Crispy Chicken Milanesa

Chicken Milanesa recipe in glass kitchen storage.

5 from 1 vote

Chicken Milanesa is Milanesa de Pollo and it's a great dinner any day of the week! This is a real white meat chicken breast comfort classic. Thin sliced breast pieces are fried to perfection for multiple styles of easy weeknight meals. Try it for healthy Tortas de Milanesa with all the delicious fixins on the side.

Prep Time10

Cook Time30

Cooling rack time5

Total Time45

Course: Main Course

Cuisine: Mexican, Mexican-American

Keyword: boneless skinless chicken, bread crumbs, chicken breast milanesa recipes, chicken milanesa, chicken milanesa recipes, chicken milanese

Servings: people

Calories: 489kcal

Author: Erika Garibay - LQC Recipes

Equipment

Parchment paper
Fork
Bowl
Large frying pan
Pan safe tongs
Cooling rack

Ingredients

2.5 lbs Chicken breast milanesa or labeled as chicken breast cutlets (depending on how they are labeled near you).
1.25 cups Bread crumb milanesa style thinly cut
4 Large eggs, whisked in bowl
1/4 cup Flour all purpose
1/2 cup Oil see all oil options in ingredients notes.
1/2 tsp Sea salt optional

Optional add-ins to bread crumbs

Seasonings of your choice we add: ground cumin, garlic powder, parsley flakes, and turmeric root powder to the bread crumbs.

Instructions

To prep and properly coat the chicken

Clean chicken, pat dry, sprinkle with salt, and set to side on plate, (optional: season with salt).
Prepare large enough surface area to prep ingredients: beat eggs in bowl, surface for flouring and large plate for breading.
Heat pan on medium heat and add 1/2 cup oil
Have a paper towel set to the side, and pick a hand that’s going to be dredging the chicken (and placing into the pan right after breading).
Dredge in flour, dip in egg wash, and coat with bread crumbs.
Lay chicken (for dredging) in flour and coat on both sides, then dip in egg wash, and coat with bread crumbs last. (flipping over into bread crumbs a few times is ok to ensure all sides are completely coated.)
Once completely coated in bread crumbs, place chicken in oil. Repeat steps until pan is full (but not overcrowded, see photos in post).

To fry the milanesa

Cook on each side for 5-7 minutes on medium/high heat.
Once fried on each side, use tongs to few a firm grip on fried delicious chicken, and transfer onto a cooling rack. Let cool for 10 minutes.

Notes

Recipe yield: 6 - 8 chicken breast milanesa, generous portion for 6 or up to 8.(Note: This is the amount for 2.5 lbs of chicken. It will be more pieces if very thinly cut.)
Storage: Place any leftovers in food safe storage with lid.
Reheating: Pre-heat oven at 350 degrees, and warm chicken for 10 minutes.
Important note about the good stuff: If you move the milanesa too frequently without letting it cool you run the risk of having the breading fall completely off of the chicken. You’ve worked hard, so just give it 5-10 and food will be golden.

For the full post with all tips, recommendations and recipe photos, search Chicken Milanesa at LatinasQueComen.com! We thank you kindly for your support. <3

Nutrition