slice through.
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demented12
Hilah could you please teach us how to make sweet and salty peanuts?
I've seen some recipes but being as simple as it is I can't understand some of the procedures.
But with you all this cooking stuff is pretty east, please please do a video about it.
Peace: )
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Hilah could you please teach us how to make sweet and salty peanuts?
I've seen some recipes but being as simple as it is I can't understand some of the procedures.
But with you all this cooking stuff is pretty east, please please do a video about it.
Peace: )
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TheTombstone3
Hey Dudett, i see nobody made any comments about how you beat your meat so i would like to say that is the same way i beat my meat and its the best way to get my meat tender, so see ya later and hope everyone is doing okay, bye.
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Hey Dudett, i see nobody made any comments about how you beat your meat so i would like to say that is the same way i beat my meat and its the best way to get my meat tender, so see ya later and hope everyone is doing okay, bye.
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Aida
OMG I love Milanesas! That's like my favorite traditional Mexican meal for lunch. A nice chicken milanesa soaked in lemon juice and red salsa with a side of lettuce and tomato salad and a bowl of fideo soup.
ahhhh I'm hungryyyyy now!
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OMG I love Milanesas! That's like my favorite traditional Mexican meal for lunch. A nice chicken milanesa soaked in lemon juice and red salsa with a side of lettuce and tomato salad and a bowl of fideo soup.
ahhhh I'm hungryyyyy now!
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MonoLake02
-Navjot K - Should we maintain a civil tone, take the high road? Yes please! If you feel strongly that I have offended you in some way, the please elaborate - We might all learn something, and perhaps I might even owe an apology.
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-Navjot K - Should we maintain a civil tone, take the high road? Yes please! If you feel strongly that I have offended you in some way, the please elaborate - We might all learn something, and perhaps I might even owe an apology.
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Bwana
Hilah, do you thing you can crack the Schlotzsky's toasted Sourdough bun recipe? I've been trying, but it's almost close, but not close enough. Love your videos especially when you have Freak Zone helping.
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Hilah, do you thing you can crack the Schlotzsky's toasted Sourdough bun recipe? I've been trying, but it's almost close, but not close enough. Love your videos especially when you have Freak Zone helping.
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