Stuffed Chicken Milanese (Cordon Bleu with Bacon) on Creamy Puree

45 min
This is an elevated version of the classic Milanese. It consists of an open chicken breast in the shape of a book, seasoned and filled with layers of ham, Edam cheese or similar, fresh basil leaves and crispy bacon. Then, it is carefully closed, breaded through flour, egg and breadcrumbs (panko for extra crunch), and fried until a perfect golden brown and a super crispy outside. When cut, it reveals a juicy interior with the melted cheese and all the flavors of the filling. It is served over a smooth and creamy yellow mashed potato made with butter and evaporated milk.

INGREDIENTES

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2
Porciones

HERRAMIENTAS

  • + Cutting board and well sharpened knife.
  • + Bacon pan.
  • + Film paper.
  • + Medium pot for the puree.
  • + Balloon whisk.
  • + 3 deep plates for breading
  • + Deep pot or pan for frying the Milanese.
  • + Kitchen tongs and skimmer.

INSTRUCCIONES

Step 1:

Prepare the brisket. Open each half of the brisket with a butterfly cut, without separating the parts, to obtain a larger and thinner fillet. Season on both sides with salt and pepper.

Step 2:

Fill. Brush the inside of each steak with mustard. Sprinkle garlic powder and oregano. Place a layer of fresh basil leaves, followed by cheese slices, ham and finally crispy bacon.

Step 3:

Form the Package. Carefully fold the brisket over itself, enclosing the filling. Wrap the stuffed chicken “package” tightly in plastic wrap, giving it a compact, oval shape. Keep it in the freezer for 1 hour to keep its shape.

Step 4:

Prepare the Puree. While the chicken cools, cook the potatoes. Place the potato pieces in a pot, cover them with water, add salt and cook until they are very soft. Drain them.

Step 5:

Make the Creamy Puree. Return the cooked potatoes to the pot (without water). Add the butter and evaporated milk. Using a balloon whisk or a potato press, mash and whisk vigorously until a smooth, creamy puree is obtained. Rectify the salt. Reserve hot.

Step 6:

Apanar la Milanesa. Remove the chicken from the freezer and remove the plastic wrap. Prepare three deep plates: one with flour, one with beaten eggs and the third with breadcrumbs (panko). Pass the chicken package first through flour (covering well), then through the beaten egg (make sure it is completely bathed) and finally through the breadcrumbs (press gently so that it sticks well on all sides).

Step 7:

Fry. Heat plenty of oil in a deep pot or skillet over medium heat (about 170°C/340°F). Carefully dip the breaded Milanese into the hot oil. Fry it for about 5-7 minutes per side, until golden brown, crisp, and well cooked inside.

Step 8:

Serve. Remove the milanese from the oil and let it drain briefly on absorbent paper. Serve a generous bed of the creamy puree on a plate. Cut the stuffed Milanese in half (to show the inside) and place it over the puree. Enjoy immediately!

TIPS

  • + Frozen Food is Key: Freezing film-wrapped stuffed chicken for an hour is the secret to keeping its shape during breading and frying, and so that the cheese doesn't escape too soon.
  • + Panko for the Crunch: Using panko (Japanese breadcrumbs) instead of traditional breadcrumbs ensures a much crispier and more airy crust.
  • + Medium Temperature Frying: Fry the Milanese over medium heat, not too high. This allows the chicken to cook completely on the inside before the outside burns.
  • + Puree without a Blender: For the perfect yellow potato mash, avoid the blender (it makes it gummy). Use a potato press or balloon whisk for ideal texture.
  • + Variety in the filling: Feel free to experiment with the filling. You can use other types of cheese (such as Swiss or Gouda), spinach instead of basil, or even sautéed mushrooms.