Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 boneless, skinless chicken breasts (2 lb / 900 g)
- 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp sweet paprika, 1/2 tsp garlic powder
- 1 cup (130 g) all-purpose flour + 2 tbsp for roux
- 2 large eggs + 2 tbsp milk + 1 tsp Dijon
- 1 cup (50 g) panko + 1/2 cup (50 g) fine breadcrumbs + 1/4 cup (25 g) grated Parmesan
- 2 large russet potatoes (1.5 lb / 680 g)
- 6 cups (1.4 L) neutral frying oil, divided
- 2 tbsp butter, 1 small onion, 1 garlic clove
- 1 cup (240 ml) whole milk + 1/4 cup (60 ml) heavy cream
- 2 cups (320 g) corn kernels, pinch nutmeg
- 4 oz (115 g) smoky bacon, 1 cup (150 g) peas, 1 tsp butter
- 2 ripe but firm bananas
- Banana batter: 1/2 cup (65 g) flour, 1/4 cup (30 g) cornstarch, 1/2 tsp baking powder, pinch salt, 1/2 cup (120 ml) cold seltzer
- Parsley and lemon wedges for serving
Do This
- 1. Pound chicken to 8 mm thick; season. Set up 3 bowls: seasoned flour; eggs + milk + Dijon; breadcrumbs + Parmesan.
- 2. Cut potatoes into 1 cm batons; soak 20 minutes, drain and dry. First-fry at 325°F/165°C for 4–5 minutes; drain on rack.
- 3. Bread chicken (flour, egg, crumbs). Shallow-fry at 350°F/175°C, 3–4 minutes per side to 165°F/74°C; hold on a rack at 200°F/95°C.
- 4. Creamed corn: sauté onion in 2 tbsp butter; add garlic. Stir in 2 tbsp flour; whisk in 1 cup milk + 1/4 cup cream. Add corn, nutmeg; simmer 3–4 minutes; season.
- 5. Bacon & peas: crisp bacon 4–5 minutes; add peas + 1 tsp butter; warm 1 minute; season.
- 6. Bananas: whisk batter (flour, cornstarch, baking powder, salt, cold seltzer). Dip halved bananas; fry at 350°F/175°C for 2–3 minutes until golden.
- 7. Finish fries: second-fry at 375°F/190°C for 2–3 minutes; salt. Plate chicken, spoon creamed corn, scatter peas and bacon, add fried banana and fries; garnish with parsley and lemon.
Why You’ll Love This Recipe
- Crispy, juicy chicken milanesa meets silky creamed corn for the ultimate comfort combo.
- Playful toppings: bright peas, smoky bacon, and a golden fried banana bring true porteño flair.
- Restaurant-quality results with home-cook-friendly steps and clear frying temps.
- Great for sharing: generous portions and a crowd-pleasing side of hot, crisp fries.
Grocery List
- Produce: 1 small onion, 1 garlic clove, 2 cups corn kernels (fresh or frozen), 2 large russet potatoes, 2 ripe but firm bananas, fresh parsley, 1 lemon, 1 cup frozen peas
- Dairy: 2 large eggs, whole milk, heavy cream, unsalted butter, grated Parmesan
- Pantry: Boneless skinless chicken breasts, smoky bacon, all-purpose flour, cornstarch, baking powder, panko and fine breadcrumbs, Dijon mustard, neutral frying oil, kosher salt, black pepper, sweet paprika, garlic powder, ground nutmeg
Full Ingredients
Chicken Milanesa
- 4 boneless, skinless chicken breasts (2 lb / 900 g)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1 cup (130 g) all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1 tsp Dijon mustard (optional but recommended)
- 1 cup (50 g) panko breadcrumbs
- 1/2 cup (50 g) fine dry breadcrumbs
- 1/4 cup (25 g) grated Parmesan
- Neutral oil for frying (about 2 cups / 500 ml), plus more as needed
Creamed Corn
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp all-purpose flour
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 2 cups (320 g) corn kernels (fresh or frozen, thawed)
- 1/4 tsp ground nutmeg
- Kosher salt and black pepper to taste
- 2 tbsp grated Parmesan (optional)
Peas and Bacon
- 4 oz (115 g) smoky bacon, cut into 1/2-inch (1.25 cm) pieces
- 1 cup (150 g) frozen peas
- 1 tsp unsalted butter
- Pinch kosher salt
Fried Banana
- 2 ripe but firm bananas, peeled and halved lengthwise
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/2 tsp baking powder
- Pinch kosher salt
- 1/2 cup (120 ml) very cold seltzer or club soda (plus 1–2 tbsp more if needed)
- Oil for frying (use fresh or clean oil at 350°F/175°C)
Fries
- 2 large russet potatoes (1.5 lb / 680 g), peeled if you like
- Oil for deep-frying (about 1 quart / 1 liter)
- Fine salt
To Serve
- Fresh parsley, chopped
- Lemon wedges
Step-by-Step Instructions
Step 1: Prep and season the chicken
Place each chicken breast between two sheets of parchment and pound to about 1/3 inch (8 mm) thickness. Pat dry. Season both sides with the salt, pepper, paprika, and garlic powder. Set up a breading station: one shallow dish with flour; a second with beaten eggs mixed with milk and Dijon; a third with panko, fine breadcrumbs, and Parmesan stirred together.
Step 2: Start the fries (first fry)
Cut potatoes into 3/8-inch (1 cm) batons. Soak in cold water 20 minutes to remove excess starch, then drain and dry thoroughly. Heat oil to 325°F (165°C) in a deep pot. Fry in batches for 4–5 minutes until pale and tender but not browned. Drain on a wire rack. Reserve for the final fry later.
Step 3: Bread and fry the milanesas
Heat 1/2 inch (1.25 cm) of oil in a large skillet to 350°F (175°C). Working one piece at a time, dredge chicken in flour (shake off excess), dip in egg, then press into the breadcrumb mix until fully coated. Fry 2 cutlets at a time, 3–4 minutes per side, until deep golden and cooked through (165°F/74°C internal). Drain on a rack and keep warm in a 200°F (95°C) oven while you make the toppings.
Step 4: Make the creamed corn
In a saucepan over medium heat, melt butter. Add onion and cook 3–4 minutes until translucent; stir in garlic for 30 seconds. Sprinkle in flour and cook 1 minute, stirring. Gradually whisk in milk and cream until smooth. Add corn, nutmeg, a pinch of salt, and pepper. Simmer 3–4 minutes until thick, spoonable, and glossy. Stir in Parmesan if using. Keep warm over very low heat, stirring occasionally.
Step 5: Crisp the bacon and warm the peas
In a small skillet over medium heat, cook bacon until crisp, 4–5 minutes. Scoop out bacon to a paper towel; pour off all but 1 tsp fat. Add peas and 1 tsp butter; cook 1 minute just to warm and gloss. Season with a pinch of salt. Combine peas with bacon or keep separate for neat plating.
Step 6: Fry the bananas
In a bowl, whisk flour, cornstarch, baking powder, and a pinch of salt. Whisk in very cold seltzer to a thick, smooth batter (about like pancake batter). Heat oil to 350°F (175°C). Dip banana halves to coat and fry 2–3 minutes, turning once, until evenly golden. Drain on a rack and lightly salt.
Step 7: Finish fries and plate
Raise the oil to 375°F (190°C). Fry the potatoes a second time until crisp and golden, 2–3 minutes. Drain and season with fine salt. To plate, set a crisp chicken milanesa on each plate. Spoon a generous band of creamed corn across the top. Scatter bacon and peas over the corn. Nestle a fried banana on the side and add a mound of hot fries. Garnish with parsley and lemon wedges.
Pro Tips
- For extra crunch, mix panko with fine breadcrumbs and press firmly so the coating adheres well.
- Rest breaded chicken 5 minutes before frying to reduce coating slough-off.
- Keep the bananas’ batter cold; the temperature contrast helps a lighter, crisper shell.
- Use a thermometer for oil and chicken; accurate temps are the secret to crisp without greasiness.
- Hold fried items on a wire rack (not paper towels) to preserve crunch.
Variations
- Lighter oven milanesa: Spray breaded cutlets and bake at 425°F (220°C) on a rack for 15–18 minutes, flipping once.
- Plantain twist: Swap bananas for ripe-but-firm plantains for a heartier, less sweet note.
- Cheesier corn: Fold in 1/2 cup shredded provolone or mozzarella for a richer topping.
Storage & Make-Ahead
Bread chicken up to 24 hours ahead; refrigerate uncovered on a rack. Creamed corn can be made 2 days in advance and reheated gently with a splash of milk. Bacon can be cooked 1 day ahead; warm with peas just before serving. Fries and fried bananas are best fresh; if needed, re-crisp fries in a 425°F (220°C) oven for 8–10 minutes. Cooked chicken keeps 2 days refrigerated; reheat on a rack at 375°F (190°C) for 10–12 minutes. Uncooked breaded chicken can be frozen on a sheet pan, then bagged up to 1 month; bake from frozen at 400°F (205°C) for 18–22 minutes.
Nutrition (per serving)
Approximate: 1150 kcal; 45 g protein; 110 g carbohydrates; 55 g fat; 12 g saturated fat; 9 g fiber; 1750 mg sodium. Values will vary with oil absorption and exact portion sizes.
