Milanesa de Pollo Recipe
Craving a crispy, golden delight with a satisfying crunch? This Milanesa de Pollo recipe delivers tender chicken cutlets coated in a perfectly seasoned, golden crust. Ready in just 30 minutes, it’s the ultimate comfort dish that’s versatile enough for weeknight dinners, sandwiches, or paired with your favorite sides. A bite of this will have everyone asking for seconds!
Ingredients
- 2 large chicken breasts boneless and skinless, halved lengthwise
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ cup plain flour
- 2 large eggs whisked
- ¾ cup panko crumbs
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon dried oregano
- 5 tablespoons olive oil separated
- Fresh cilantro for garnish
- 1 lemon cut into quarters
Instructions
- Prep the Chicken: Slice the chicken breasts horizontally into thin cutlets. If they’re too thick, place them between plastic wrap and gently pound them with a meat mallet or rolling pin until they’re about ¼-inch thick.
- Set Up Your Coating Station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third. Season each layer with a pinch of salt and pepper.
- Coat the Chicken: Dredge each cutlet in flour, shaking off any excess. Dip it into the beaten eggs, letting the excess drip off. Press it into the breadcrumbs, making sure it’s fully coated.
- Fry to Perfection: Heat about ½ inch of oil in a large skillet over medium heat. Once the oil is hot (test it by dropping in a breadcrumb—it should sizzle), carefully add the chicken cutlets. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Drain and Serve: Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite sides or toppings.
Notes
Thin Cutlets Are Key: Pound the chicken evenly for quicker cooking and juicier results.
Customize the Coating: Add spices like paprika or Parmesan cheese to the breadcrumbs for extra flavor.
Lighter Option: Bake the breaded cutlets at 400°F (200°C) for 15-20 minutes, flipping halfway, for a healthier twist.