India x Argentina
Rava crusted chicken milanesa
Buenos Aires' favourite cutlet gets the Mangalorean rava fry treatment.
50 minTime
46 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original677kcalsame
46 gproteinsame
7 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the cutlets with chilli, turmeric, pepper, ginger garlic paste, lemon juice and 1 tsp salt. Rest 15 minutes.
- 2Boil the potatoes in salted water on medium heat for 18 minutes until soft. Drain.
- 3Mash with warm milk and half the butter. Melt the rest of the butter, crackle cumin and curry leaves 20 seconds and fold in.
- 4Mix rava and breadcrumbs with a pinch of salt. Dip each cutlet in egg, then press into the crumb on both sides.
- 5Shallow fry in oil on medium heat, 3 to 4 minutes a side, until deep golden and no pink remains inside. Drain.
- 6Toss the rocket, tomato and onion with lemon juice and salt. Serve the milanesa on the mash with the salad and lemon wedges.
Serve it like this
Swoosh the curry leaf mash across a warm plate and lay the milanesa half on it. Pile the salad high beside it and add a lemon wedge.
