Milanesa de Pollo (Mexican Breaded Chicken)

Milanesa de pollo, or Mexican breaded chicken, is one of my absolute favorite dishes! I make it regularly at home and it’s also one of my go-to meals when traveling throughout Mexico. Learn my tips and tricks to ensure that your chicken always comes out crispy and flavorful as well as my favorite sides to serve with it.

My family and I oftentimes play this game where we ask each other what we’d like included in our last meal on earth. My response always includes milanesa, homemade fries and a salad, and a flavorful sopa de fideo. It’s such a simple meal, but reminds me so much of my childhood – it’s classic Mexican food at its finest. It’s still of my favorite meals to order when I’m in Mexico and it makes me so happy to know that my children love it, too.

WHAT IS MILANESA DE POLLO?

Mexican milanesa de pollo empanizada is a delicious dish made from thinly cut pieces of boneless chicken that are breaded and fried until golden and crispy. It’s similar to a schnitzel or Italian pollo alla milanese, but with a Mexican twist. I’ve made this recipe with skinless and boneless chicken breasts or thighs and both versions come out great.

WHY I LOVE THIS RECIPE

• Great for meal prepping: I usually make a big batch and serve it in different way throughout the week – alongside rice and beans, with fries or oven roasted baby potatoes and a salad, over rice with avocado, in a torta, or cut into strips with a dipping sauce for the kids.
• Family favorite: It’s generally loved by both kids and adults, perfect for family meals.
• Crispy and juicy: The combination of the crunchy, golden breading and tender, juicy chicken creates a wonderful contrast.

Once you try this recipe, be sure to check out my Cilantro Lime Chicken Wings for another adult and kid-friendly favorite.

BRIEF HISTORY: MILANESA IN MEXICO

• Milanesa in Mexico has roots in Italian cuisine, brought by immigrants in the late 19th and early 20th centuries.
• The dish, originally pollo alla milanese from Milan, Italy, evolved in Mexico with local adaptations. Mexicans adopted the concept of breaded and fried meat but adapted it to local tastes, using chicken, beef, or pork.
• Over time, milanesa de pollo became a staple in Mexican households, often served with traditional sides like rice, beans, and tortillas. It also found its way into street food as a popular filling for tortas (Mexican sandwiches).

INGREDIENTS YOU’LL NEED

• Chicken: I prefer boneless, skinless chicken breast or thighs.
• Salt: My salt of choice is always Diamond Kosher Salt because it’s less salty than other salts.
• Flour: This is the first coating for my chicken.
• Eggs: This is the second coating.
• Bread crumbs: This is the third coating for my chicken and in Mexico, milanesa is typically made with fine bread crumbs, but I prefer Panko bread crumbs for extra crispy texture. I also stay away from generic brands because they don’t have the same texture as the Japanese style bread crumbs.
• Oil: I usually use safflower oil for frying. 

RECOMMENDED BY LOLA

Large Cast-Iron Skillet

When it comes to frying, I always reach for a cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my milanesa. VIEW PRODUCT

HOW TO MAKE CRISPY CHICKEN MILANESA

1. Prepare the chicken

• Butterfly the chicken by cutting the chicken breast in half horizontally and opening it up like a book to create two thinner fillets. I find that cutting it in half is sufficient, but if you want your chicken extra thin, feel free to pound it with a meat tenderizer and a piece of plastic or parchment paper over the chicken.
• Season the chicken: This is probably the most important step in making flavorful milanesa de pollo. I don’t season the egg, flour, or breadcrumbs because the best way to ensure that everything is evenly seasoned, it’s essential to salt the chicken directly.
• PRO TIP: I like to season my chicken at least a few hours in advance. Typically I will salt it in the morning and prepare it for dinner. If you’re short on time or forget to salt in advance, do it before preparing all of your other ingredients so it has at least a few minutes to absorb into the chicken.

2. Prepare breading station

• In one large plate, add the flour.
• In a second wide and shallow bowl, whisk the eggs.
• In a third plate, spread out the breadcrumbs.

3. Bread the chicken

• First, dredge each chicken cutlet in flour, shaking off any excess.

• Dip the chicken in the beaten eggs, ensuring it’s fully coated.

• Press the chicken into the breadcrumbs, coating both sides evenly.

4. Fry the chicken

• In a large skillet, heat about ½ inch of vegetable oil over medium heat until hot (you can test by dropping a small piece of breadcrumb in—if it sizzles, the oil is ready).
• Fry the breaded chicken in batches, cooking for 1-3 minutes per side, until golden brown and fully cooked through. The internal temperature should reach 165°F (74°C). Transfer the fried chicken to a baking sheet with a wire rack over it or a plate lined with paper towels to drain excess oil.
• Remember to add more oil in between batches when necessary.

4. Serve and enjoy

• Keep it simple and serve your milanesa de pollo with lime wedges, homemade salsa, and a simple salad on the side.
• Optionally, you can serve it with rice and beans, fries or papitas, in a sandwich (torta de milanesa) with avocado, lettuce, tomato, and mayo.

TIPS AND TRICKS

• Avoid overcrowding: Fry the chicken in batches and avoid overcrowding the pan. Crowding the pan lowers the oil temperature, which can result in soggy milanesa. Fry in hot oil (around 350°F/175°C) for the optimal crispiness.
• Keep it warm: If making large batches, keep the fried milanesa warm in a 200°F (90°C) oven or air fryer while you finish frying the rest.
• Do this step ahead of time: You can bread the chicken ahead of time and refrigerate it in a large airtight container for a few hours before frying. This allows the coating to firm up and stick better to the chicken and saves you time when it’s time to fry.

RECIPE VARIATIONS

• Milanesa en salsa verde: After frying the chicken, smother it in a tangy salsa verde (green tomatillo sauce) and bake for a few minutes. This variation is often served with rice and beans and offers a saucier, more flavorful take on the dish.
• Make it gluten-free: To make milanesa de pollo gluten-free, simply substitute the regular breadcrumbs and flour with gluten-free alternatives. PRO TIP: Many stores carry gluten-free breadcrumbs, or you can make your own by blending and drying gluten-free bread or crackers. Another option is to use crushed cornflakes. Substitute all-purpose flour with a gluten-free flour blend, rice flour, or even cornstarch for dredging the chicken before dipping it in the egg.
• Experiment with other proteins: To make milanesa de res use beef or milanesa de cerdo use pork. The preparation (breading and frying) remains the same, but the type of meat can differ based on preference.

HOW TO STORE AND REHEAT

Store milanesa de pollo in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F (175°C) oven on a wire rack or baking sheet for 5-10 minutes to regain crispiness without drying out. Avoid microwaving to prevent sogginess.

FREQUENTLY ASKED QUESTIONS

What is milanesa de pollo in English?

Milanesa de pollo in English translates roughly to breaded chicken cutlet. It refers to thin chicken breasts that are coated in breadcrumbs and fried until golden and crispy.

Can I make milanesa de pollo gluten-free?

Yes, use gluten-free breadcrumbs and substitute regular flour with a gluten-free flour blend or cornstarch.

Can I bake milanesa de pollo instead of frying?

Yes, for a lighter option, bake at 425°F (220°C) on a wire rack for about 20 minutes, flipping halfway through.

How do you ensure the breading stays crispy?

Let the breaded chicken rest before frying, avoid overcrowding the pan, and drain on paper towels or a wire rack to prevent sogginess.

WHAT TO SERVE WITH MILANESA DE POLLO

• Tijuana Caesar Salad
• Ensalada de Lentejas (Easy and Refreshing Lentil Salad)
• Ensalada de Nopales (Mexican Cactus Salad)
• Arroz Rojo (Red Mexican Rice)
• Arroz a la Primavera (Mexican White Rice)
• Lola’s Classic Refried Beans
• Slow Cooker Frijoles Charros
• Papitas (Mexican Breakfast Potatoes)
• Chile Japones Salsa
• Tangy Tomatillo Salsa with Chile de Arbol and Vinegar
• Spicy Golden Salsa

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.