With this prescription of spaghetti a la huancaína accompanied by a tasty breaded chicken milanesa at home, you will understand the good things in life.
Like every Wednesday, Las Recetas de Yo Madre gives us all the steps to prepare this work of art of Peruvian gastronomy, easily.
for the sauce
- ¾ cup evaporated milk
- 3 yellow peppers without seeds and without veins
- 150 grams of fresh cheese
- ½ tablespoon of salt
- 2 packets of soda crackers
- ½ kilo of spaghetti noodles
For the breading
- 4 chicken fillets
- 2 eggs
- A cup of breadcrumbs
- ½ teaspoon pepper
- ½ teaspoon cumin
- Salt to taste
- Vegetable oil
Season the chicken fillets with salt, pepper and cumin on both sides and smash them with a hammer to thin them a bit and allow the flavors of your dressing to penetrate. Beat the eggs with a pinch of salt, pepper and cumin. Pass each fillet through this mixture and then through the breadcrumbs. Do it slowly, so that all the fillets are well breaded, in this way they will be very crispy. Before frying the fillets we are going to prepare the huancaína sauce in the most practical way possible.
Place all the ingredients in the glass of your blender until the mixture is creamy. If you feel that it lacks liquid, add more milk and, if it feels too watery, add more cookies. It is important that you taste the salt. Boil the spaghetti only in salted water. I recommend that it be al dente. You can see the cooking time on the back of each package.
It’s time to fry your fillets in very hot oil, but over medium heat so they don’t burn. Wait until they are well browned on each side to remove it and put it on absorbent paper to remove excess oil. Mix the noodles with the huancaína sauce and serve with the breaded milanesa.
NOTE: Following the same procedure, you can also bread your meat milanesas and they will be just as crispy on the outside and juicy on the inside. For this recipe I will leave you with a recommendation: enjoy this dish immediately after mixing the noodles with the huancaína sauce, otherwise it becomes doughy and unpleasant on the palate. That is why it is important that you have all the ingredients at hand to start the preparation.
I am a highly experienced and well-connected journalist, with a focus on healthcare news. I have worked for several major news outlets, and currently work as an author at 24 news recorder. My work has been featured in many prestigious publications, and I have a wide network of contacts in the healthcare industry. I am highly passionate about my work, and strive to provide accurate and timely information to my readers.