This chicken milanesa recipe has the perfect combination of ingredients to make mealtime very enjoyable. Treat your family to this delicious choriqueso-stuffed milanesa that will become everyone's favorite dish.
4 chicken breasts, skinless, boneless, flattened for milanesa
salt, to season the breast
pepper, to season the breast
1 egg, for marinating
1/2 cups milk, for marinating
1 teaspoon garlic powder, for marinating
1 teaspoon oregano, for marinating
2 teaspoons parsley, for marinating, finely chopped
salt, for marinating
pepper, for marinating
1 cup Tres Estrellas® rice flour, for coating
1 tablespoon chile powder, for coating
1 cup Manchego cheese, grated
vegetable oil, for frying
1/4 cups chives, finely chopped
Preparation
45 mins
20 mins
Low
For the filling: heat the oil in a skillet over medium heat and cook the onion for 5 minutes, then add the chorizo and continue cooking for another 10 minutes, or until cooked through. Drain on paper towels and set aside.
For the marinade: whisk the egg, milk, garlic powder, oregano, parsley, salt, and pepper in a bowl. Set aside.
For coating: mix Tres Estrellas® Rice Flour and chili powder in a bowl. Set aside.
Season the chicken breasts with salt and pepper. Place the filling and cheese on one side of the breast, fold it like an empanada, and set aside.
Dip the breasts in the marinade mixture, then coat them with the flour mixture and press with your hands to compact. Repeat the process once more and set aside.
Heat oil in a skillet over medium heat, fry the milanesas until golden brown and, with the help of tongs, turn them so they brown on both sides. Fry for 8 minutes, or until cooked through. Drain on paper towels to remove excess oil.
Serve the choriqueso-stuffed milanesa on a large plate and garnish with chopped green onions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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