“Milanesa” refers to a cut of meat that’s pounded very thin, breaded, and fried—in other words, it’s grade-A comfort food. Here, we went with one of the more popular proteins for this traditional dish to make crispy chicken milanesa, and topped it off with a vibrant, fresh slaw for a pop of freshness and color. This flavor-packed red cabbage and jicama slaw is a great recipe to keep in your back pocket as it’d make a most excellent topper or side dish for any number of occasions—from taco night to your next big backyard cookout.
How to Make It
Prepare the Jicama Slaw: Toss together cabbage, jicama, scallions, cilantro, and jalapeño in a large bowl.
Whisk together lime juice, oil, honey, hot sauce, salt, and pepper in a small bowl. Drizzle over cabbage mixture, and toss to coat. Set aside.
Prepare the Chicken Milanesa: Place chicken breasts on a sheet of plastic wrap on a work surface. Cover with a second piece of plastic wrap, and, using a meat mallet, pound to 1/2-inch thickness.
Combine flour, salt, and pepper in a shallow dish. Place beaten eggs in a second shallow dish. Combine panko and cornmeal in a third shallow dish. Dredge chicken in flour mixture; dip in egg, shaking off any excess. Dredge in panko mixture.
Heat oil in a large, nonstick skillet over medium-high. Add coated chicken in a single layer. Cook 3 minutes. Turn chicken, and cook until browned and done, about 2 minutes. Serve the Chicken Milanesa with Jicama Slaw and cilantro leaves
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CookL: CG
