👨🍳 Welcome to my kitchen!
Today, we’re ditching complexity and going back to basics. The chef always says: "Greatness lies in simplicity." We’re cooking three dishes that don’t need exotic spices—but do demand attention to detail, temperature, and texture. No Asia, no vegetarian substitutes—just honest, quality meat and classic baking.
Here’s your dinner plan: crispy Milanese chicken, hearty Argentine stew, and the perfect apple pie.
This isn’t just schnitzel—it’s the gold standard of fried chicken breast. The secret? Double breading and using only butter for frying, which gives the dish incredible tenderness and a nutty aroma. We’re making it Milanese-style, but with chicken for a lighter, quicker result.
Ingredients:
Instructions:
Prepping the meat: Take the chicken breasts and gently pound them with a meat mallet. Start from the center and work outward. Your goal is to turn the breast into a flat pancake, exactly 0.5 cm thick. Don’t tear the fibers! Sprinkle both sides with salt and pepper. Let sit for 5 minutes so the salt starts working on the protein.
Setting up the breading station: Take a deep plate and whisk two eggs with a fork until fully combined—yolk and white should merge, but no foam. Pour 150 g of breadcrumbs into a separate wide plate. If using regular crumbs, lightly crush them with your hands for a looser texture, but don’t turn them to dust.
Breading process: Dip the pounded chicken fillet into the egg mixture, coating it completely. Lift the fillet and let excess liquid drip off for 3–4 seconds—no drips. Then press it firmly into the breadcrumbs, using your palm to help them "stick." Repeat: dip in egg, then crumbs again. This creates a double, crispy layer. Place the breaded fillet on a board.
Heating the oil: In a thick-bottomed pan, melt 80 g of butter with 1 tablespoon of olive oil. The olive oil keeps the butter from burning at high heat. Heat on medium (4 out of 9). The butter should sizzle and form a light foam, but not smoke. Drop a bit of water in—it should hiss and evaporate instantly.
Frying: Carefully place the chicken in the hot butter. Don’t move it right away! Fry for 3–4 minutes. Watch the edges: when the bottom turns golden-brown and the breading is no longer raw and gray, flip the fillet with a spatula. Fry the second side another 3–4 minutes.
Checking doneness: Doneness is all about color and sound. The breading should be a deep, even golden-brown (the color of dark gold). When pressed with a spatula, the meat should feel firm but not spring back hard. If you cut into it, the juice inside should run clear, with no pink, and the texture should be dense and layered.
Serving: Transfer the chicken to a paper towel for 30 seconds to absorb excess oil. Serve immediately, drizzled with juice from half a lemon. The lemon should sizzle on the hot meat.
📜 Gastronomic fact:
There’s a long-standing feud between Milan and Vienna over who invented the schnitzel. Italians claim Cotoletta alla Milanese (mentioned as early as 1134) was the ancestor of Austria’s Wiener Schnitzel. Key difference: the Milanese version is fried in butter and often served bone-in, while the Viennese uses clarified butter or lard and is boneless.
This dish is the embodiment of the Argentine soul: hearty, spicy, slow. We’re not using fancy sauces. The magic is in how the beef simmers in its own juices with beans and chili peppers. It takes time, but the result is worth every hour of waiting.
Ingredients:
Instructions:
Cutting the meat: Rinse the beef and pat dry with a paper towel. Cut into cubes exactly 2.5 cm x 2.5 cm. This is critical: if the pieces are too small, they’ll dry out; if too large, they won’t cook evenly. Remove any visible tough sinew.
Searing the meat: Heat a deep pot or Dutch oven with a thick bottom on high (7 out of 9). Add 2 tablespoons of vegetable oil. When the oil starts to smoke slightly, add the meat. Don’t stir immediately! Let it sear for 2–3 minutes until the bottom forms a dark-brown crust (Maillard reaction). Flip and sear the other side to match.
Adding vegetables: Reduce heat to medium (5 out of 9). Add the onion (diced into 1 cm cubes) and carrots (grated on a coarse grater). Sauté, stirring constantly, for 5–7 minutes. The veggies should soften and turn translucent, the onion golden. Add minced garlic and diced chili pepper, fry for another minute until the garlic releases its sharp aroma.
Building the sauce: Stir in 2 tablespoons of tomato paste and 1 tablespoon of paprika. Mix well and cook for 2 minutes so the paste loses its raw taste. Pour in 600 ml of hot water or broth. Add salt and oregano. The liquid should fully cover the meat but not be too thin (about 1–2 cm above the meat).
Simmering: Bring to a boil, then immediately reduce heat to low (1–2 out of 9). Cover the pot, leaving a small gap for steam to escape. Let simmer for 1 hour 30 minutes. Don’t peek every 5 minutes—it disrupts the temperature.
Adding beans: After 1.5 hours, uncover. Add the canned beans (rinsed and drained). Stir. Continue simmering uncovered for another 20–30 minutes. The liquid should thicken into a rich sauce that coats the spoon, not drip off in a thin stream.
Doneness check: The beef is ready when a knife slides in like butter, and the meat starts to flake at the slightest pressure from a fork. The beans should be tender but not mushy. The sauce should be a deep red and thick enough to cling.
📜 Gastronomic fact:
Argentina is a country where beef is a national religion. Estofado came from Spain, but the Argentine version stands out for its heavy use of tomatoes and chili, making it spicier and richer than its European counterparts. In Argentina, this dish is often cooked in large pots over open fires for family gatherings.
This isn’t just dessert—it’s a symbol of homey comfort. We’re not using store-bought puff pastry. We’re making simple shortcrust by hand so the crust is crumbly and melts in your mouth. The filling will be a mix of different apple varieties for the perfect balance of sweet and tart.
Ingredients:
Instructions:
Making the dough: In a deep bowl, mix 300 g flour, 1 tablespoon sugar, and 0.5 teaspoon salt. Cut 150 g of cold butter into 1 cm cubes. Add to the flour. Quickly chop the butter with a knife or rub it between your fingers until the mixture resembles coarse breadcrumbs. Don’t overwork it! There should still be pea-sized pieces of butter.
Kneading: Gradually add ice water (start with 60 ml), stirring with a spoon. Once the dough starts to come together and hold its shape, stop. If it’s too dry and crumbly, add water 1 tablespoon at a time. Form two balls: one slightly larger (for the base), one smaller (for the top). Wrap in plastic and refrigerate for 30 minutes.
Prepping the apples: Peel the apples and remove the cores. Slice into thin wedges, exactly 3–4 mm thick. Don’t make them too thin, or they’ll turn to mush when baked. Toss the slices in a bowl with 100 g sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Mix well and let sit for 15 minutes so the apples release their juice.
Rolling the base: Take the larger dough ball. Roll it out on a floured surface into a 28–30 cm circle, 3–4 mm thick. Carefully transfer to a pie dish (24–26 cm diameter). Press the dough into the bottom and sides, trimming excess. Cut off the overhang with a knife, leaving a 1 cm edge.
Assembling the filling: Pack the apple mixture into the dish, pressing the slices together lightly. Scatter 30 g of diced butter over the top. This will create a juicy texture inside the pie.
Rolling the top and decorating: Roll out the second dough ball to the same size. Drape it over the filling. Crimp the edges of the top and bottom layers together with your fingers or a fork to seal. Cut 4–5 slits (3–4 cm each) in the center to let steam escape. For extra flair, use leftover dough to create a decorative edge.
Baking: Preheat the oven to 200°C (convection). Place the pie on the middle rack. Bake for 20 minutes. Then reduce the temperature to 175°C and bake another 40–45 minutes. Doneness is judged by the crust: it should be a rich golden-brown. Through the oven window, you’ll see the filling bubbling through the slits. If the crust starts to burn, cover it with foil.
📜 Gastronomic fact:
The phrase "As American as apple pie" became iconic. Though apples originated in Central Asia and the pie recipe came from Europe, Americans popularized it as a national symbol. In the 19th century, apple pies were so common they were seen as a sign of prosperity and domestic bliss.
Bon appétit! 🍽️
Remember: patience and attention to detail are the main ingredients of any masterpiece.