Chicken Milanesa

When I first moved to my current home, about 20 years ago (wow...reality time check..ouch!) we had a great social atmosphere here.  Lots of parties, dancing, hanging out by the pool, just lots of activities going on.  One things that was always a plus at that time was that there is a local Mexican joint down the street.  You know, a hole in the wall type.  We have these little Mexican joints all over Los Angeles, some are good, some are so-so, and some...well let just say your wouldn't want to step inside.

The one down the street is pretty good.  Their food is fresh, inexpensive, and filling.  Plus it's in walking distance!  What's better than to grab your friends in the evening, especially when you don't want to cook, and go have some Mexican food and a beer.  Good times, and good friends.  One of my friends used to bring his son with us.  He was about 12 at the time.  I always thought it was so strange that he would order Chicken Milanesa and french fries.  I mean, we're in a Mexican restaurant right?  What about eating something that tastes like Mexican flavors, like a taco, or a burrito, or arroz con pollo?  But he continued to eat that same dish of breaded chicken and french fries over the years.

(hehe! my chicken is the shape of a lobster!)

One day I finally tried it and BAM, it hit me.  This chicken is really, really good!  The hint of the flavored bread crumbs, and the thin, thin chicken breasts that are pan fried and juicy.  But still I didn't eat it that often.

The other day something reminded me of that young boy and his breaded chicken and I decided to make Chicken Milanesa at home.  And I did.  What took me soooo long??? Man! This chicken really is the bomb!  Nice subtle flavors and crispy on the outside, juicy on the inside.  Served with my Easy Mexican Rice, this dish is a winner (rice recipe will follow soon!)  All that I can say is that I'm a dork for waiting so long to make this.

Don't be like me....make yours tonight.  You'll thank me for it, as I thank that young boy for introducing me to a winning chicken dish, Mexican style!


Chicken Milanesa

serves 4

1 egg, slightly beaten

¼ t garlic powder
½ t salt

¼ t pepper
1/8 t cayenne pepper
1 lb boneless, skinless chicken breasts, pounded to ¼ “ thick
3/4 cup plain bread crumbs

Canola oil

Beat the eggs in a shallow pan.  Place bread crumbs along with garlic, salt, pepper, and cayenne pepper in another shallow pan, mixing to combine.  Dip chicken breasts into egg mixture on both sides. Dip into bread crumbs, and then set on a wire rack for a few minutes to allow the crumbs to set. 

Heat oil in a large skillet over medium heat. Place the chicken breasts in the oil and cook 4-5 minutes per side, turning once until golden brown and cooked through.  Serve immediately.  

Herb Fried Chicken with Black Pepper Gravy

A quintessential southern dish, fried chicken is mighty hard to beat when it comes to comfort food.  Throw in some gravy and some mashed potatoes and you have Sunday supper!

My “Eat Well 2013” motto allows for a few treats every now and then.  Today’s dish definitely falls into the “treat” category.  While not exactly healthy, this dish calls out to you promising warmth, satisfaction, and comfort. 

Today’s recipe is a variation of this southern classic.  It has herbs in the crust of the chicken, and it has garlic in the gravy.  Now before you say “Eeeewww!” think of it this way.  It’s more like fried chicken and gravy, Italian style.  So if you were in Italy and wanted this comfort dish, this is what you’d make…well maybe not, but the flavors are typically Italian,  So you’ll need not to expect regular old southern fried chicken with milk gravy.  Keep thinking “Italian” and you’ll be just fine.

I found this recipe in my Cuisine Tonight for Two booklet and was intrigued by the ingredients.  I enjoy fried chicken.  Who doesn’t?  But, since they threw some twist on it I decided to check it out.  Really glad I did!  One bite, and it really hit a spot with me.  I even told my mom about it.  She made a little face when I mentioned the ingredients (die hard traditionalist) but was open to the idea.  So, I’m sure your family will too.

Comfort food? Yes, all the way.  This is a definite keeper of a recipe.  It's easy enough to make on a weeknight using boneless skinless breasts.  So I hope you try this wonderful version of fried chicken and gravy.  Buon appetito!

Herb Fried Chicken with Black Pepper Gravy

from Cuisine Tonight For Two Fall 2012

serves 2

Total time: 30 minutes

FOR THE CHICKEN COMBINE:

1/2 c all purpose flour

1 tsp minced fresh parsley

1 tsp minced fresh thyme

1 tsp black pepper

1/2 tsp kosher salt

1/2 c buttermilk

2 boneless, skinless chicken breasts (5-6 oz. each)

Canola oil

FOR THE PEPPER GRAVY COOK:

1 tsp minced garlic

3 Tbsp all purpose flour

1 1/2 tsp coarsely ground black pepper

1 cup milk

1 tsp minced fresh thyme

1 tsp salt, or to taste

For the chicken, combine 1/2 cup flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt in a shallow dish.  Place buttermilk in a second shallow dish.  Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack placed over a baking sheet at least 5 minutes. 

Heat 1/4 inch oil in a saute pan over medium-high until shimmering.  Fry chicken until golden on one side, about 6 minutes.  Flip chicken and fry until brown and cooked through, 5-6 minutes more.  Transfer chicken to a plate and tent with foil.  Pour off all but 1 Tbsp. oil.

For the pepper gravy cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute.  Whisk in 3 Tbsp. flour and 1 1/2 tsp pepper; slowly whisk in milk.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Stir in 1 tsp thyme and salt.

Serve gravy over chicken.

Diner Night: Old Fashioned Steak Fingers

Yum

Friday night was "Diner Night" at our house.

I was surfing some great blogs when I came across a recipe on Miz Helen's Country Cottage that just brought back memories of visiting my relatives in Texas and Oklahoma and eating diner food.  We used to drive from California when I was little to go see my relatives and stop at many diners along the way.  The more toward Texas or Oklahoma we got the bigger the food, and the more Steak Fingers I ate.  Or chicken fried steak for that matter!  

Steak Fingers was always a popular dish growing up.  My Mom to this day loves Steak Fingers, and often gets them at a local drive thru.

So feeling nostalgic I thought I'd whip up some good ole diner food at home.  On the menu: Old Fashioned Steak Fingers with Roasted Oven Fries and some milk gravy as a dipping sauce.  

Simple, delicious, comfort food.  What a great way to end the week!  Makes you feel all warm and cozy inside eating a meal like this.  So bringing back all the memories was a blast.  MGG enjoyed my stories of travels and all the good times me and my family had.  And let's not forget the food!

Thanks Miz Helen for the wonderful incentive to remake this comforting dish!!!  Make sure to go visit her and say "hi!" She has such a terrific site!

Go here for the recipe on the Roasted Oven Fries.

So tell me, what is your favorite dish you remember from your past that just brings back good memories?

Old Fashioned Steak Fingers

Adapted from Miz Helen's Kitchen

1 pound cube steak, cut into strips
2 cups flour (of your choice)
1 cup yellow cornmeal
2 teaspoons salt
2 teaspoons pepper
1 teaspoon garlic powder
dash cayenne pepper
2 eggs, beaten
Canola oil for frying

Mix the flour, cornmeal, garlic powder, salt and pepper in a dish or pie pan. Beat 2 eggs and place in a separate dish or pie pan.

Heat oil to the depth of about ¼ inch in a large skillet until hot over medium –high heat.

Dip the steak into the flour and cornmeal mixture. Shake off any excess. Then dip it into the egg. Next dip it back into the flour mixture.

Add your Steak Fingers to the oil at a time and cook for about 2-3 minutes on each side or until golden brown. The heat should be a little on the high side (medium high) so that the meat, which is thin, cooks pretty quickly, crisps well, and does not absorb a lot of oil.

Remove and drain on a paper towel. Serve alongside oven roasted fries and milk gravy as a dipping sauce.


Shared with: Weekend Potluck