In Argentina is called Milanesa and it's an everyday food, so delicious. It can be chicken, cow meat... but I've nerve put the oil in the breadcrums so I'm trying today! :D
I actually make this every single night for my kids no joke! But I've never used eggs. I just spray the shnitzel with some olive oil oil and zip it into the Panko breadcrumb and spice mix. I'm going to try it with the eggs and see if that makes a difference.
Keep us posted! In my experience, the breadcrumbs stick to the chicken better and form a good crust around it, whereas with olive oil alone, it’s easy to lose some of the breadcrumb layer as you move it to the plate/reheating the leftovers
After you put the sheet pan with parchment paper, near the top shelf to pre heat do you then cook the chicken on the same top or second rack? or, do you cook the chicken in the normal middle rack of the oven? Thank you.
Love this recipe and defo giving it a try for the kids. As an aside, how did you get your recipe to show up on substack as a neat recipe thing? That’s never been possible before (to my understanding)
You place the oven rack in either the first or second slot closest to your ovens heat source, mine heats from the bottom so I will use either the first or second slot to place my oven rack. Hope this helps.
I bookmarked this as soon as I saw it on my IG feed. Cannot wait to make it!
I hope you enjoyyy
In Argentina is called Milanesa and it's an everyday food, so delicious. It can be chicken, cow meat... but I've nerve put the oil in the breadcrums so I'm trying today! :D
Keep us posted!!!
I MADE IT and was the best! I am ready to be the queen of Milanesa from now on. I ate it cold too and was amazing (sandwich de milanesa, jeje)
Is there a particular reason you have specified vegan yogurt?
It’s to keep the combo kosher!
Good to know. Because it looks like a good basic green sauce that can be used with lots of things.
I actually make this every single night for my kids no joke! But I've never used eggs. I just spray the shnitzel with some olive oil oil and zip it into the Panko breadcrumb and spice mix. I'm going to try it with the eggs and see if that makes a difference.
Keep us posted! In my experience, the breadcrumbs stick to the chicken better and form a good crust around it, whereas with olive oil alone, it’s easy to lose some of the breadcrumb layer as you move it to the plate/reheating the leftovers
One month update: this is the best version ever!! Thank you so much! My husband and kids and I all love it. Any ideas for kosher for Pesach shnitzel?
After you put the sheet pan with parchment paper, near the top shelf to pre heat do you then cook the chicken on the same top or second rack? or, do you cook the chicken in the normal middle rack of the oven? Thank you.
Great question!! Place it on the same first or second rack, close to the heat source :)
Can I or should I marinate overnight
Totally! You can and should if you’re prepping this in advance
TY just set it up 🫶
Ooo! Marinated in pickle juice!!
As someone who keeps kosher, I love that your recipes don't need any adjustments for me! Your whole book is a favorite of mine for this reason
Gahhh, that makes me so happy!!!!
What side would you pair with this?
What kind of panko bread crumbs do you recommend?
Made this tonight and my bf loved it! That sauce is so good too!!
Made this, so easy, such a hit! Thank you, 👸!
Carolina, can you share who makes your food processor? Looking for one!
Love this recipe and defo giving it a try for the kids. As an aside, how did you get your recipe to show up on substack as a neat recipe thing? That’s never been possible before (to my understanding)
Good Work
Thank you 💛💛💛
You place the oven rack in either the first or second slot closest to your ovens heat source, mine heats from the bottom so I will use either the first or second slot to place my oven rack. Hope this helps.
What DonD said!!!!!