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Argentina, Americas · Milanesa (Argentine Breaded Beef Cutlet)

Oven-Crisp Milanesa a Caballo Rice Bowl

Chicken milanesa baked crisp with pre-toasted Parmesan crumbs, sliced over rice and crowned with a runny fried egg and plenty of chimichurri.

ServingsServes 2
Total cooking time40 min
DifficultyMedium
About servingsCook chicken right through (74 °C). Serve fully cooked yolks to young children, pregnant women, older people and anyone with weak immunity.

Method

  1. Rinse the rice in 2 or 3 changes of water until it runs nearly clear and put it in a 16 cm pot with the measured water. Bring to the boil uncovered over high heat, then cover, lower to low heat and cook for . Turn off the heat and leave it covered, without lifting the lid, for 10 minutes.

    Add in this stepLong-grain rice 140 gWater (for the rice) 230 ml

    high heat→low heat

  2. Make the chimichurri: in a bowl, stir the parsley, oregano, garlic, pepper flakes, salt and vinegar until the salt dissolves, then pour in the olive oil. Leave it at least 15 minutes for the flavours to meld. Preheat the oven to 220 °C now.

    Add in this stepFlat-leaf parsley, finely chopped 6 tbspDried oregano 1 tspGarlic cloves, finely chopped 1Red pepper flakes ½ tspSalt (for the chimichurri) ¼ tspRed wine vinegar 4 tspExtra-virgin olive oil 3 tbsp

  3. Put the breadcrumbs and sunflower oil in a dry 22 cm frying pan and toast over medium heat for , stirring constantly, until evenly golden. They burn quickly, so don't walk away. Take off the heat, stir in the Parmesan and spread on a wide plate to cool. Pre-toasting is what makes the oven milanesa look and taste fried without any frying.

    Add in this stepFine dry breadcrumbs 75 gSunflower oil (for toasting the crumbs) 2 tbspParmigiano Reggiano, finely grated 2 tbsp

    medium heat

  4. Slice the chicken horizontally into thinner pieces, pound between cling film to an even 1 cm and season with the salt. In a wide bowl, beat the coating egg with the mustard, dip in the chicken, then press it firmly into the toasted crumbs with your palm. Discard the leftover egg and wash your hands and board after handling raw chicken.

    Add in this stepChicken breast 240 gSalt (for the chicken) ½ tspEgg (for coating) 1Dijon mustard 1 tsp

  5. Set the chicken in a single layer on a 30×40 cm baking tray lined with baking paper (on a rack if you have one) and bake at 220 °C in the oven for . Cut into the thickest part: no pink and clear juices (74 °C) means it is done. Rest for 2 minutes.

    oven

  6. While it bakes, heat the oil in a 20 cm non-stick frying pan over medium heat, crack in the eggs and fry for , until the whites are completely set and the yolks still soft. For firm yolks, cover with a lid for 1 to 2 minutes more.

    Add in this stepEggs (for frying) 2Neutral oil (for the eggs) 1 tsp

    medium heat

  7. Spoon the rice into bowls, slice the milanesa into 2 cm strips and lay it on top, then crown each with a fried egg (in Argentina, a caballo means riding on horseback). Add the halved cherry tomatoes and spoon over plenty of chimichurri.

    Add in this stepCherry tomatoes 120 g

Cook's tip

Toasting the crumbs first is the whole trick; untoasted crumbs stay pale in the oven. Chimichurri tastes even better made a day ahead and keeps 3 days in the fridge. For a beef version, pound top round to 5 mm and bake for just 8 to 10 minutes at 220 °C.

Cooking it at camp

Make the chimichurri and toasted crumbs at home and the campsite work is halved. Instead of an oven, cook the coated chicken in a lidded frying pan or Dutch oven with a little oil over medium-low heat, 5 to 6 minutes per side. Cook the rice in a camp pot and keep the chicken in a cooler below 5 °C.