we are making chicken milanesa.

This is one of my very favorite,

super fast, weeknight things to make.

It's boneless skinless chicken breast,

which often turns out dry

and gross because people overcook it,

but this way it's almost impossible to overcook it

and you get a nice crispy crust

and who doesn't like a crispy crust?

Idiots, that's who.

(upbeat instrumental music)

So like I said, we've got a couple of

boneless skinless chicken breasts here

and what I'm gonna do is sort of,

I guess filet them

on my cutting board here.

I'm basically gonna butterfly them

and then take it all the way

and end up with two little skinny cutlets.

Now you just wanna hold your knife

parallel to the board.

Not perpendicular to your hand.

Okay.

That's pretty good.

Often you end up with one that's a little misshapen,

but that's okay.

We'll fix that in a moment.

Take the another one here,

which is quite a bit heftier in girth.

So now what I'm gonna do is use

a little neat mallet and very, very gently,

so you don't splatter chicken juice everywhere,

pound out the thicker end of it,

so you end up with as uniform thickness as possible.

Just kinda start from the middle.

Gently work outwards.

This looks pretty good now.

Now I'm gonna sprinkle these.

I'm gonna use this Tony Chachere's.

I mentioned this in my what do

I keep in my spice pantry vlog awhile back,

because it's just simple, all purpose.

You could put whatever you want on these.

I typically like to keep them pretty simply seasoned

and then serve them with a little lemon wedge,

but you could add any kind of dried herbs.

And then get my assembly line set up here.

So we've got an egg.

And I've got some panko breadcrumbs.

You can do this with regular breadcrumbs,

but you can find panko pretty much everyone now,

I think, next to the regular old breadcrumbs.

They don't burn as easily as regular breadcrumbs,

so I really like them a lot better

when I'm doing things that are fried in oil.

Then just into the egg.

And into the crumbs

and you wanna press it down.

I don't bother doing any flour layer,

just 'cause I don't find it necessary.

As long as you kind of press your crumbs into the chicken.

Turn it.

I'm just gonna keep coating chicken breasts like this

and then set them aside to rest for at least 10 minutes.

You can do that at room temperature,

if you wanna make them ahead of time,

you could let them rest for like a hour in the fridge.

That'll help the coating adhere.

When you're ready to cook the milanesa,

heat up about a quarter cup of olive oil

in a heavy skillet over medium heat,

until it's nice and shimmering.

Then you wanna put the cutlets in

and cook them for just about two minutes on each side,

until they're evenly golden brown

and the chicken should be firm.

At that point, they're definitely cooked,

but if you wanna double check,

you can cut one open.

As you cook them, you can let them cool on a rack

and then add a little bit more oil if you need to

cook the rest of the chicken in another batch.

Alright, let's eat.

So I like to serve this usually

with a big pile of steamed broccoli

and then I just squeeze a whole

shit ton of lemon over everything.

You can get this recipe at my website,

hilahcooking.com.

So let's taste it.

So crunchy and so gorgeous.

(satisfied humming)

It is like a super crispy, kind of healthy

seeming version of fried chicken.

I hope you try this recipe this weekend.

Take a picture, tag me on Instagram and Twitter.

I love to see the food that you make.

Have a great weekend.

Don't forget to subscribe and I will see ya'll next week.

Bye.

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