Easy Milanesa de Pollo a la Napolitana

Prep Chicken:

1. Trim and discard any visible globs of fat. Then, place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally. Place each chicken cutlet between 2 sheets of waxed paper or plastic wrap and use the smooth side of a mallet or a rolling pin to pound them lightly pound until approximately ¼ to ½ inch thick.

Dry Rub Marinade:

1. In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo, oregano, and 1 tablespoon ground black pepper, and stir to combine. (Remove  3 tablespoons of the rub mixture: Set aside for later use).
2. In a large bowl, add chicken cutlets, sprinkle the dry rub on both sides of the chicken cutlets, and set aside.

Dredging:

1. In a large bowl, lightly beat the eggs along with 1 tablespoon of the reserved dry rub marinade. Set aside.
2. In a wide dish deep, combine both types of bread crumbs and 1 tablespoon of the reserved dry rub mixture: Set them aside.
3. In another wide dish, combine all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture: Set aside.
4. Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced chicken cutlets after breading.
5. Using kitchen tongs, first, dredge sliced chicken cutlets into the flour, and shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the bread crumb mixture, be sure to press it and move it around so that it's thoroughly coated.
6. Turn to coat both sides. Patting on lightly to make sure the coating adheres to the sliced chicken. Transfer to the prepared baking sheet. Repeat this step with the remaining chicken cutlets. Once you finish breading all the chicken, you will proceed to fry them.

Frying:

1. Using a large high-sided skillet, heat 3 inches of oil over medium-high heat until an instant-read thermometer reads 350°F. Working in batches, carefully drop 1 to 2 Milanesa de Pollo a la Napolitana at a time, occasionally turning until golden brown on both sides, about 3 minutes per side. Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer)
2. Remove with tongs or a slotted spoon and transfer the Milanesa de Pollo a la Napolitana on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
3. Once fried the Chicken Milanese is, spread a layer of marinara sauce on each Milanesa de Pollo a la Napolitana. Then, add two thin slices of ham and two cheese slices, and sprinkle with oregano.
4. Bake the Milanesa de Pollo a la Napolitana at 500 degrees until the cheese is all melted - about 5 minutes. Alternatively, you can place them under the broiler for about 3 minutes or until the cheese melts.
5. Remove from the oven, and sprinkle the Milanesa de Pollo a la Napolitana with chopped parsley. Enjoy our Milanesa de Pollo a la Napolitana!😉😋