Milanesa de Pollo (Chicken Milanese)

Name: Milanesa de Pollo (Chicken Milanese)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 pieces
Ingredients: 2 pounds chicken breast cutlets; 2 large eggs; 3 tablespoons milk; 2 tablespoon all-purpose flour; 1 teaspoons salt; 1 teaspoon dried oregano; 1 teaspoon onion powder; ½ teaspoon garlic powder; 1 ½ cups plain breadcrumbs; 3 tablespoons olive oil; 3 tablespoons butter

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5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8 pieces
Calories
321 kcal
Course
Main Course
Cuisine
South American, Italian, Mexican, Tex-Mex

Milanesa de Pollo (Chicken Milanese)

Gael Hudson

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Call it Mexican Milanesa de Pollo or Italian Chicken Milanese, here is an easy breaded and skillet-fried chicken cutlets recipe that pairs perfectly with your favorite sides!

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Ingredients

Servings

2 pounds chicken breast cutlets about 8 pieces
2 large eggs
3 tablespoons milk
2 tablespoon all-purpose flour
1 teaspoons salt
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ cups plain breadcrumbs
3 tablespoons olive oil divided
3 tablespoons butter divided

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Instructions

Place 2 to 3 chicken cutlets in a large freezer zip bag. Use a meat mallet to pound the chicken cutlets out and to a thin ¼-inch layer. Remove them from the bag and repeat with the remaining cutlets.
Set out a baking dish and a medium bowl for the coatings. Pour the breadcrumbs into the bowl and set aside. In the baking dish, combine the eggs, milk, flour, salt, oregano, onion powder, and garlic powder. Whisk well until smooth.
Place all the pounded chicken cutlets into the batter. Mix by hand until all pieces are well coated.
Place a large cast-iron skillet over medium heat. Add 1 tablespoon of olive oil in 1 tablespoon of butter to the skillet.
One at a time, take a chicken cutlet coated in batter, and dredge it in the breadcrumbs. Place in the hot skillet. Repeat, working in batches of 2 to 3 pieces at a time. Fry the chicken cutlets for 2 to 3 minutes per side, until golden brown. Move to a holding pan.
Depending on the heat, you may need to wipe the skillet out with a paper towel in between batches. Add more olive oil and butter. Repeat in two more batches until all the chicken cutlets are fried.

Notes

Keep in a warming drawer (or low heat oven) to keep the chicken cutlets hot and crisp. Serve with any variety of Italian or Mexican dishes.
Keep in a warming drawer (or low heat oven) to keep the chicken cutlets hot and crisp. Serve with any variety of Italian or Mexican dishes.
Store leftovers in an airtight container and keep in the fridge for up to 3 days.
The best way to reheat fried food is in an air fryer or bake briefly in the oven. You can re-fry them on the stovetop. However, this will make the breading a bit heavier.

Nutrition Information

Show Details

Serving 1pc Calories 321kcal (16%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 125mg (42%) Sodium 622mg (26%) Potassium 494mg (14%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 238IU (5%) Vitamin C 1mg (1%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8pieces

Amount Per Serving

Calories 321 kcal

% Daily Value*

Serving	1pc
Calories	321kcal	16%
Carbohydrates	17g	6%
Protein	29g	58%
Fat	15g	23%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.2g	10%
Cholesterol	125mg	42%
Sodium	622mg	26%
Potassium	494mg	11%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	238IU	5%
Vitamin C	1mg	1%
Calcium	63mg	6%
Iron	2mg	11%