Milanesa de Pollo
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
Mexican
Milanesa de Pollo
Description
Milanesa de Pollo begins with chicken breasts pounded thin to ensure even cooking and a delicate texture. The meat is seasoned with salt and freshly ground black pepper before dredging in flour, dipping in beaten egg, and coating with a seasoned panko breadcrumb mixture enhanced with garlic powder, chili powder, ground cumin, and dried oregano. Cooking in olive oil over medium heat creates a crisp, golden crust while keeping the chicken juicy.
The result is a savory, slightly spiced breaded chicken cutlet with a satisfying crunch. The coating's flavor layers complement the chicken without overwhelming it, and the thinness of the cutlets shortens cooking time while providing a tender bite. Garnishing with fresh cilantro and lemon wedges adds brightness when serving.
This dish pairs well with simple sides like rice, salad, or roasted vegetables. The lemon wedges add acidity that balances the richness of the fried coating. Leftover Milanesa de Pollo can be kept warm in a low oven and reheated gently to maintain crispness. Adding parmesan to the breadcrumb mixture is an option to increase depth of flavor.
Ingredients
- 2 large chicken breasts cut in half lengthwise, boneless, skinless
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ cup all-purpose flour
- 2 large egg beaten
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin ground
- ¼ teaspoon oregano dried
- 5 tablespoons olive oil divided
- cilantro for garnish
- 1 lemon quartered
Instructions
- Line a large cutting board with plastic wrap or parchment paper. Lay chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
- Using a meat mallet or a heavy skillet (like cast iron), pound each chicken breast to about 1/6-1/4 inch thickness.
- Season with salt and black pepper on both sides. Set aside.
- Prepare 3 shallow bowls - the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.
- To the breadcrumbs, add the garlic powder, chili powder, ground cumin, and dried oregano. Mix together to combine.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.
- Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.
- Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.
- Garnish with cilantro and serve with lemon wedges.
Notes
- If you lack a meat mallet, a heavy skillet such as cast iron can be used to gently pound the chicken.
- For larger quantities, cooked cutlets can be kept warm at about 170°F in the oven while finishing the batch.
- Incorporating grated Parmesan cheese into the breadcrumb mixture adds a subtle cheesy flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1cutlet | |
| Calories | 402kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 1132mg | 47% |
| Potassium | 523mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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