Every summer we get excited to make this Argentine fried chicken sandwich, Milenesas. My sister-in-law, Isabel, is one of best cooks I know and this is just one of the few recipes she passed on to me. My family seriously fights over the leftovers on this one! We use the leftovers to top salads with fresh veggies!! 💚
Ingredients
1 lb chicken breast
1 beaten egg
1 lemon
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp black pepper
1 T Mayo
shot of mustard
splash of vinegar
unseasoned bread crumbs (approx 1/2 c)
corn oil for frying
For Sandwiches
hoagies
lettuce
tomato
additional mayo and mustard
Pound or filet chicken to make thin. Mix all other ingredients and marinate chicken in the mixture for at least 30 minutes. Once done marinating, pound in bread crumbs to coat well. Add more if needed.
Heat your corn oil in a deep skillet on medium high heat. You can test when ready by sprinkling a little water into the oil. It will pop if ready. Be sure to stand back when doing this so that the oil doesn’t pop up and burn you.
Once the oil is hot enough carefully drop your chicken in and cook until the middle is not pink being sure to turn half way through. I find this time varies but about 10-15 minutes is usually what I do.
Using a slotted spoon transfer chicken to paper towels.
Assemble sandwiches with mustard, mayo, lettuce and tomato. Pair with Isabel’s Lemony Summer Potato and Corn Salad. Recipe coming soon!!!😄
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