I apologize. I've promised you more of me and this week I dropped the ball. It's been a rough week. So this go 'round, I offer you comfort food. Because we could all use a little hug from food now and then.
This first one will be my chicken Milanesa. Almost every culture has their breaded, fried meat dish. Mine is a Mexican style version. Usually made with some cut of steak, we've changed it to chicken breast over the years and have always had rave reviews from people.
Need:
Thinly sliced chicken breast
1 can of evaporated milk
plain, fine breadcrumbs
1 tsp chicken bouillon
oil for frying (lard or Crisco is best)
1. Marinate chicken breast in evaporated milk. This makes the chicken super moist and tender. Trust.
2. Mix the chicken bouillon into the breadcrumbs and then dredge the chicken in it. Seriously. People have tried to replicate this recipe and I never tell them about the chicken bouillon. The secret is out.
Notice the picture above shows the Milanesa with a pico de gallo salsa on it. I'll include it here for easy reference:
Need:
Tomatoes, chopped
onions, finely chopped
cilantro, finely chopped
Serrano or jalapeno pepper, finely chopped
garlic, finely chopped
lime juice
salt
Throw it all together, except the salt. Salt when you are about ready to serve, otherwise it draws the moisture out of the tomatoes.
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