If you have not seen them, it is very possible that you have heard of her. The Bear, That you can see on Disney+, is the series created by Christopher Storer that narrates the day-to-day life of Original Beef of Chicagoland, a sandwich bar/restaurant in a critical situation. After the suicide of the owner of the establishment, Carmy, his brother, decides to take over the place. But there’s a problem: Carmy is a young haute cuisine chef – introverted and nervous – who has deeply internalized the questionable working methods of that sphere, and what is found in Original Beef of Chicagoland is far from following his schemes.
The series, which is worth seeing for the performances of all those who are part of the cast and for knowing even more about a reality that actually exists, leaves us, in addition to the racing heart and a few “fuck” out loud, some appetizing and interesting dishes. This chicken milanesa is one of them. It is, after all, something very similar to a piccataan Italian dish consisting of breaded veal or chicken fillets, commonly in flour, deep-fried, and bathed in a sauce with lemon, onion, capers, and butter, among other ingredients.
You can respect the original recipe and simply coat your milanesas with flour, but from my point of view, the crunchiness of the batter with egg and breadcrumbs gives the dish an extra touch. The use of this lemony sauce does not have to be limited to this recipe. I’m sure it would go great with a fish – with a result familiar to a meunière–, with some roasted or steamed vegetables, or even with a pasta dish. Before you start cooking, let me clarify: the amounts in this recipe for four people are designed to also add a garnish.
Wanting to eat dry Milanese again.
for 4 people
- 4 chicken breast fillets
- Breadcrumbs (needed amount)
- 2 eggs
- 2 small shallots
- 2 garlic cloves
- 2 teaspoons of capers
- 100 ml of white wine
- 100 ml chicken or vegetable broth
- The juice of 1 lemon
- 25g butter
- Fresh parsley (amount to taste)
- Black pepper
- Olive oil
- oil for frying
Chop the shallots in brunoise and cut the garlic into thick slices. Reserve.
Span the chicken fillets slightly to increase their size and tenderize the meat. Season on both sides.
Pass them through beaten egg with a pinch of salt and then through breadcrumbs. Fry in abundant hot oil. Remove them once they are golden on both sides and place on a plate with absorbent paper.
In a pan with olive oil over medium heat, lightly fry the shallots and garlic. Once they start to soften, add the capers. Add the white wine and, after a couple of minutes, also the broth.
Once half has evaporated, add the butter, chopped fresh parsley and lemon juice. Stir so that the sauce emulsifies well.
Serve the milanesas with the sauce on top immediately. Finish with a little more chopped parsley.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Defender of the Cook by sending an email to [email protected].
#Milanese #lemon #chicken #Bear #style