|2 servings||calories per servings 560||protein serving 38 g||carbs per serving 55 g||total fat per serving 21 g|
Milanesas are ubiquitous to all of Latin America, and the Italian influence in countries like Argentina and Uruguay is palpable in recipes such as this one. Instead of frying milanesas in oil, this recipe calls to bake them, for lighter flavor and easy cleanup with the same satisfying crunch. Using mayonnaise to bread the chicken instead of eggs adds even more convenience, as there’s no need to fiddle with eggshells or extra oil in the pan. These delightfully crisp cutlets are served with an arugula salad and pesto-dressed egg noodles for a satisfying weeknight meal that comes together in minutes.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||4 g|
• Heat oven to 450° F.
• Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Halve tomatoes.
• Peel and halve shallot. Mince 1 tablespoon (save any remaining shallot for another use).
• Drain and finely chop capers.
• Halve and juice lemon.
• Discard any tough arugula stems.
Place chicken between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chicken to 1/4-inch thickness.
• On a shallow plate, spread panko.
• Coat chicken with mayonnaise.
• Press chicken into panko, turning to thoroughly coat.
• Place chicken on a nonstick baking sheet. Bake until panko begins to lightly brown, 6-8 minutes.
• Flip chicken. Bake until opaque throughout, 6-8 minutes.
Tip: Spray pan and chicken with cooking spray before baking for a golden crust.
While chicken bakes:
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
Toss pasta with pesto and enough reserved cooking liquid to coat. Taste and adjust seasoning as desired.
• In a large bowl, whisk together measured shallot, capers, lemon juice, 2 teaspoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Toss is arugula and tomato.
• Divide pasta and chicken between 2 plates.
• Serve with arugula-caper salad, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...