Milanesa de Pollo (Chicken Milanese)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 pieces
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Calories
321 kcal
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Course
Main Course
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Cuisine
South American, Italian, Mexican, Tex-Mex
Milanesa de Pollo (Chicken Milanese)
Description
This recipe involves pounding chicken breasts to an even 1/4-inch thickness, ensuring quick, even cooking. The chicken is coated in a batter made from eggs, milk, flour, and spices, which helps the breadcrumbs adhere and forms a flavorful crust. After dredging in breadcrumbs, the cutlets are fried in a mix of olive oil and butter until both sides are golden brown, creating a crispy outer layer while keeping the chicken moist inside.
The cooking is done in batches to maintain skillet temperature. The resulting Milanesa can be kept warm in a low oven or warming drawer to preserve crispness. It pairs well with a variety of sides and complements Italian or Mexican dishes.
Leftovers store well refrigerated and are best reheated in an air fryer or oven to maintain the breading texture. Refrying is possible but may produce a heavier coating.
Ingredients
- 2 pounds chicken breast about 8 pieces, cutlets
- 2 large egg
- 3 tablespoons milk
- 2 tablespoon all-purpose flour
- 1 teaspoons salt
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ cups plain breadcrumbs
- 3 tablespoons olive oil divided
- 3 tablespoons butter divided
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 cooked cutlets warm in a warming drawer or low-heat oven to maintain crispness before serving.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat fried chicken Milanese best in an air fryer or briefly in the oven to preserve crisp breading.
- Refrying is possible but can thicken the coating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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