Does it happen to you that a smell can transport you to a different time and place? (not literately obvi) It happens to me a lot. Maybe because most of my precious memories revolve around food. Milanesa has that power. I used to go to Junior high only two blocks away from my mom’s house, we used to get out of school just about lunch time. I remember walking my way home with my friends, we’d get sad home was so close, we just wanted to keep walking and talking! like we didn’t talk enough during school time. So, like I said, we got out of school at lunch time. My mom’s house is at the top of a hill, I remember being tired and hungry but then as I got closer to the house I could smell my mom’s cooking … milanesa! Oh, I could recognized that smell from miles away. Nothing made me happier than coming home and see my mom in the kitchen making milanesa, my day was made. Saying good by to my friends was worth it (for that day anyway).
Every time I am in the kitchen making milanesa I remember those days. Lucky for me, I help my mom make milanesa so many times I can almost make it in my sleep. I make it for my family all the time. Everybody loves milanesa. You can make chicken or beef milanesa, the process is exactly the same. You just need a thin cut of meat. Most grocery stores already have this cut of meat ready for you. You can’t get it wrong.
For the marinate add 1 tablespoon of vinegar to 1 cup of milk. Place the chicken in a big bowl and cover with the milk mixture.
Cover the bowl with cling wrap and refrigerate for up to 1 hour.
Once the chicken is ready, put the crackers in a big zip top bag and crush them with a rolling pin until you have evenly fine crumbs. You can also do this in a food processer, pulse a few times until you get fine crumbs. Put the cracker crumbs on a large plate and set it aside.
Add the oil to a large skillet and turn your burner to medium high heat.
In a medium bowl, whisk together the eggs, mustard, Worcestershire sauce, salt and pepper.
Dip your chicken in your egg mixture, then coat it with the cracker crumbs.
Lower you heat to medium and cook the chicken 3-4 minutes each side until golden brown.
Put a paper towel on a plate and let your chicken rest on it, it will get rid of any excess of oil.
If your oil is getting low or burnt, you can wipe clean your skillet with a paper towel and add new oil. Make sure is hot before you add more chicken.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.