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Bon Appétit

Chicken Milanesa With Ranch Sauce

4.9

(42)

Image may contain Dish Food Meal Platter and Plant
Alex Lau

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

Recipe information

  • Yield

    4 Servings

Ingredients

1

cup mayonnaise

½

cup crème fraîche

¼

cup buttermilk

½

cup finely chopped parsley

1

tablespoon fresh lemon juice

1½

teaspoons Maggi seasoning sauce (can swap with soy sauce)

½

teaspoon garlic powder

½

teaspoon onion powder

½

teaspoon freshly ground black pepper, plus more

Kosher salt

¾

cup all-purpose flour

3

large eggs, room temperature

1½

cups panko (Japanese breadcrumbs)

4

small skinless, boneless chicken breasts, pounded ¼ inch thick

½

cup vegetable oil

½

English hothouse cucumber, thinly sliced lengthwise

4

red radishes, trimmed, sliced

1

tablespoon distilled white vinegar

Pinch of sugar

Aleppo-style pepper (for serving)

Preparation

  1. Step 1

    Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and ½ 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.

Nutrition Per Serving

Calories (kcal) 980 Fat (g) 70 Saturated Fat (g) 17 Cholesterol (mg) 270 Carbohydrates (g) 49 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 40 Sodium (mg) 710
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Reviews (42)

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  • Yummmmmmmmmmmmmmmmmmmm. Decadent. I have a gluten intolerance so I subbed corn starch in instead of flour and used gluten free panko and that worked really well! Also, marinated the chicken in buttermilk for 24 hours since I wasn’t sure what to do with the rest of the buttermilk. It resulted in a seriously juicy chicken breast. Next time I’ll try to lighten up the ranch a bit, it’s a bit rich as is, but it’s so dang good.

    • Joss from Texas

    • 6/10/2024

  • Bon Appetit is filled with outstanding recipes, and in my experience, has more winners than any other recipe website. So it means a lot to say this recipe may be the best I’ve tried. It is truly fantastic. Because we want to make this regularly, I lighten it up a bit. I use chicken tenderloins, and I toast the panko on a pan in the oven with maybe a teaspoon of oil mixed in. Then I dredge the tenderloin in a mixture of Dijon/mayo/egg yolk, then in the toasted (and now golden) panko. Then, bake on a wire rack until cooked through. This really lightens the chicken while keeping the breading super crispy and still rich tasting. I also top this with fresh dill and parsley and really lean into the cucumber because we always fight over it. A beloved household favorite!

    • Anonymous

    • Minnesota

    • 12/18/2023

  • This dish is DELICIOUS!

    • Tina Rolen

    • Knoxville, Tennessee

    • 3/4/2023

  • This is my family’s #1 favorite recipe. I was hesitant to make it bc the ranch and cucumber combined with the breaded chicken sounded odd but trust me, it ALL works together. It is a bit of a time consuming recipe, it’s not difficult, just takes extra time for prep, cooking and clean up but it’s worth it.

    • LisaG

    • Houston

    • 10/26/2022

  • All of the 5-star reviews ain’t wrong- this is a delicious recipe. I initially thought it seemed a bit odd but it is dang good! Make it- you’ll be glad you did.

    • LoveGelato

    • Boulder CO

    • 8/23/2022

  • Loved this recipe! But coming back here to say that I now add Maggi to any sort of ranch-like sauce or dressing I make at home. I LOVE the extra savoriness from it.

    • CJ

    • San Diego, CA

    • 7/13/2022

  • Delicious! My family loved it!

    • Anonymous

    • 7/13/2022