Chicken milanesas

4 servings Prep: 15 mins, Cooking: 45 mins
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An awesome chicken schnitzel to tantalize your taste buds.

By Food24 May 27 2010
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Ingredients (17)

4 chicken breast fillets
2 eggs — large
125 g breadcrumbs — fresh
125 g parmesan cheese — freshly grated
1 mango — chopped
4 plum tomatoes — large,italian,peeled seeded,chopped
1/2 red onion — peeled, chopped
1 lemon — zest and juice
1 lime — zest and juice
100 g fresh parsley — chopped
70 g fresh coriander — chopped
9 cloves garlic — cloves, peeled and crushed
1 fresh chillies — chopped
sea salt and freshly ground black pepper
250 g flour — all-purpose
nutmeg — grated
olive oil — extra virgin
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Method:

Pre-heat oven to 160 C.
 
Place the garlic paste, the lime juice and zest, the parsley, the chilli and a little freshly ground black pepper and combine well – set aside.

Slit the breasts open and butterfly each one before pounding them well between 2 sheets of cling wrap to flatten.

Put them into a Ziploc bag before adding the garlic mixture to the bag, see to it that the breasts are well covered with the marinade and marinate for 30 minutes.

In the meantime, combine the mango, the tomatoes, the red onions, the fresh coriander, the lime juice, salt to taste and freshly ground black pepper to taste in a mixing bowl – stir well and set aside.

Combine the breadcrumbs with the grated cheese, the lemon zest & the nutmeg and place in a bowl before whisking the eggs with a drop or two of water in another bowl and in a third bowl, place the flour.

Prepare the schnitzels by tossing them in the flour, dipping them in the egg mixture and finally, coating them in the breadcrumb mixture (make sure that the crumbs stick well) – set aside.

Fry the schnitzels on medium – high heat in a large pan (or in batches) until they are golden in colour on both sides.

Serve them with the tropical sauce either on top or on the side.



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