Argentinian · beginner
Argentinian Chicken Milanesa With Fresh Salsa Criolla
Crispy golden shallow-fried halal chicken cutlets topped with a tangy relish of raw tomatoes, onions, and sweet peppers.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Make salsa criolla by mixing diced tomatoes, red onion, green bell pepper, apple vinegar, and one tablespoon olive oil in a bowl.
- 02
Season salsa criolla with salt and black pepper to taste and set aside to let flavors meld.
- 03
In a shallow dish, whisk beaten eggs with minced garlic, half teaspoon salt, and a dash of pepper.
- 04
Place breadcrumbs in a second shallow dish.
- 05
Dip each halal chicken cutlet into beaten egg mix, then press firmly into breadcrumbs until fully coated on both sides.
- 06
Heat remaining olive oil in a large skillet over medium heat until glistening.
- 07
Fry coated cutlets for three to four minutes per side until golden brown and crisp, then drain on paper towels before topping with salsa criolla.
A LITTLE KITCHEN KNOW-HOW
Shallow Pan-Frying
Cooking breaded cutlets in moderate hot oil to create a crisp exterior while preserving internal moisture.
Notes from the kitchen
- Pounding chicken to uniform quarter-inch thickness ensures fast, even cooking without burning the crust.
- Serve immediately after adding salsa criolla so the chicken coating remains light and crunchy.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.