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Fillet of Chicken Gratin with Elotitos

45 mins
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It is a classic recipe of chicken milanesas but with my personal touch on the marinade and the sauce they have on top.


4 portions
  • 4 chicken fillet
  • 1/2 teaspoons salt
  • 1 pinch ground pepper
  • 4 tablespoons white vinegar
  • 1 cup ground bread
  • 2 eggs
  • oils, for frying, enough
  • 1 on poblano pepper, knorr cream to moisturize
  • 1 can corn grain, or 1 cup of previously cooked natural corn kernels
  • 8 slices manchego cheese
  • minced garlics


Marinate chicken fillets with vinegar, salt, garlic powder and pepper marinade at least 2 hours.
After marinating, the fillets are passed through the beaten egg and crushed with ground bread. For this we have the pan with enough oil to fry them, let them drain excess fat with absorbent paper and leave them aside for a moment.
In a pot the poblano chile cream is hydrated as the manufacturer says.
You take the refractory place the breaded breaded milanesas with chile poblano cream, sprinkle the corn granites over the milanesas and then put 2 slices of manchego cheese for milanesa.
They are put to the oven to 180 ° only to au gratin for approximately 10 min and ready they are served.


Each Milanese is placed on a large flat plate and can be accompanied with red or white rice


1st tip the cream should be a bit thick to use as a sauce as indicated by the recipe you can add poblano chili raviitas on top too.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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