The Napolitan Milanese is a preparation made with empanada meat and with a sauce made with a vegetable base, such as onion, tomato and fresh cheese. If you wish, you can also add a natural ham feta, as well as other vegetables to the sauce, such as carrot, chili or garlic. Also, this time you will learn to make a chicken milanese with this original and rich accompaniment. In recipes we show you how to make Milanese of Neapolitan chicken easily and quickly. In addition, we will provide you with some garrison recommendations to achieve a complete and balanced dish. Lets cook!
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make Milanese of Neapolitan chicken: |
| 1 supreme chicken 1 egg 25 cubic centimeters of milk ½ teaspoon of pepper ½ cup of breadcrumb teaspoon of oregano 1 pinch of sodium bicarbonate 60 grams of fresh cheese |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Milanese of Neapolitan chicken:
1. To start with the Milanese recipe of Neapolitan chicken, first beat the egg with milk and pepper. If you wish, you can also season with mustard or Provencal.
2. moisten in the egg the supreme chicken divided by two.
Trick: Divide the supreme by two along.
3. carries the supreme moistened to a container with the breadcrumbs, exerts some pressure to stick the breadcrumbs. You can mix it or replace it with oatmeal, polenta, processed corn flakes or PANKO. You can also add seeds.
Trick: You can repeat the process, that is, get the chicken again and pass it again through the breadcrumbs so that it is thicker and crunchy.
4. Take the milanesas to an oven grip, previously greased, to cook them over maximum fire, 200 ºC – 220 ºC for 10 minutes.
Trick: If you want to make fries, use plenty of oil and add the milanesas when it is hot.
5. Meanwhile, pela and pile the onion to skip it in a pan with a teaspoon of oil. When it is transparent, lower the fire to the middle and, if necessary, add a tablespoon of hot water to clear it from the bottom. Repeat until it is caramelized.
Trick: The last time you exercise the step to caramelize the onion, you can replace the water with white wine to provide more flavor. In this case, keep the fire high until alcohol evaporates.
6. When the onion is cooked, add the tomato and condiments (paprika, oregano, thyme and laurel). When it starts boiling, lower the heat to a minimum and cook your sauce while the milanesas are cooked in the oven.
Trick: If you want to make the sauce with natural tomato, you must wash it, cut it by the middle and grate it with a grater. You will have your skin in your hand: Download it and add grated tomato along with sauteed onions.
7. When the first 10 minutes of cooking from the Milanese pass, remove the sauce from the heat and add a pinch of bicarbonate to prevent acidity.
8. Turn the milanesas with the help of a spatula so as not to take off the breadcrumbs and then add the salsa and the cheese to make them Neapolitanas. Cook them for about 7 more minutes.
Trick: If you have prepared the milanesas fried, take them to a roasting and also add the sauce and the cheese.
9. Serve your Neapolitan chicken milanesas with the garrison that you like, for example, potato puree and carrot salad. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
