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  • - Hey dudes, I'm Hilah and today on Hilah Cooking

  • we are making chicken milanesa.

  • This is one of my very favorite,

  • super fast, weeknight things to make.

  • It's boneless skinless chicken breast,

  • which often turns out dry

  • and gross because people overcook it,

  • but this way it's almost impossible to overcook it

  • and you get a nice crispy crust

  • and who doesn't like a crispy crust?

  • Idiots, that's who.

  • (upbeat instrumental music)

  • So like I said, we've got a couple of

  • boneless skinless chicken breasts here

  • and what I'm gonna do is sort of,

  • I guess filet them

  • on my cutting board here.

  • I'm basically gonna butterfly them

  • and then take it all the way

  • and end up with two little skinny cutlets.

  • Now you just wanna hold your knife

  • parallel to the board.

  • Not perpendicular to your hand.

  • Okay.

  • That's pretty good.

  • Often you end up with one that's a little misshapen,

  • but that's okay.

  • We'll fix that in a moment.

  • Take the another one here,

  • which is quite a bit heftier in girth.

  • So now what I'm gonna do is use

  • a little neat mallet and very, very gently,

  • so you don't splatter chicken juice everywhere,

  • pound out the thicker end of it,

  • so you end up with as uniform thickness as possible.

  • Just kinda start from the middle.

  • Gently work outwards.

  • This looks pretty good now.

  • Now I'm gonna sprinkle these.

  • I'm gonna use this Tony Chachere's.

  • I mentioned this in my what do

  • I keep in my spice pantry vlog awhile back,

  • because it's just simple, all purpose.

  • You could put whatever you want on these.

  • I typically like to keep them pretty simply seasoned

  • and then serve them with a little lemon wedge,

  • but you could add any kind of dried herbs.

  • And then get my assembly line set up here.

  • So we've got an egg.

  • And I've got some panko breadcrumbs.

  • You can do this with regular breadcrumbs,

  • but you can find panko pretty much everyone now,

  • I think, next to the regular old breadcrumbs.

  • They don't burn as easily as regular breadcrumbs,

  • so I really like them a lot better

  • when I'm doing things that are fried in oil.

  • Then just into the egg.

  • And into the crumbs

  • and you wanna press it down.

  • I don't bother doing any flour layer,

  • just 'cause I don't find it necessary.

  • As long as you kind of press your crumbs into the chicken.

  • Turn it.

  • I'm just gonna keep coating chicken breasts like this

  • and then set them aside to rest for at least 10 minutes.

  • You can do that at room temperature,

  • if you wanna make them ahead of time,

  • you could let them rest for like a hour in the fridge.

  • That'll help the coating adhere.

  • When you're ready to cook the milanesa,

  • heat up about a quarter cup of olive oil

  • in a heavy skillet over medium heat,

  • until it's nice and shimmering.

  • Then you wanna put the cutlets in

  • and cook them for just about two minutes on each side,

  • until they're evenly golden brown

  • and the chicken should be firm.

  • At that point, they're definitely cooked,

  • but if you wanna double check,

  • you can cut one open.

  • As you cook them, you can let them cool on a rack

  • and then add a little bit more oil if you need to

  • cook the rest of the chicken in another batch.

  • Alright, let's eat.

  • So I like to serve this usually

  • with a big pile of steamed broccoli

  • and then I just squeeze a whole

  • shit ton of lemon over everything.

  • You can get this recipe at my website,

  • hilahcooking.com.

  • So let's taste it.

  • So crunchy and so gorgeous.

  • (satisfied humming)

  • It is like a super crispy, kind of healthy

  • seeming version of fried chicken.

  • I hope you try this recipe this weekend.

  • Take a picture, tag me on Instagram and Twitter.

  • I love to see the food that you make.

  • Have a great weekend.

  • Don't forget to subscribe and I will see ya'll next week.

  • Bye.

  • (upbeat instrumental music)

- Hey dudes, I'm Hilah and today on Hilah Cooking

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