Chicken Milanese – Italian Fried Chicken

Chicken Milanese – Italian Fried Chicken

Chicken milaneseChicken Milanese is the poultry version of Cotoletta alla Milanese, a signature Italian dish that is said to have originated in Milan.

Cotoletta alla Milanese is more popularly known as Veal Mianese,  veal cutlet that’s breaded and fried. Chicken Milanese uses thinly sliced chicken breast that’s breaded and fried.  So basically it’s Italian fried chicken.

Chicken Milanese is one of my favorite dishes.  It’s very versatile.  If you add tomato sauce and a slice of mozzarella cheese you’ve got Chicken Parmesan; add a lemony sauce and capers, you’ve got Veal Picatta!

Traditionally Chicken Milanese is rolled in seasoned breadcrumbs.  In my version I use Mochiko Sweet Rice Flour instead.  The Mochiko Sweet Rice Flour gives my Chicken Milanese a crispy coating while keeping the chicken moist and juicy.

I like to serve Chicken Milanese with either a simple green salad for a light entree or with a pasta dish for a heartier meal.  I usually serve it with my Easy Baked Manicotti, a pasta tube filled with a spinach cheese mixture and baked with pasta sauce and mozzarella cheese.  But really you can pair Chicken Milanese with any kind of pasta and your favorite homemade or bottled pasta sauce.

Here’s my recipe!

Ingredients:

4 Boneless Skinless Chicken Breasts – Sliced in half horizontally to make thinner slices

1 Egg

1/2 Cup milk

1/2 Tsp. Salt

1/2 Tsp. Ground Black Pepper

1/2 Tsp. Garlic Powder

1 1/2 Cup Mochiko Sweet Rice Flour

1 Tbs. Garlic – Finely minced

1 Tbs. Italian Seasoning

1/2 Cup Fresh Parmesan Cheese – Finely grated

Olive oil for frying

Your favorite pasta dish.  Click here for my Easy Baked Manicotti recipe!

 

Directions:

Make your pasta dish or green salad.

Slice chicken breasts in half horizontally making 2 thin slices.

Pound the breast halves with a kitchen mallet until they are very thin.

Heat about 1/2″ olive oil in frying pan.

Beat egg and milk together.

Add salt, pepper, and garlic powder and mix will.

Mix dry ingredients together in a shallow bowl or dish.

Dip each chicken slice in egg mixture, allow excess liquid to drip off.

Roll chicken slice in flour mixture.  Shake off excess flour.

Gently place chicken into hot oil.

Fry chicken for about 5 minutes then turn over to cook other side.

Fry another 3-5 minutes or until chicken is golden brown.

Drain on paper towel.

Arrange in serving dish and serve with green salad or a side dish of pasta.

 

 

Chicken Milanese
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Chicken Milanese
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Ingredients
Servings:
Instructions
  1. Make your pasta dish or green salad.
  2. Slice chicken breasts in half horizontally making 2 thin slices.
  3. Pound the breast halves with a kitchen mallet until they are very thin.
  4. Heat about 1/2" olive oil in frying pan.
  5. Beat egg and milk together.
  6. Add salt, pepper, and garlic powder and mix will.
  7. Mix dry ingredients together in a shallow bowl or dish.
  8. Dip each chicken slice in egg mixture, allow excess liquid to drip off.
  9. Roll chicken slice in flour mixture. Shake off excess flour.
  10. Gently place chicken into hot oil.
  11. Fry chicken for about 5 minutes then turn over to cook other side.
  12. Fry another 3-5 minutes or until chicken is golden brown.
  13. Drain on paper towel.
  14. Arrange in serving dish and serve with green salad or a side dish of pasta.
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Cheddar Biscuits Recipe – Just Like Red Lobster’s! (Well Almost)

Cheddar Biscuits Recipe – Just Like Red Lobster’s! (Well Almost)

I have to admit I’m not really a big fan of Red Lobster.  As far as seafood restaurants go there are many better ones than this big box chain.  But every so often I drag my husband, who does not eat seafood at all, to suffer thru a meal mediocre meal of chicken or steak at our local Red Lobster.  I don’t go for their seafood dishes at all, I go because I have a craving for their famous Cheddar Bay Biscuits!

I love those melt in your mouth buttery cheddar biscuits served fresh from their oven.  In my opinion that’s the best thing they serve at Red Lobster, and it’s free!  But at our Red Lobster they seem so stingy with those cheddar biscuits, bringing just one biscuit per person.  I’d gladly pay for those cheddar biscuits rather than practically have to beg the server for another round.  We’re usually told they serve them so sparingly so that you can savor them oven hot.  I’m not convinced.  I think it’s more likely that the oven can’t keep up with the demand.  I mean everyone I know goes to Red Lobster just for those biscuits!

A couple of years ago I found the Red Lobster Cheddar Bay Biscuit mix at Sam’s Club.  It comes in a huge box with enough mix to whip up a ton of them.  I admit I bought a box.  It was okay, but you do have to add your own shredded cheese and butter. So basically you get a huge box of glorified Bisquick with packets of seasoning.  So I figured I can do this without the mix, after all I worked for Popeye’s Fried Chicken many years ago and we made biscuits.  How hard can it be?

Biscuits are pretty straight forward if you have a box of Bisquick in your pantry.  It’s basically Bisquick and liquid, milk, buttermilk, or water.  But was there a secret to those yummy Cheddar Bay Biscuits?  Well I went on a quest and with a bit of trial and error came up with this Cheddar Biscuits Recipe.

Okay they’re not exactly the same, but they come pretty close.  The best thing is you don’t have to leave home to have some.  Just be sure you stock some Bisquick in the pantry!

 

 

Cheddar Biscuits

Biscuit Ingredients:

2 1/2 Cup Bisquick

1/2 Cup cold butter – sliced into squares

1 Cup Cheddar Cheese – shredded

3/4 Cup Milk

1/2 Tsp. Garlic Powder

Topping:

1/4 Cup Melted Butter

1 Tsp. Garlic Powder

1/2 Tsp. Parsley Flakes

Directions:

Biscuits

Pre-heat oven to 425º

Cut cold butter squares into Bisquick.  Use a pastry blender or 2 forks.  Do not over mix.  Dough should be coarse and crumbly.

Stir in the rest of the biscuit ingredients.  Do not over mix, just be sure the dry ingredients are mixed in.

Dough will be lumpy and sticky, but it should hold together, not loose.

Drop spoonfuls of dough onto a parchment covered baking sheet – you should get about 10-12 biscuits

Bake for 12 – 15 minutes or until tops are golden brown.

Topping:

Stir parsley and garlic powder into the melted butter.

Brush on tops of biscuits as soon as they come out of the oven.

Serve hot.

Cheddar Biscuit Recipe - Just Like Red Lobsters! (Almost)
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Servings
12 Biscuits
Servings
12 Biscuits
Cheddar Biscuit Recipe - Just Like Red Lobsters! (Almost)
Print Recipe
Servings
12 Biscuits
Servings
12 Biscuits
Ingredients
Biscuit
Topping
Servings: Biscuits
Instructions
Biscuits
  1. Pre-heat oven to 425º
  2. Cut cold butter squares into Bisquick. Use a pastry blender or 2 forks. Do not over mix. Dough should be coarse and crumbly.
  3. Stir in the rest of the biscuit ingredients. Do not over mix, just be sure the dry ingredients are mixed in. Dough will be lumpy and sticky, but it should hold together, not loose. Drop spoonfuls of dough onto a parchment covered baking sheet - you should get about 10-12 biscuits
  4. Bake for 12 - 15 minutes or until tops are golden brown
Topping
  1. Stir parsley and garlic powder into the melted butter.
  2. Brush on tops of biscuits as soon as they come out of the oven.
  3. Serve hot.
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Lumpiang Sariwa (Fresh Spring Rolls) Recipe

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

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Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia.  Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.  

In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert.  It is served during many occasions;  Christmas, New Year’s Eve, and specially During Fiesta Season.

Fresh Lumpia has three parts,  the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.

This is my version for Lumpiang Sariwa or Fresh Spring Rolls. For Fried Lumpia recipe please click here! Enjoy!

 

Ingredients:

For the filling and garnish:

½ lb pork, thin sliced

1 cup shrimp, shelled and de-veined

1 pack  tofu, sliced in strips

2 cups sweet potato, cubed

1 ½ cup carrots, julienned

6 pcs. Lettuce leaves

2 cups baguio beans (string beans), chopped

1 lb cabbage, shredded

½ cup cilantro, chopped

2 tbsp. patis (fish sauce)

1 medium size onion, chopped

½ cup peanuts, crushed

3 tbsp garlic, minced

1 pc. pork cube, (pork stock )

½ cup water

For the wrapper:

1 cup all-purpose flour

1½ cups milk

2 eggs

½ tsp. salt

2 tbsp. cooking oil

For the sauce:

2 tbsp. corn starch, diluted in 4 tbsp. water

½ cup brown sugar

1 tbsp. soy sauce

1 tbsp. garlic, minced

½ pork cube

2 cups water

 Directions:

For the filling:

In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.

Add the pork and cook until color turns light brown.

Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.

Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.

Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.

Add the fish sauce and mix then set aside.

For the Wrapper: 

Crack the eggs in a mixing bowl, beat and add the milk while beating.

Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.

Spray oil or grease butter in a pan over medium heat.

Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.

Cook until the top part of the mixture is dry “about 2 minutes”.

Remove the cooked mixture and place in a flat plate using a spatula then set aside.

For the sauce:

Pouring water in a sauce pan and bring to a boil.

Add the brown sugar and pork cubes.

Add  salt to taste and soy sauce then mix well.

Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.

Final Direction:

Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.

Spoon the filling and place in the middle of the wrapper over the lettuce leaf.

Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce at the top of  your fresh lumpia and garnish with minced garlic and crushed peanuts.

Serve at its freshness,

 

Share and Enjoy!!!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe
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Lumpiang Sariwa (Fresh Spring Rolls) Recipe
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Ingredients
Servings:
Instructions
  1. For the filling:
  2. In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.
  3. Add the pork and cook until color turns light brown.
  4. Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.
  5. Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.
  6. Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.
  7. Add the fish sauce and mix then set aside.
  8. For the Wrapper:
  9. Crack the eggs in a mixing bowl, beat and add the milk while beating.
  10. Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.
  11. Spray oil or grease butter in a pan over medium heat.
  12. Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.
  13. Cook until the top part of the mixture is dry “about 2 minutes”.
  14. Remove the cooked mixture and place in a flat plate using a spatula then set aside.
  15. For the sauce:
  16. Pouring water in a sauce pan and bring to a boil.
  17. Add the brown sugar and pork cubes.
  18. Add salt to taste and soy sauce then mix well.
  19. Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.
  20. Final Direction:
  21. Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.
  22. Spoon the filling and place in the middle of the wrapper over the lettuce leaf.
  23. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
  24. Pour the sauce at the top of your fresh lumpia and garnish with minced garlic and crushed peanuts.
  25. Serve at its freshness,
  26. Share and Enjoy!!!
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Champorado:  Filipino Chocolate Rice Porridge

Champorado: Filipino Chocolate Rice Porridge

Champorado

During the galleon trade between Mexico and Philippines some Mexican traders stayed in the Philippines and brought with them their Champurrado a warm thick chocolate drink made with corn flour and milk or water.   Filipinos eventually changed the recipe and turned it into champorado a chocolate rice porridge. 

In our country Champorado is usually served for breakfast and merienda. Some recipes use left over rice.  It’s one way of turning cold rice into something yummy.

Another way to make champorado is  with  glutinous rice (Galapong).  Glutinous rice is thicker and more flavorful. Many times champorado is eaten with “tuyo” salted dried fish.  The salty fish paired with the sweet chocolate porridge makes for a lovely contrast.

Here’s my version of Champorado.  You gonna love this!  Pair it with fried dried fish,  perfect!

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) Treat and Filipino Beef Empanada Recipe!

Checkout 51 Home

Ingredients:

1 cup glutinous short grain sweet rice

1 cup milk

2-3 cups water

100 g unsweetened chocolate  bar or 1 cup unsweetened cocoa powder

1/2 cup brown sugar

 

Directions:

Wash  rice and soak for at least 30 minutes.

Place rice and water in a saucepan; bring to a boil. Reduce heat to low, cover and cook for about 25 minutes.

Add chocolate (or cocoa powder) and sugar, stir and mix well. If it gets too thick, add more milk.

Serve in a bowl with swirls of milk on top, serve while it’s hot.

 

Share and Enjoy!!!

champorado
Chocolate Rice Porridge (Philippine Champorado) Recipe!!!
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Servings
4-5 people
Servings
4-5 people
champorado
Chocolate Rice Porridge (Philippine Champorado) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Wash rice and soakfor at least 30 minutes.
  2. Place rice and water in a saucepan; bring to a boil. Reduce heat to low, cover and cook for about 25 minutes.
  3. Add chocolate or cocoa powder)and sugar, stir and mix well. If it gets too thick, add more milk.
  4. Serve in a bowl with swirls of milk on top, serve while it’s hot.
  5. Share and Enjoy!!!
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Filipino Beef Empanada Recipe!!!

Filipino Beef Empanada Recipe!!!

Beef Empanada

Empanada also called pastel in Portuguese and pate in Haitian Creole is stuffed bread or pastry baked or fried in many countries. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.

Beef empanada is a half-moon-shaped turnover with a semi-sweet dough and savory beef filling. The meat is cooked with vegetables like potatoes, bell pepper and green peas, onions, and more.  It’s up to you. But for now I will give you my  version of Filipino Beef Empanada.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle Dish and Biko (Sweet Rice Cake) Treat!

 

Ingredients:

Crust Ingredients:

2½ cups flour

8 oz. (2 sticks) butter

⅓ cup water ice cold water

3 tbsp. sugar

1 tsp. salt

Meat Filling Ingredients:

½ pound ground beef

½ cup tomato sauce

1 pc. carrot, peeled and diced

1 pc. small potato, peeled and diced

½ pc. small onion, peeled and chopped

½ cup frozen sweet peas, thawed

1 clove garlic, peeled and minced

½ cup water

1 tbsp. oil

¼ cup raisins

1 tbsp. salt or salt to taste

¼ tsp. pepper or more

Egg Wash Ingredients:

1 pc. egg

1 tbsp. milk

⅛ tsp. salt

 

Directions:

Crust:

Cut butter into cubes and freeze for about 1 hour.

In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.

Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

Filling:

In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.

Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.

Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.

Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Season with salt and pepper to taste. In a colander, drain excess liquid.

Assembly:

Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin.

Gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using inverted bowl or round biscuit cutter, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough.

On a flat work surface, lay dough circle and spoon about a heaping tbsp. of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly.

Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.

Make egg wash by whisking together eggs, milk and salt in a bowl.

On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.

Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.

Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

 

 

 

beef empanada
Filipino Beef Empanada Recipe!!!
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beef empanada
Filipino Beef Empanada Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
Crust
  1. Cut butter into cubes and freeze for about 1 hour.
  2. In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.
  3. Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
  4. Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.
Filling
  1. In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.
  2. Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.
  3. Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.
  4. Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Season with salt and pepper to taste. In a colander, drain excess liquid.
Assembly
  1. Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin.
  2. Gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using inverted bowl or round biscuit cutter, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough.
  3. On a flat work surface, lay dough circle and spoon about a heaping tbsp. of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly.
  4. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
  5. Make egg wash by whisking together eggs, milk and salt in a bowl.
  6. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
  7. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
  8. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.
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