Milanesa de pollo rellena (chicken milanesa with an infill )

By • April 21, 2015 0 Comments

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Author Notes: this is a variation of a very popular daily meal in Argentina call milanesas, I added de sesame seeds to the gluten free crumbled bread and the cheese green infill, thay can be donne with chicken or meatMargot Cueto


Serves 4

  • 4 skinless chicken breasts
  • 1 cup minced cooked spinachs
  • 2 slightly beaten eggs
  • half cup grated parmesasno cheese
  • 1 red pepper peeled and diced, seedless
  • 2 tablespoons powered whole milk
  • 1 tablespoon corn starch
  • 1 garlic, minced
  • 1 teaspoon mustard
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon dry oregano
  • 1 cup gluten free crumbled bread
  • 1 cup whole sesame seeds
  • 4 cups neutral oil for deep frying
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon watter
  1. In a bowl mix cooked and minced spinachs, grated cheese, minced red pepper, conrstarch, powered milk and a spoon of watter to make a firm mix, add salt and pepper, set aside
  2. in another bowl mix beateb eggs with garlic, mustard, parsley and oregano, add salt and pepper
  3. in a third bowl mix gluten free bread crombs and sesame seeds, add salt and pepper
  4. with a sharp knife open a bag into every chciken breast from one side to make room tu put an infill within
  5. with a table spoon fill in the chicken breast with the spinach mix pushing softly not to break to bag, press the end to seal the opening end
  6. soak the breast into the eggs mixture once at a time and then put them on the bread crumbs mix to cover them completly, with your hands firmly press to add the crumbs, set aside on a plate
  7. fry them very carfully on a deep hot oil until golden and crispy, set them on top of paper napkins to dry excess oil
  8. serve them with french fries or soft potatos pure ( smashed potatos)

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