Chicken Milanesas with Creamy Morita Noodles

a combo you didn't know you needed
90 min
8–10
Medium

They can exist on their own, but together..

These are so decadent. There’s something magical that happens when you take a traditional Italian cream sauce base and just add some Mexican dried chiles, like moritas. You’re not getting a ton of heat, just smoky deliciousness.

I developed this recipe to top the Creamy Morita Noodles, but chicken milanesas can certainly exist on their own. I grew up with milanesas topped with tomato sauce and cheese, or in a torta, or even stuffed into a poblano. Or simply served with a squeeze of lime and fresh salsa on the side.

Preparation

Ingredients

  • For Creamy Morita Noodles
  • 12–15 ounces dried egg noodles
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ½ medium white onion, minced (about ½ cup)
  • 4 garlic cloves, thinly sliced
  • 1–2 tablespoons morita chile flakes
  • 6 Roma tomatoes, chopped, seeds removed
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 bunch basil, chopped
  • Flaky sea salt and freshly ground black pepper
  • 1 tablespoon fresh oregano, chopped (optional)
  • For Chicken Milanesas
  • ½ cup extra-virgin olive oil, divided
  • 2 (10-ounce) boneless, skinless chicken breasts
  • ⅓ cup all-purpose flour
  • 2 teaspoons garlic salt
  • 2 large eggs
  • 1 cup panko bread crumbs
  • ½ cup finely shredded Parmesan cheese
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic flakes
  • 1 teaspoon onion flakes
  • 1½ teaspoons fresh thyme
  • 1½ teaspoons fresh rosemary, chopped
  • Flaky sea salt and freshly ground black pepper
  • Matriarca Salsa Macha, for garnish

Instructions

  1. For Creamy Morita Noodles: Bring a large pot of generously salted water to a boil. Cook the noodles according to the package directions. Drain, reserving 1 cup of the pasta water.
  2. Heat the butter and olive oil in a large sauté pan over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the morita chile flakes and cook for about 30 seconds.
  3. Add the tomatoes and simmer for about 4 minutes. Stir in the reserved pasta water and heavy cream. Simmer for about 10 minutes, allowing the sauce to reduce slightly.
  4. Stir in the Parmesan cheese and basil until melted and creamy. Season with flaky sea salt, black pepper, and the oregano, if using.
  5. Add the cooked noodles and toss until evenly coated. Keep warm while preparing the chicken.
  6. For Chicken Milanesa: Preheat the oven to 375°F. Lightly oil a large rimmed baking sheet.
  7. Butterfly each chicken breast in half to create four thin cutlets. Cover with plastic wrap and gently pound to an even ¼-inch thickness.
  8. In one shallow dish, whisk together the flour and garlic salt. In a second shallow dish, whisk the eggs until blended. In a third shallow dish, combine the panko bread crumbs, Parmesan cheese, oregano, garlic flakes, onion flakes, thyme, and rosemary.
  9. Season both sides of the chicken with flaky sea salt and black pepper. Dredge each cutlet in the flour mixture, then dip into the eggs, allowing the excess to drip off. Press each piece firmly into the panko mixture until evenly coated.
  10. Arrange the breaded chicken in a single layer on the prepared baking sheet. Lightly drizzle with the remaining olive oil.
  11. Bake until the chicken is golden brown and cooked through, about 1 hour, checking occasionally.
  12. Serve each crispy chicken milanesa over a bed of Creamy Morita Noodles. Finish with a generous spoonful of Matriarca Salsa Macha over the chicken and noodles for a crunchy, smoky, chile-forward finish. Garnish with fresh basil, grated Parmesan, and a squeeze of fresh lime, if desired. Enjoy!

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