In Italy, pollo al latte is a very popular dish amongst mothers as it is so easy and quick to make. And children love it because it tastes so delicious. Our home was no exception.Jump to Recipe
Quick and easy food
Chicken breast in milk is a practical recipe. Little effort, few ingredients, but a lot of flavour. Our friends and relatives often visited us spontaneously. And, as the saying goes: Una chiacchiera tira l'altra, one conversation led to another. All of a sudden, it was lunch or dinner time. The table was extended, the chicken was put in the pan. In less than 10 minutes we had a delicious dish similar to a celebratory meal in front of us - thanks to our guests.
From hatred to love
Sometimes we knew that we would be having pollo al latte on a particular day - and once, out of all the days of the week, it was when my cousin brought along his friend. And he simply hated chicken. Or did the boy not like chicken because of the way it was prepared? My mama had lived through the war and the hardships that followed. Nobody could afford to be choosy. She winked at us - Shush! - ...and put her chicken in milk. My cousin’s friend couldn't put his fork down. He said it was the best dish he had ever eaten. He was amazed when we laughed and told him he had just eaten chicken.
Easy recipe – important tips
Not all pans are suitable for the preparation of this meal. Enamelled pans or those made of stainless steel are perfect. When you use other coated pans, the colour and taste of your meat will suffer. This is because the dish will only work if the meat gets an evenly brown colour from the roasting juices. If you prefer the sauce to be very creamy and you are not worried about calories, replace the milk with cream. A pinch of turmeric or curry adds great colour and surprising taste nuances to the sauce.
Pollo al latte – Chicken breast (baked) in milk
- 4 thin slices chicken breast, Schnitzel
- 50 g butter
- 30-50 ml milk, whole
- Melt the butter in a large pan at low heat. Place chicken slices next to each other in the butter. As soon as the butter starts to turn brown, rub the chicken pieces on the bottom of the pan until they are golden brown. Turn them once. The meat absorbs the aroma of the fried butter. It is important to “clean” the bottom of the pan with the meat every now and again. Hardly anything should remain on the bottom of the pan.
- When the chicken has a lovely even colour, add the milk, drop by drop. Move the chicken breasts around in the pan so that the milk and butter can mix together nicely. The sauce thickens as it boils. Add some milk from time to time. Only add salt at the end when the sauce has the right consistency. Serve immediately.