Pollo alla Milanese

The milanesa (in italian "cotoletta alla milanese") is Latin American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa.

The milanesa was brought to the Southern Cone of South America by Italian immigrants during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, which is similar to the Austrian Wiener Schnitzel.

A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, but never eggplants or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. A similar dish is the chicken parmigiana.

What you need

• 2 medium chicken breasts
• 50 gr plain flour
• 1 handful of fine toasted breadcrumbs
• 1 egg beaten with salt and black pepper
• 4 tbsp Italian extra virgin olive oil

For the sauce

• 4 sundried, oiled plum tomatoes, chopped
• 1 handful of green or black olives, sliced
• 3 tbsp flatleaf parsley, chopped
• 4 tbsp Italian olive oil, for frying

For the spinach

• 1 clove garlic, sliced
• 2 pinches dried, crushed chilli
• 300g spinach leaves, washed
• salt and freshly ground black pepper, to taste

How to prepare it

1. With the help of a meat mallet, beat the chicken breasts between two sheets of cling film until thin.
2. Dust the chicken breasts in flour, then dip each into the egg and then in the breadcrumbs making sure each piece is well coated.
3. Preheat the olive oil in a large frying pan and gently fry the chicken for approximately two minutes on each side, until they become golden and crisp. Place the browned breasts on some kitchen roll, allowing the excess oil to drain. Keep warm.
4. To make the sauce, in a large bowl, mix the tomatoes, olives and parsley together and season with some extra virgin olive oil and some salt and pepper. Allow this mixture to rest.
5. In the meantime, shallow fry the garlic and the chilli in two tablespoons of olive oil for approximately 10 seconds. Immediately add the spinach leaves, season with salt and cook for approximately three minutes, until softened.
6. To serve, put some spinach in the middle of a plate, place a chicken breast on top and spread two tablespoons of the cold tomato mixture on top.
7. Serve immediately.
   
   
   
   
   To Gina D'Acampo