Milanesa de Pollo al Horno (Baked Chicken Milanese)

Print Recipe

No ratings yet

Breaded chicken milanese baked instead of fried, which is the same coating with none of the pan of oil.

Prep Time10

Cook Time40

Marinating30

Total Time1 20

Course: Main Course

Cuisine: Colombian

Keyword: Baked Chicken Milanese, milanesa de pollo al horno

Servings:

Calories: 435kcal

Author: Angela Giraldo

Ingredients

4 chicken breast fillets
200 grams breadcrumbs used for both coatings
2 eggs beaten
3 tablespoons olive oil for the marinade
1 clove garlic crushed
A pinch of parsley finely chopped
Salt and pepper to taste

Instructions

In a bowl, put the three tablespoons of olive oil, the crushed garlic, the pinch of parsley, salt and pepper.
Add the chicken fillets and turn them in that mixture until they are coated. Leave them to marinate for half an hour. If you would rather not marinate them, just season them with salt and pepper before breading.
Heat the oven to 190°C (375°F).
Beat the eggs in a deep dish, and spread the breadcrumbs out on a flat plate.
Now bread the fillets: first through the breadcrumbs, then through the beaten egg, and finally back through the breadcrumbs.
Take an ovenproof tray, wipe the base with some of the oil from the marinade, lay the milanesas on it, cover the tray with aluminium foil and put it in the oven.
After 15 minutes, take the foil off and carry on cooking for another 25 minutes. A skewer through the thickest part tells you when it is done.
Take the tray out and serve the milanesas with a salad or a portion of rice.

Notes

The foil is what makes a baked milanese work. Fifteen minutes covered steams the chicken and keeps it moist, and twenty-five uncovered afterwards is what crisps the coating. Skip the foil and you get dry chicken under a hard crust; leave it on the whole time and the breadcrumbs never colour. Wipe the tray with the marinade oil rather than adding fresh. There is no pan of oil in this recipe and the coating browns from the small amount of fat underneath it, so a thin film is enough and more makes it greasy. Half an hour of marinating in olive oil, garlic and parsley is where the flavour comes from, and it is what separates this from plain breaded chicken. The recipe offers a way to skip it, and the result is noticeably plainer. The same 200 grams of breadcrumbs does both coatings: crumbs, egg, crumbs again. That double layer is what gives it enough thickness to crisp in an oven.

Nutrition