Chicken Breast Milanese

(2 servings)

Ingredients
● 1 big boneless chicken breast (about 300g)
● 2 eggs
● 1 cup of bread crumbs or panko
● 1 tsp of oregano
● 1 tsp salt
● ½ tsp black pepper
● 60mL vegetable oil

Preparation:
1. Cut the chicken breast in half and then across to make it thinner.
2. Normally that cut is too thick so cover it with a plastic bag or film and pound it with a
mace or stone (a rolling pin also works). Be careful not to break the chicken
3. Beat the eggs in a bowl with a pinch of salt and pepper. Pour over a baking metal tray.
4. Mix the bread coating: use the bread crumbs with the teaspoon of salt, oregano and
pepper. Pour over the other metal baking tray.
5. Pass the chicken breast through bread mix, then egg mix and finally the bread mix again
so it forms a crust on the outside. Set the milanese aside.
6. If it gets too moist pass it through the bread mix once again.
7. Heat the oil in a frying pan (oil should cover at least half of the width of the Milanese –
around 1 cm oil depth). Let warm up for 3 minutes or until it starts to smoke a little.
8. Fry each side till the coating gets browned. It can also be done baked in a
convection oven.
9. Take from heat and remove extra oil with towel paper.

Recipe rich in
Starter
Combine with Main course X
Accompaniment
Dessert
Degree of difficulty EASY MEDIUM DIFFICULT
X
Time 20 min
 Vegetables with herb butter

Ingredients

● ½ small cauliflower (broken into florets)

● ½ small broccoli (broken into florets)
● 100g mushrooms (cut in thin slices)
● 1 carrot (Cut into 1cm wide strips)
● Herb butter recipe

Preparation

1. Decide whether you want to boil or steam the vegetables.

● For boiling: cauliflower and broccoli 8 minutes, carrots and potatoes 20 minutes.
● For steaming: the vegetables for 15 minutes, cut the carrots in 0.5 cm slides and the
potatoes in 1cm cubes.
2. In a saucepan mix the vegetables and toss 2 Tbsp of butter. Let the butter melt and
mix with the vegetables.
3. Check the flavor and serve as an accompaniment.

Herb butter

Ingredients

● 100g butter
● ¼ cup fresh herbs
● 1 tsp lemon juice
● Salt and pepper

Any combination of herbs could be done.

Trying a mixture of any of the following: tarragon, chives, parsley, dill, rosemary,
thyme, sage, dill or use a single herb.

Preparation

1. Chop the herbs as fines as possible

2. Cream the butter and herbs together with a fork, add the lemon juice and salt to taste.
3. On a piece of plastic wrap, shape the butter into a rectangle of about 3 cm wide. Wrap it
in a plastic. 4. Store in the refrigerator (up to 1 week in the refrigerator and 1 month in the
freezer). 5. Use when needed