A firm favourite in the Hungarian home usually made on the weekend or at family celebration. The type of meat can vary, most popular being pork, chicken or even veal which is a very similar dish to Veal Milanese.
This tender meat with a crispy coat goes very well with the buttery parsley potatoes and pickled red cabbage. Also served with chips, mashed potato, rice, rizi-bizi and pickled gherkins or green salad.
Ingredients (4 servings)
- 600g chicken breast
- 200g fine breadcrumbs
- 2 eggs
- 4 tablespoons of milk
- salt and pepper to taste
- 200g flour
- 500ml sunflower oil
How to make
- Flatten the chicken breasts by beating the pieces of meat. Every household in Hungary had a meat tenderiser hammer in the now retro era, my childhood, these days less so. One other method is to place the meat between two large pieces of clingfilm and gently pound with a rolling-pin. The meat just needs to be stretched a little and not beaten to a pulp. Season the meat with salt and freshly milled black pepper on each side.
- Crack the eggs into a dish and lightly beat them together with a splash of milk and some salt.
- Tip the breadcrumbs on to a large plate, on another plate the flour seasoned with salt and freshly milled black pepper.
- Dip each piece of flattened and seasoned chicken breast into the flour, then the beaten egg and then into the breadcrumbs. Shake off the excess breadcrumbs and lift the breaded piece onto yet another clean plate.
- Fry the meat on a gentle heat 3-4 minutes on each side or till crisp and golden brown.
- Drain on kitchen paper, and keep warm in a low oven while you cook the other pieces.
- Serve with buttery parsley potatoes.
Give the meat a garlic &milk marinade for incredible tenderness and mega tasty flavour. Finely chop 3 cloves of garlic and rub the chicken pieces on both side with it. Place the meat pieces in a shallow dish and just cover with milk. Chill for a few hours, even better, overnight in the fridge. Pat dry the pieces with a paper towel before use.