“Buenazo Style” Chicken Milanese Sandwich with Double Sauce (Huancaína and Chimichurri)

30 min
This sandwich is an explosion of Peruvian and Argentinian flavors in one bite. The star is a large and generous chicken Milanese, breaded to perfection and fried until ultra crisp and golden. It is served hot on toasted brioche, topped with a slice of melted Edam cheese or similar. The magic continues with layers of laminated avocado, a fresh and vibrant chimichurri (with parsley, cilantro, chillies and rosemary), and a creamy homemade huancaine sauce. It is a strong sandwich, full of textures and with a combination of sauces that makes it absolutely irresistible.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Deep pot or pan for frying.
  • + 3 deep plates for breading
  • + Immersion blender or blender.
  • + Small bowl for chimichurri.
  • + Frying pan for toasting bread.
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

Prepare the Sauces.

  • Chimichurri: In a bowl, combine parsley, cilantro, garlic, yellow pepper, red pepper, rosemary, oregano, salt and pepper. Pour in the olive oil and vinegar, and stir well. Let it rest.
  • Huancaine: In a blender, place the chopped yellow pepper, garlic, fresh cheese, soda crackers, a splash of milk, a drizzle of oil, salt and pepper. Blend until you get a creamy and smooth sauce.
Step 2:

Apanar la Milanesa. Season the flattened chicken fillets with salt and pepper. Pass them in the following order: first through flour (shake off the excess), then through the beaten egg (drain the excess) and finally through the breadcrumbs (press well so that it sticks).

Step 3:

Fry the Milanese. Heat plenty of oil in a deep skillet over medium-high heat. Fry the milaneses for 3-4 minutes per side, until golden brown and cooked through. Remove them on absorbent paper.

Step 4:

Assemble the sandwich. Cut the brioche breads in half and toast them lightly in a pan.

Step 5:

Building Flavor. Spread a good layer of huancaine sauce on the base of the bread. Place the hot Milanese cheese on top. Immediately, cover the milanese with the cheese slice so that it melts in the heat.

Step 6:

The Final Toppings. Arrange the avocado slices on top of the cheese. Add a generous spoonful of chimichurri over the avocado. Pour in some more huancaina sauce. Cover with the other half of the bread.

Step 7:

Serve. Cut the sandwich in half to appreciate the layers and serve immediately.

TIPS

  • + Fine and Large Milanese: For a spectacular sandwich, the chicken fillet must be large (that sticks out of the bread!) and be well flattened. This ensures quick cooking and a crisp texture.
  • + Double Ají at Chimichurri: The combination of yellow pepper and chili pepper (or ají limo/rocoto as in the video) gives chimichurri a spicy and fresh Peruvian touch that cuts through the frying fat.
  • + Toasted Brioche Bread: Using soft, slightly sweet bread such as brioche, and toasting it, creates the perfect base. It is soft on the inside but with a firm base that supports all the ingredients without getting wet.
  • + Order Matters: Placing the cheese directly on the hot Milanese cheese is key to making it melt perfectly, creating that creamy and delicious layer.
  • + Don't Be Stingy with Sauces! : The magic of this sandwich is in the combination of herbal and acidic chimichurri with the creaminess of huancaine. Use both generously!