Milanesas & Chimichurri

So Jessica's family is Argentinian. A popular South America dish is Milanesas with Cimichurri. This is basically any pounded meat breaded and fried, and an olive oil/parsley dressing. Well I think that Jessica's mom makes the best Milanesas around (I've never had them anywhere else). I have watched her make them numerous times and have always wanted to try myself, so today I felt moved to make some myself.

{Milanesas}

10 thawed boneless chicken breast
1c bread crumbs
2tsp oregano
1/2c flour
1tsp salk
1/2tsp ground pepper
2 eggs
EVOO

Mix the breadcrumbs with the oregano and pour into a small baking dish. In a medium size bowl, mix together the flour, salt and pepper.


Pound the chicken breast out. (To do this, I placed my meat cutting board on a dishtowel  I laid out a few chicken breast on the board and covered it with clear plastic wrap. Then I took a serving spoon and smashed them so they were flat.)

Whisk the eggs together in a bowl.

Next dip the chicken in the flour/pepper mixture. Dip each piece into the egg, then place into the breadcrumbs, making sure to coat both sides thoroughly.

Heat 1/2 inch of oil in a large skillet on medium-high heat.

Fry each chicken breast for about 3-4 minutes on each side, or until breading is crispy and chicken has cooked through.

{Chimichurri}

bunch cilantro finely chopped
bunch parsley finely chopped
2 cloves garlic finely chopped/minced
1/2c Olive Oil
1 1/2tbs Vinager
1 1/2tsp salt
sprinkle red pepper flakes
1/2tsp ground black pepper

Mix together.

Drizzle some chimichurri sauce on the Melanesas and enjoy!!!
When there are left overs Jessica makes sandwiches with them. All she does is puts some mayo and chimichurri sauce on two slices of bread, layer with sliced tomato, and lettuce...enjoy!!!