Skip to main content
万博官网
Search
Search

Chicken Milanesa With Maggi Ranch Sauce

4.6

(11)

Read Reviews Triangle
Chicken Milanesa with Maggie ranch sauce on a plate with sliced radishes and cucumbers.
Photo by Alex Lau

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

Ingredients

Serves 4

1 cup mayonnaise
1/2 cup crème fraîche
1/4 cup buttermilk
1/2 cup finely chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, plus more
Kosher salt
3/4 cup all-purpose flour
3 large eggs, room temperature
11/2 cups panko (Japanese breadcrumbs)
4 small skinless, boneless chicken breasts, pounded 1/4 inch thick
1/2 cup vegetable oil
1/2 English hothouse cucumber, thinly sliced lengthwise
4 red radishes, trimmed, sliced
1 tablespoon distilled white vinegar
Pinch of sugar
Aleppo-style pepper (for serving)

  1. Step 1

    Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp. pepper in a medium bowl to combine. Season sauce with salt.

    Step 2

    Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.

    Step 3

    Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.

    Step 4

    Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.

    Step 5

    Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Chicken Milanesa With Maggi Ranch Sauce?

Leave a Review

Reviews (11)

Back to Top Triangle

  • Question: how essential is the Maggi in this recipe? It sounds great overall but I don't like the idea of adding MSG to home cooked meals! Thanks for any info.

    • vtemes

    • Bend, OR

    • 8/2/2021

  • My only confusion is why make 2 cups of dressing for this dish? That’s 1/2 cup of dressing per chicken cutlet. I will make I will make 1/2 or less of the dressing the next time. Other than that, this recipe is outstanding! The crunchy chicken in with a creamy dressing and the lightly pickled vegetables on top is an amazing combination.

    • peggy20

    • Portland, OR

    • 3/25/2021

  • I have made this multiple times without modifications and it has become a staple in our house

    • keithca

    • Los Angeles

    • 3/22/2021

  • Sounds good, way too much effort!

    • Swandangler

    • Seattle

    • 7/30/2020

  • This is truly delicious! One of my favorites chicken dishes. My only change : I did not have buttermilk so I used half and half and added 1 extra Tablespoon of lemon juice. Red cabbage can be used instead of radish.

    • pattirobbinsartist

    • Arroyo Grande, CA

    • 4/23/2018

  • Delish! Only change was that I baked the chicken, was crunchy and perfect. Served with tomato and ricotta salad.

    • jessinparis

    • France

    • 7/18/2017

  • Sauce is amazing, pair it with the panko bread crumbs and it is to die for. Definitely recommend.

    • joshroy1997

    • Indianapolis, IN

    • 2/11/2017

  • I was served this dressing as a veggie dip by my wonderful friend in Bellingham WA and it was absolutely wonderful. Cant wait to try it with the chicken too!

    • Anonymous

    • Palo Alto, CA

    • 1/15/2017

  • The dressing is oh so good and I detest commercial ranch dressing. I made the recipe minus the cucumber and radish topping (had a salad instead). This recipe is a keeper and the dressing is going into my permanent cook book.

    • angiesue

    • 11/15/2016

  • I loved this - it tasted like a chicken ranch sandwich, in the best possible way. I made extra dressing and used it on a crunchy green salad, and I foresee myself making the dressing a lot in the future.

    • wordridden

    • Brighton, UK

    • 11/6/2016

  • It was absolutely fantastic!!

    • cherokeerms

    • San Antonio, TX

    • 10/13/2016

Tags Cutlet Chicken Breast Chicken Poultry Buttermilk Dairy Main Dinner Nut Free Fry Bon Appétit

See Related Recipes and Cooking Tips

Read More
Roast Chicken With Cognac Sauce
Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.
Ranch Dressing
The best ranch dressing doesn’t come from a bottle: it’s made from scratch with buttermilk, garlic and onion, and fresh herbs.
Grilled Chicken Pizza With Vodka Sauce
Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
Soy-Sauce-and-Tomato-Braised Chicken
Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.
Fried Chicken With Cranberry-Mustard Sauce
释放你的烤箱,让脆、crunchy, sage and thyme-y fried chicken this Thanksgiving.
Rosie Ranch Water
This variation on ranch water from Houston’s Rosie Cannonball brings sotol or mezcal and a spiced herbal salt to the refreshing tequila highball.
Tomato Salad With Jalapeño Ranch
This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.
Wedge Salad With Toasted Sesame-Seaweed Ranch
Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.