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milanesa-de-pollo-rellena-(cordon-bleu-con-tocino)-sobre-pure-cremoso-stuffed-chicken-milanese-(cordon-bleu-with-bacon)-over-creamy-mashed-potatoes

Esta es una versión elevada de la clásica milanesa. Consiste en una pechuga de pollo abierta en forma de libro, sazonada y rellena con capas de jamón, queso Edam o similar, hojas de albahaca fresca y tocino crujiente. Luego, se cierra cuidadosamente, se empana pasando por harina, huevo y pan rallado (panko para extra crunch), y se fríe hasta obtener un dorado perfecto y un exterior súper crocante. Al cortarla, revela un interior jugoso con el queso derretido y todos los sabores del relleno. Se sirve sobre un puré de papa amarillo, suave y cremoso, hecho con mantequilla y leche evaporada. [This is an elevated version of the classic breaded cutlet. It consists of a chicken breast opened like a book, seasoned and stuffed with layers of ham, Edam cheese or similar, fresh basil leaves, and crispy bacon. Then, it is carefully closed, breaded by passing through flour, egg, and breadcrumbs (panko for extra crunch), and fried until it achieves a perfect golden color and a super crispy exterior. When cut, it reveals a juicy interior with melted cheese and all the flavors of the filling. It is served over a smooth and creamy yellow potato puree, made with butter and evaporated milk.]

Ingredients