Argentinian-Style Chicken Parmigiana

Recipe

Argentinian-Style Chicken Parmigiana

Milanesa de Pollo a la Argentina (Argentinian-Style Chicken Milanese)

4.7 out of 5

In Argentinian cuisine, the milanesa is a beloved dish that has its roots in Italian cuisine. This Argentinian-style chicken parmigiana, or milanesa de pollo a la Argentina, combines the flavors of both cuisines to create a delicious and comforting meal. The crispy breaded chicken cutlets topped with tangy tomato sauce and melted cheese make this dish a favorite among Argentinians.

Jan Dec
Meat Dish› Poultry Dish› Chicken Dish› Fried Chicken Dish› Chicken Parmigiana
Cuisine of the Americas› American cuisine› Fusion cuisine› Italian-American cuisine
Cuisine of the Americas› South American cuisine› Argentinian cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Gluten-free (if using gluten-free breadcrumbs), Low-carb (if served without mashed potatoes or with a low-carb side)

Allergens

Wheat (if using regular breadcrumbs), Eggs, Dairy (cheese)

Not suitable for

Vegetarian, Vegan, Dairy-free

Ingredients

While the original Italian-American chicken parmigiana is typically made with mozzarella cheese and served with pasta, the Argentinian adaptation, milanesa de pollo a la Argentina, uses a different type of cheese and is often served with a side of mashed potatoes or a fresh salad. Additionally, the Argentinian version may include additional spices and herbs to enhance the flavors. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat (total, saturated): 25g, 8g
  • Carbohydrates (total, sugars): 20g, 3g
  • Protein: 35g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    Place the chicken breast fillets between two sheets of plastic wrap and pound them to an even thickness.
  3. 3.
    Season the chicken fillets with salt and pepper.
  4. 4.
    Dredge each chicken fillet in flour, shaking off any excess.
  5. 5.
    Dip the floured chicken fillets into the beaten eggs, allowing any excess to drip off.
  6. 6.
    Coat the chicken fillets in breadcrumbs, pressing gently to adhere.
  7. 7.
    Heat the vegetable oil in a large skillet over medium heat.
  8. 8.
    Fry the breaded chicken fillets until golden brown on both sides, about 3-4 minutes per side.
  9. 9.
    Transfer the fried chicken fillets to a baking dish.
  10. 10.
    Spoon tomato sauce over each chicken fillet and top with a slice of provolone cheese.
  11. 11.
    Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  12. 12.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

  • Chicken breast fillets — Pound the chicken fillets to an even thickness to ensure they cook evenly and become tender.
  • Provolone cheese — Use a good quality provolone cheese for a deliciously melty and flavorful topping.

Tips & Tricks

  • For extra flavor, add a pinch of dried oregano and garlic powder to the breadcrumbs before coating the chicken fillets.
  • If you prefer a spicier version, sprinkle some red pepper flakes over the tomato sauce before baking.
  • Serve the milanesa de pollo a la Argentina with a squeeze of fresh lemon juice for a tangy twist.
  • If you don't have provolone cheese, you can substitute it with mozzarella or any other melting cheese.
  • To make the dish healthier, you can bake the breaded chicken fillets instead of frying them.

Serving advice

Serve the milanesa de pollo a la Argentina hot, accompanied by a side of mashed potatoes or a fresh salad. It pairs well with a glass of Malbec wine.

Presentation advice

Place the milanesa de pollo a la Argentina on a plate and garnish with fresh parsley. The melted cheese on top should be golden and bubbly, creating an inviting presentation.

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