Chicken Milanesa With Maggi Ranch Sauce Recipe

Name: Chicken Milanesa With Maggi Ranch Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/2 cup creme fraiche; 1/4 cup buttermilk; 1/2 cup finely chopped parsley; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons Maggi seasoning sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon freshly ground black pepper, plus more; Kosher salt; 3/4 cup all-purpose flour; 3 large eggs, room temperature; 11/2 cups panko (Japanese breadcrumbs); 4 small skinless, boneless chicken breasts, pounded 1/4 inch thick; 1/2 cup vegetable oil; 1/2 English hothouse cucumber, thinly sliced lengthwise; 4 red radishes, trimmed, sliced; 1 tablespoon distilled white vinegar; Pinch of sugar; Aleppo-style pepper (for serving)

Servings: persons

1 cup mayonnaise
1/2 cup creme fraiche
1/4 cup buttermilk
1/2 cup finely chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, plus more
Kosher salt
3/4 cup all-purpose flour
3 large eggs, room temperature
11/2 cups panko (Japanese breadcrumbs)
4 small skinless, boneless chicken breasts, pounded 1/4 inch thick
1/2 cup vegetable oil
1/2 English hothouse cucumber, thinly sliced lengthwise
4 red radishes, trimmed, sliced
1 tablespoon distilled white vinegar
Pinch of sugar
Aleppo-style pepper (for serving)

1
Whisk mayonnaise, creme fraiche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp. pepper in a medium bowl to combine. Season sauce with salt.
2
Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.
3
Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.
4
Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.
5
Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

1568

kcal

Calories

103

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup mayonnaise, 1/2 cup creme fraiche, 1/4 cup buttermilk, 1/2 cup finely chopped parsley, and more.

Yes, Chicken Milanesa With Maggi Ranch Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Milanesa With Maggi Ranch Sauce

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