There were so many kinds of milanesa available in the restaurants of Buenos Aires that made me want to order them all. But of course with only seven days, one stomach and a plethora of other dishes to try, there was just no way of satisfying that desire.
What is a guy to do?
When I’m considering dishes to make, I think of what I love to eat and then try to cook it. Pairing that with the cuisine of Argentina produced this recipe for Argentinian Milanesa with Ham, Mushrooms and Swiss Cheese.
While the flavors of this dish are completely different than those of the Milanesa Napolitana, the method of cooking is the same, allowing both milanesas to be made at the same time without a hitch!
Argentinian Milanesa with Ham, Mushrooms and Swiss Cheese
(recipe serving size – 2 to 4 people)
For the chicken brine:
1 lb chicken breast (2 pieces)
4 cups water
1/4 cup kosher salt
1 tsp granulated sugar
Fill a long flat container with the water. Whisk in the salt and sugar until it is completely dissolved. Butterfly each chicken breast and pound out each piece with a mallet until it has almost doubled in size. Lay the chicken in the salt and sugar solution and refrigerate for at least one hour.
For the spices:
1 tb and 1 tsp herbes de provence
2 tsp granulated garlic
1 tsp cracked black pepper
Gently remove the chicken from the brine and pat the chicken dry with a paper towel. Coat each side of the chicken with the spices.
For the breading:
1 1/2 cups panko bread crumbs
1 – 2 cups of canola oil
1/2 cup all purpose flour
2 large eggs, beaten
1/4 cup water
1 tb herbes de provence
1 tb granulated garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 tsp crushed red pepper flakes
Preheat your oven to 200 degrees.
Combine the panko and the spices in a food processor and process the breadcrumbs for 15 to 20 seconds. They should appear finer than before but still have a gritty texture to them. Pour the processed panko into a bowl.
Beat the eggs and water in another bowl. And place the flour in a 3rd bowl.
Heat 1/2 inch of canola oil in a pan over medium to medium-high heat. Once the oil is hot, coat the chicken in the flour. Gently shake off any excess and transfer the chicken to the egg and water mixture. Coat both sides of the chicken and allow any excess egg to drip off of the protein. Transfer the chicken to the seasoned panko and coat each side of the chicken completely.
Gently place the coated chicken into the oil and fry for 5 minutes. Turn over and fry for another 5 minutes. Fry in batches if your pan is not large enough to fit both pieces and place the finished pieces of chicken in the oven, uncovered, to keep warm.
For the topping:
8 oz sliced mushrooms
1 tb olive oil
1/2 tsp cracked black pepper
1/4 tsp kosher salt
Over medium to medium-high heat, sauté the mushrooms in the olive oil. Toss to coat the mushrooms in the oil. Add the pepper and cook for 5 minutes. Add the salt and cook for another 5 minutes or until the mushrooms have browned.
Bringing it all together:
1/4 lb sliced ham
1/4 lb sliced swiss cheese
1 sprig of rosemary, finely chopped
Remove the chicken from the oven. Place a rack in the upper 2/3s of the oven and turn your oven to broil. Place a layer of cheese across each chicken breast. Add a layer of ham and top with another layer of cheese. Finish with the mushrooms and broil for 1-3 minutes, until the ham is warmed through and the cheese is melted.
Sprinkle the rosemary across each milanesa and enjoy while warm!