Chicken milanesas

Recipe from: 27 May 2010

Ingredients 17
Servings 1
Minutes 15 mins


Serving Change
  • 4
    extra large chicken breast fillets
  • 2
    large eggs
  • 125
    fresh bread crumbs
  • 125
    freshly grated parmesan cheese
  • 1
    large ripe mango, peeled, pitted and chopped
  • 4
    large italian plum tomatoes, peeled seeded and chopped
  • 1/2
    medium red onion, peeled and chopped
  • 1
    lemon, grated zest and juice
  • 1
    lime, grated zest and juice
  • 100
    fresh parsley, chopped
  • 70
    fresh coriander leaves, chopped
  • 9
    garlic, peeled and crushed
  • 1
    small hot chilli, chopped – for sensitive palates, remove the seeds
  • Salt and freshly ground black pepper
  • 250
    all purpose flour
  • Few gratings of nutmeg
  • Extra virgin olive oil as needed


15 mins
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.

Read more on: poultry  |  deep-fry


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