Craving a crispy, flavorful chicken dish with a touch of comforting creaminess? Look no further than Chicken Milanese with Creamy Corn Delight! This vibrant recipe combines the classic Italian favorite, Chicken Milanese, with a twist – a homemade corn cream that adds a burst of sweetness and richness. Imagine biting into a juicy, golden-brown chicken breast, perfectly coated in a crispy panko crust, and then savoring it alongside a smooth and flavorful corn cream. It’s a symphony of textures and tastes that will tantalize your taste buds and leave you wanting more.
Making Chicken Milanese with Creamy Corn Delight is surprisingly simple, requiring just a handful of ingredients and minimal culinary expertise. The key lies in achieving a perfectly crispy breading on the chicken. Dredging in flour, egg, and panko breadcrumbs creates a delightful contrast to the tender and juicy interior. The corn cream, on the other hand, is a canvas for creativity. Simply blend fresh corn kernels with milk and a touch of butter, resulting in a silky-smooth sauce that complements the chicken beautifully.
This recipe is perfect for a casual weeknight dinner or a fun weekend lunch. It’s also a crowd-pleaser, sure to impress your family and friends. So, skip the takeout and embark on a culinary adventure with this unique take on Chicken Milanese with Corn Cream.
Here’s your guide to creating this delicious dish
Ingredients:
Chicken:
- 4 boneless, skinless chicken breast fillets
- 100g of all-purpose flour
- 2 eggs, beaten
- 100g of panko breadcrumbs
- Salt and black pepper to taste
- 500ml of corn oil for frying
Corn Cream:
- 2 corn cobs
- 450ml of whole milk
- 40g of butter
- ½ onion, chopped
- Salt and black pepper to taste
Instructions:
Chicken:
- Season the chicken with salt and pepper.
- Dredge the chicken in the flour, then the eggs, then the panko breadcrumbs.
- Fry the chicken in hot oil (180 degrees Celsius) until golden brown.
- Drain on paper towels and set aside.
Corn Cream:
- Cut the kernels off the corn cobs.
- In a blender, combine the corn kernels, milk, butter, and onion.
- Blend until smooth.
- In a saucepan, melt the butter over medium heat.
- Add the onion and cook until softened.
- Add the corn mixture and cook until thickened.
- Season with salt and pepper to taste.
To serve:
Plate the chicken and top with the corn cream.
Here are some tips to make this recipe your own:
- Use any type of chicken fillet that you like.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
- Add some spices to the breading mixture, such as paprika, chili powder, or garlic powder.
- Serve the chicken with your favorite sides, such as rice, potatoes, or vegetables.
I hope you enjoy this recipe!
