milenesa de pollo or rez. Schnitzel and Milanesa de Res are the same thing. Basically, it is the same recipe as the one you here with chicken, but it is made with beef. Germans traditionally use veal to make schnitzel.
Milanesa de Pollo (Chicken Milanese) might not seem like a Mexican dish, but it is actually a popular midday meal in many homes and can be found in most cafeteria-style restaurants. A good milanesa de pollo or chicken milanese is a no-fuss recipe that will save tons of weeknight dinners. This recipe is one of the basics of Latin cuisine. You can have milenesa de pollo or rez using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of milenesa de pollo or rez
- Prepare 1 of you will need very thin sliced chicken breast or beef meat. most stores sell will have it pre-cut if not they will cut what you need free..
- It’s 1 of have about 2-3 slices per kid and 4-5 slices per adult..
- You need 1 of saltine crackers crumbled very fine.
- It’s 1 of eggs and water for standard egg wash..
This recipe of the easiest ways to cook a chicken breast without being dull. A regular Venezuelan lunch usually includes some type of animal protein. Receta de cómo hacer MILANESAS DE RES!!! 😀 (Más recetas más abajo). Super fácil, crujientes y deliciosas!! 😀 Excelente equilibrio de sabores y texturas!
milenesa de pollo or rez step by step
- set up a wok line for cooking. heat s fry pan with oil, next to fry pan have cracker crumbs, then egg wash then meat..
- take one slice of meat at a time, dip in egg wash then crumbs coating well. Carefully place in fry pan and flip when crispy golden brown..
- serve in tacos on sandwiches or just like they are….
Puedes hacerlas con la corteza gruesa. The problem with writing about something like a Cuban Milanesa de pollo or res is that it can become very samey. For those of you who have never ravaged a Cuban Milanesa de pollo or bistec (steak), let me tell you just enough to get you started. The Milanesa usually is available in pollo (chicken) or res (steak). It's typically pounded thin, seasoned, breaded and then pan-fried.