Argentinian-Style Chicken Parmigiana

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.

• 4 chicken breast fillets 4 chicken breast fillets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 4 slices of provolone cheese 4 slices of provolone cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

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.