Chicken Milanesa with Maggi Ranch Sauce

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

From the kitchen of Carly

Thin-pounded chicken cutlets get the golden-brown panko treatment, then meet a creamy, herbaceous ranch sauce spiked with Maggi seasoning. It's crispy, tangy, and deeply satisfying, the kind of weeknight dinner that feels restaurant-worthy without the fuss.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup mayonnaise
11/2 cup crème fraîche
11/4 cup buttermilk
11/2 cup finely chopped parsley
11 tablespoon fresh lemon juice
11 1/2 teaspoons Maggi seasoning sauce
11/2 teaspoon garlic powder
11/2 teaspoon onion powder
11/2 teaspoon freshly ground black pepper, plus more
1Kosher salt
13/4 cup all-purpose flour
13 large eggs, room temperature
111/2 cups panko (Japanese breadcrumbs)
14 small skinless, boneless chicken breasts, pounded 1/4 inch thick
11/2 cup vegetable oil
11/2 English hothouse cucumber, thinly sliced lengthwise
14 red radishes, trimmed, sliced
11 tablespoon distilled white vinegar
1Pinch of sugar
1Aleppo-style pepper (for serving)

Instructions

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