Chicken Milanese. Credit: Shelby Moore
Ingredients
FOR THE CHICKEN MILANESI
Chicken breasts: 900 g (thinly pounded)
Masa flour: 80 g
Potato starch: 40 g
Panko or gluten-free panko: 250 g
Garlic powder: 25 g
Paprika: 10 g
Sicilian oregano: 5 g
Salt: to taste
Cold water: as needed
FOR THE THAI CHECCA
Fish sauce: 200 g
Thai chilies: 5 g (finely minced + more to taste)
Sugar: 150 g
Fresh lime juice: 250 g
Extra virgin olive oil: 25 g
Cherry tomatoes: 1 pint (halved)
Thai basil leaves: 10
Italian basil leaves: 6 (torn)
Sugar: 36 g
A restaurant-worthy entrée with vibrant Thai flavors that bring brightness, heat, and depth to a crispy, golden chicken milanesi.
How to make Cosetta’s Chicken Milanesi with Thai Checca
01.
Make the Thai Checca
- In a mixing bowl, combine the fish sauce, Thai chilies, grated garlic, sugar, lime juice, and olive oil.
- Stir to incorporate until the sugar dissolves.
- Add the cherry tomatoes, Thai basil, and Italian basil.
- Gently toss to combine and set aside.
02.
Prepare the Dredge and Batter
- Combine the masa flour, potato starch, and baking soda in a large bowl.
- Reserve one quarter of this dry mixture and set it aside for dredging.
- Slowly whisk cold water into the remaining mixture until it reaches the consistency of heavy cream.
- Refrigerate the batter.
03.
Make the Breading
- In a separate bowl, combine the panko, garlic powder, paprika, Sicilian oregano, and salt.
- Mix until evenly distributed.
04.
Prepare the Chicken
- Pound the chicken breasts to a thickness of about 6 millimeters.
- Dredge each piece in the reserved dry mixture, shaking off any excess.
- Dip the chicken into the chilled batter, ensuring each piece is fully coated.
05.
Fry the Chicken
- Transfer each piece to the panko mixture and press firmly so the breadcrumbs adhere.
- Fry at 365°F until golden brown and the internal temperature reaches at least 160°F.
- Let rest briefly on a rack.
06.
Assemble and Serve
- Spoon two thirds of the Thai checca across the bottom of a large shallow bowl or platter.
- Place the chicken milanesi on top.
- Drizzle with the remaining checca.
- Serve immediately.
