4 boneless chicken breast, and skinless, very thinly flattened
4 tablespoons vegetable oil
12 corn tortillas, very hot
green salsas
avocados, cut into slices
Preparation
30 mins
0 mins
Low
Combine the basil with the breadcrumbs in a bowl. Soak the chicken in the beaten egg and coat it completely with the breadcrumbs.
Heat the oil in a skillet over medium-high heat, and once the skillet is very hot, add the chicken. Flip it only once, until well cooked and golden, about 5 minutes.
Once you have all the fried milanesas with the breadcrumbs, cut them into strips.
Heat tortillas on a griddle, and when they are nice and hot, assemble the tacos with the strips of milanesa and the slices of tacos. Serve immediately with a bit of salsa verde; you can heat it beforehand so the tacos don't get cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?