PEITO DE FRANGO À MILANESA PERFEITO

Summary

In this video, Chef Guilherme Guzela teaches viewers how to make crispy and flavorful chicken Milanese. He emphasizes the importance of selecting fresh chicken breasts and seasoning them properly with spices like lemon pepper, curry, or paprika. The recipe highlights a unique breading process using Parmesan cheese mixed with breadcrumbs, ensuring a crunchy and tasty crust. Chef Guzela also provides tips for frying the chicken to perfection, avoiding overcooking. The video is filled with expert cooking advice and personal touches, making it an engaging guide for improving everyday meals.

Takeaways

• 🍗 The recipe taught in the video is for breaded chicken breast with special techniques to make it extra crispy and flavorful.
• 👍 Chef Guilherme Guzela emphasizes the importance of choosing fresh chicken breasts for better taste and texture.
• ❌ He advises against using lemon or other acidic ingredients when preparing the chicken, especially if it's fresh and handled properly.
• 🔪 The chicken is sliced into fillets, and the thickness of each fillet can be adjusted by further slicing or lightly pounding the meat.
• 🌶️ Seasoning is key: besides salt and pepper, spices like curry, paprika, or lemon pepper can be used to enhance the flavor.
• 🥚 The breading process includes coating the chicken first with flour, then egg (with a splash of water), and finally a mixture of breadcrumbs and grated Parmesan cheese.
• 🧀 The Parmesan in the breadcrumb mixture adds extra flavor and crispiness to the breaded chicken.
• 🔥 Chef recommends using certain oils (corn, cottonseed, or peanut oil) for frying to achieve optimal crispiness.
• ⏳ During frying, Chef adjusts the temperature to maintain the oil’s heat and ensures the chicken becomes crispy and golden brown in 4-6 minutes.
• 🔔 He encourages viewers to experiment with dry seasonings and avoid wet ingredients like lemon juice or vinegar to prevent the chicken from becoming soggy during frying.

Q & A

What is the key difference in the preparation of the breaded chicken (peito de frango à milanesa) in this recipe?

The key difference lies in the seasoning and breading process. Chef Guilherme Guzela adds special spices like lemon pepper and parmesan to enhance the flavor and texture of the chicken.

Why does Chef Guilherme recommend not using lemon to season the chicken breast?

Chef Guilherme advises against using lemon because it can make the chicken soggy and isn’t necessary if the chicken is fresh and well-handled. Using dry seasoning preserves the desired texture.

How does Chef Guilherme prepare the chicken breast fillets before seasoning?

He carefully slices the chicken breast into thin fillets, then spreads them out evenly. He ensures they are thin enough for even cooking and avoids the need to tenderize them further.

What types of seasoning does Chef Guilherme suggest using in addition to salt and pepper?

In addition to salt and pepper, he suggests using curry, paprika (sweet, spicy, or smoked), or lemon pepper for added flavor. He chooses lemon pepper for this specific recipe.

What is the purpose of adding water to the egg mixture during the breading process?

Adding a small amount of water to the egg mixture makes it more fluid, ensuring the chicken is lightly coated and helps the breadcrumbs stick better.

What does Chef Guilherme mix with the breadcrumbs to add extra flavor to the breading?

He mixes freshly grated parmesan cheese with the breadcrumbs to give the breading extra flavor and texture. The ratio is 3 parts breadcrumbs to 1 part parmesan.

Why does Chef Guilherme suggest using dry seasonings for the chicken?

Dry seasonings are recommended because they keep the chicken dry, ensuring a crispy breading. Wet seasonings, like lemon juice or vinegar, would make the breading soggy.

What oils does Chef Guilherme recommend for frying the breaded chicken, and why?

He recommends using corn oil, cottonseed oil, or peanut oil for frying because they maintain good temperature stability and provide a nice crispness without overpowering the chicken's flavor.

How does Chef Guilherme prevent the chicken from becoming oily after frying?

He suggests placing the chicken vertically on paper towels after frying. This position helps the oil drain more effectively, keeping the chicken crispy.

What is one of the most important tips Chef Guilherme gives to prevent the chicken from becoming dry?

He emphasizes not over-frying the chicken. Cooking it for the right amount of time ensures it remains juicy and flavorful without becoming dry or tough.