When the Italians came to South America, they brought so many things with them and one of the most important things was the delicious food! Milanesa is a breaded cutlet of meat named after the city of Milan in Italy. It is a really simple way to dress up chicken, beef, pork or even vegetables!
I will never forget one of the first times I made Milanesa de Pollo. Our nephews had come over for a few days. Given that I truly enjoy cooking and discovering new foods, I made a few different things for them. Unfortunately, my idea of a good meal can be different of that of my husband or family. After several meals where the boys had picked at their plate and filled up on bread and milk, I made a batch of Peruvian Pesto with Pasta and some Milanesa de Pollo. I will never forget the way their eyes lit up and they way the older ones each devoured two plates worth.
Making milanesa is actually rather simple and adding it to a meal makes for a delicious upgrade. You can serve it with stew to increase the protein. You could add it to breakfast to fill up an empty stomach. You can also slice it and serve it over a salad. I typically always prepare Milanesa with boneless, skinless chicken breast and we really enjoy it that way. This particular version is a fun, gluten free version which uses puffed amaranth cereal to coat the chicken breast. You could also use crushed cornflakes, puffed quinoa, oatmeal or almond flour to make your milanesa gluten-free!
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup brown rice flour
- 1 egg
- 1 egg white
- 1 cup of popped amaranth
- Flatten both chicken breasts evenly by pounding between plastic wrap, taking care not to make any holes. Season with salt and pepper.
- Pre-heat oven to 375F. Coat a baking dish with oil or cooking spray.
- Place chicken breasts into a bag with flour and shake to cover completely.
- To prepare to coat, beat together egg and egg white and pour into a shallow dish (like a pie plate!). Place the popped amaranth on a dinner plate. Place one chicken breast into the egg, turning to coat completely, then transfer to the amaranth. Arrange both in the baking dish and bake at 375F until chicken is cooked through, about 30 minutes.
- You can certainly use white flour and regular breadcrumbs in place of the rice flour and popped amaranth.