Hi, today I want to share a dish I shouldn't be sharing because I'm supposed to be following a meal plan, but since last friday, I've been cooking pretty much out of the meal plan (spring break time, my excuse ;)). So yes, this dish is not something you should eat daily but it's something everyone should try at least once in their lives, that's why I decided to post it. I first thought it was my husband's and I invention, but few months ago I tried something called "Pasta Alfredo with Chicken" which I had never ever tried or seen. The ingredients are pretty similar but this is "our" style, hope you give it a try and you enjoy it.
This happened one day after coming back from Honey Moon, we were hungry, nothing much at home, so I was going to make some pastas and as I couldn't cook tomato sauce, I thought pastas covered with a mix of sour cream and mayonaise would be just right and to complement we would just need to buy some chicken, pastas and milanesa would make it perfect, since I've always loved that combination. When I was a little girl my mom used to make the milanesas with pork beef, and deep fry them in oil, later on we tried chicken ones and even if I love both, lately I had been eating more chicken ones and now I know you don't really need to deep fry them, they won't be as crunchy but have much less oil.
Milanesa is practically a flattened cut of whatever meat you like, bathed in raw egg slightly beaten and covered with bread crumbs, and then fried on both sides, in case you didn't know, it's so delicious, you have to try it. Ah yes, so well, then my husband had the idea of mixing all together with a sauce he loved to eat before he came to live to Mexico. Now back to the recipe, I'll give you our recipe and then I'll explain step by step.
Ingredients list (serves for 2 portions):
For the pastas:
-100 grams (3.5 oz) of pasta (any pastas you have around, on the picture I used Fusilli)
-4 cups of water
-Salt and pepper to taste (I usually use half teaspoons of salt and 1 or 2 sprinkles of pepper)
-Garlic and onion powder (you can omit these too but if you have them around, use them)
*If you prefer you might use 1/4 of a medium onion and 1 or 2 cloves of garlic, cut them in big chunks and cook them in the pastas and take out the pieces once the pastas are cooked.
Milanesas
-180 grams (6.5 oz) of chicken breast flattened
-1 egg
-Bread crumbs (enough to cover your chicken breast pieces)
Special Cream:
-300 ml (10 oz) regular milk.
-3 tablespoons of sour cream
-1/3 of cup of grated cheese of your choice (I prefer the kind of cheese which melts nicely such as Manchego, but I've heard fresh cheeses contain less fat therefore they're healthier, so, totally up to you).
Instructions:
Pastas
1. In a pot pour the water with the salt, pepper, garlic and onion, cover until it boils.
2. Once it boils put the pastas in the water and once the water is boiling again start couting, they should be cooked in within 10 to 14 minutes (it will depend on the directions on the package of your pastas, or how cooked you like).
3. Once they're ready, drain the pasta into a colander and shake off the excess of water. And save.
Milanesa (you can start doing this as the pastas cook)
1. Crack your egg in a small bowl and beat is slightly.
2. Pour the bread crumbs on a bowl or plate.
3. Bath your meat in the egg, shake off the excess of egg and cover the piece entirely with the bread crumbs, you can help yourself with a spoon or simply use your hands. Save the pieces on a plate, or cook each just after they're covered.
4. Put a pan on high-medium heat (I prefer teflon ones, because they require to use less oil), and add 2 or 3 tablespoons of oil, you don't need to be exact. Try to extend it all over the surface of your pan.
5. Place your milanesa on the pan an cook on each side until golden brown, if you feel you need more oil feel free to add, just try to add it little by little, so that you won't have too much oil.
6. Once they're cooked, remove excess oil with a paper towel, cut them into squares and take back to the pan.
Special Cream and assemble of the dish
1. Once you have the chicken in the pan, set it on low heat and add the cream and milk and keep stirring.
2. Once it gets slightly thicker add the cheese, and keep stirring until it melts.
3. If your sauce it's too thick, you might add some more milk, and if it is too liquid you might as well, add more cream or keep stirring until it loses more water.
4. Add the sauce to the pastas and mix well.
5. Serve and enjoy.
Notes: The very first times we tried this we also added 1 or 2 turkey sausages, but lately we haven't, it's just as delicious, anyways. Also, as we're only 2 at home, most of times we end up with over half beaten egg, so we cook it on the pan after the milanesas, cut it into small pieces and take back to cook with the chicken and sauce, we don't waste the egg and it's delicious as well.
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